Monday, December 10, 2007

Meatloaf Patties with Smashed Taters

Finally! New foods! Today is a nummy (and healthy!) take on the age old classic of mashed potatoes and meatloaf. Meatloaf patties are topped with a pan gravy and served with smashed potatoes. This goes great with a tossed green salad and steamed carrots. Give yourself about an hour for prep and cooking.


Medium saucepan
large bowl
cutting board
Potato masher (or a strong fork)


1 lb ground sirloin (Makes about 4 patties) 90% lean is best. Enough fat in the mix for flavor and cooking without clogging your arteries or thighs.
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 C milk
1 egg
2 tsp coarse salt and pepper
1/2 tsp ground allspice
1 tbs tomato paste
1 medium onion, finely chopped, reserve 1/4 amount

2 lbs small red potatos
2 tbs butter or margerine or any other butter related stuffs
2 tbs fat free sour cream
2 scallions, chopped, whites and greens
1/2 c. milk

2 tbs butter
1 C (or one box) Sliced Mushrooms (Omit if you dont like them. It wont hurt anything)
1/4 medium onion, finely chopped, reserved from meatloaf mixture
handfull all-purpose flour
1 to 1 1/2 cups beef stock


Quarter potatoes and cover with water in saucepan. Bring to a boil and cover. Cook till fork tender. While boiling...

Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.

Combine the meat, bread, and salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side.
Remove meat loaf patties to a platter and return pan to heat.

When potatoes are done, turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Reduce heat to medium and add butter, mushrooms, and onion to your skillet. Cook 3-5 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Add a little steak sauce to the gravy if you want to spice it up a bit.

Plate meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

Wine might should try a
Sauvignon Blanc, a soothe Merlot, or a Cabernet Sauvignon with this tasty dish.