Tag Archives: Meatloaf

Meatloaf, Mashed Potatoes and Over Cooked Green Beans

Meatloaf, Mashed Potatoes and Green Beans

  • Servings: 6-8
  • Difficulty: easy
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Meatloaf, Mashed Potatoes and Green Beans
Tonight I decided on a dinner of old, the good ole meatloaf, mashed potatoes and overcooked green beans. With the plan to later use the meatloaf for sandwiches. One of Jill’s favorite. Growing up, our family of six at a home cooked meal together every night up until high school when schedules got crazy. Three meals that whipped a smile from my face were meatloaf, salmon croquet and some hamburger corn bread pie thing my mom concocted. As I elbowed my way to the stove I learned to like them all because I avoid canned veggies and proteins and buy fresh.

This meatloaf recipe was adapted from Ina Garten. As for the green beans I saw an episode where Trisha Yearwood made cooked to death green beans that were like the canned variety we grew up on but these are fresh and cooked until super soft. I didn’t follow or even look at her recipe but got the idea from her.

2 lbs of Ground Beef (81%)
2 yellow onions diced finely
2 Eggs beaten
1/2 cup plain dry bread crumbs (recommended: Progresso)
1/2 cup of ketchup
2 tbs tomato paste
1/3 cup of chicken stock (not broth)
3 tbs Worcestershire sauce
1 tbs good olive oil
2 tsp thyme
2 tsp kosher salt
2 tsp of Pepper

Over cooked green beans
fresh green beans
chicken stock to cover
1 onion diced finely
1/4 cup of diced ham steak

Mashed potatoes
4 red potatoes
Milk or cream
2 tbs of cream cheese
additional cheese to taste (cheddar, parm, etc)

1. Meat loaf: Preheat oven to 350 degrees.
Take a skillet or saute pan on medium heat and add your diced or pulverized onions with salt, pepper, and thyme and sweat them out until translucent (10-15 minutes). Remove from heat and to the onions add Worcestershire Sauce, tomato paste, chicken stock and 2 minced garlic cloves. Stir until combined and set aside.

Take your protein and put it in a large mixing bowl. Add your bread crumbs, beaten eggs and the onion mixture you just made. With your hands combine well so that you have a well mixed meatloaf mixture.

Create a loaf shape on a sheet pan or in a loaf pan and top with ketchup. Cook for about an hour or until your thermometer reads 160 degrees.

2. Overcooked green beans. Add some olive oil or bacon fat to a pan on medium heat and sweat your onion and ham until soft and translucent. Add your green beans and stir for about a minute. Add enough stock to cover and let them simmer while your meat loaf cooks. About 40 minutes.

3. Mashed potatoes: Cut your potatoes equally and boil them in salty water and cook until tender. Pour and drain into a colander and put the potatoes back into the pot where you cooked them. Turn the heat off and mash them up. Add milk, cream cheese and other cheeses of your choice. Mix and taste and add milk or cream to get the consistency you like.

Tom’s Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

Tom's Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

  • Servings: 4-6
  • Difficulty: easy
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Tom’s Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

Jill loves a meatloaf sandwich. Several years ago she was reading the Mitford series and the main character had a care taker who would make him meals. One of those was her famous meatloaf sandwich. Somehow that made an impression probably more than my actual meatloaf and Jill loves having a cold meatloaf sandwich.

I adapted this one from Tom Colicchio’s recipe. It’s really good. I never liked the onion chunks in my meatloaf so I puree mine into a paste. The things that make this meatloaf shine are the tomato jam, the crispy bacon and then the cut of cheddar on pillow soft sourdough. The thickness of the slice of meatloaf is also key (1/2 inch) as well as the bread. I went with pre-sliced sourdough mainly for the thickness. A really good sandwich.

Side note: the meatloaf is Gluten Free but the bread isn’t. And meatloaf never photographs as well as it tastes but I certainly didn’t do it any favors with my half-assed photography today.

2 lbs of fresh ground grass fed beef (Trader Joes)
1 yellow onion (pureed)
2 cloves garlic (pureed with onion)
2 eggs
1/4 GF bread crumbs
1 tbs Oregano
2 tbs of Dijon
1 tbs of Kosher Salt

Tomato Jam
1 small yellow onion sliced in thin strips
2 cloves of garlic
1 28oz can of Tomatoes (used crushed bc that is what I had)
1 tsp of Red win vinegar
2 tsp of oregano (fresh is best)
1 tbs of Kosher Salt
2 tsp of Curry powder
1 tsp of mustard powder
1 tbs of sugar

Sourdough bread
Cheddar Cheese (fresh)
Roasted pepper bacon
Ketchup to top loaf
Dukes Mayo

1. Meatloaf first. Puree the onions and garlic in a food processor. Add to large bowl everything under the meatloaf portion of the ingredients. Fold it over 40 times to well combine everything.

I put a glug of olive oil in a small loaf pan and then I add parchment paper and fill it with the meatloaf mixture. Top it with ketchup and put into a 350 degree oven for about an hour. I roasted my bacon at the same time on the top rack for about 40 mins. Lastly while roasting I add a pan of water to increase the moisture level in the oven.
2. Tomato Jam. Add your sliced onions into a pan with olive oil and a pinch of Kosher salt. Cook on medium for 10-17mins until caramelized. Add your minced garlic and stir for a minute. Add the sugar, curry, mustard powder and stir for about 5 mins. You need to babysit this for the 5 mins careful not to burn. Add the vinegar and stir followed by the can of tomatoes and the oregano. Let this cook for about 30mins to thicken up.

3. If you like it cold or room temperature let everything sit and rest for 20mins. I put some Dukes Mayo on one side of the bread, topped with bacon and then meatloaf. Then add the tomato jam atop your meatloaf and finally the fresh cheddar. Enjoy.