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Meatloaf and Baked Mashed Potatoes

  • Prep:
  • Total Time:
  • Servings: 4
Meatloaf and Baked Mashed Potatoes

Source: Everyday Food, October 2006

Ingredients

  • 1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed
  • 3 slices (1 ounce each) white sandwich bread, torn into very small pieces
  • 1 1/4 cups milk
  • 1 1/2 pounds ground beef chuck
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 cups store-bought marinara sauce
  • Coarse salt and ground pepper
  • 4 tablespoons (1/2 stick) butter

Directions

  1. Place racks in upper and lower thirds of oven; preheat oven to 375 degrees. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes.

  2. Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined.

  3. Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meatloaf, and continue to bake until an instant-read thermometer inserted in center registers 160 degrees. 25 to 30 minutes more. Let meatloaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes.

  4. While meatloaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper.

  5. Remove meatloaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired).

Reviews (35)

  • anniedangerous 3 Jan, 2011

    The meatloaf was just OK -- I agree with another commenter that it was too much herbs for 1.5 lb. of meat. If I made this again I would cut the thyme and oregano to 1/2 tsp. each. The mashed baked potatoes on the other hand were VERY yummy and definitely a different texture than mashed potatoes made from boiled potatoes. I did doctor them up a bit, using 1/2 c. of butter instead of 1/4c., and adding some sour cream to make them a tad creamier.

  • ckvennie 3 Oct, 2010

    I've found my meatloaf cooks quicker when formed on a sheet pan versus in a loaf pan. I recommend lining your sheet pan with foil for easier clean up. I also cut my potatoes in half so they were cooked through when the meatloaf was done. Good recipe, will make again. Based on a comment below, I hope nobody confuses yacon with yukon potatoes, two totally different root veggies.

  • jjjar 15 Apr, 2010

    The mashed potatoes were excellent, but the meat loaf was so strong we could not enjoy it. The combo of garlic, marinara, herbs were too overwhelming for 1.5 pounds of meat and we could barely eat it. My family usually loves meatloaf but this recipe did not work for us.

  • LizaLou 27 Nov, 2008

    Marinara sauce is a tomato based sauce that contains NO meat.

  • quincysmommy 25 Nov, 2008

    Marinara sauce is similar to regular spaghetti sauce at the grocery store. Think Ragu.

  • enta 22 Nov, 2008

    what is marinara sauce?

  • littleorphanannie 22 Nov, 2008

    Keep your hard cooked eggs whole and place them down the center of the first half of meat you put in the pan. Then place the other half of the meatloaf on top and cook. When you slice the meat the egg will show up in the center of the slice.

  • littleorphanannie 22 Nov, 2008

    I apologize for leaving too much to the imagination. Get your meat ready to putin the pan but only put half in then place your hardboiled down the center and place the other half on top. Smoosh together around the edges and bake. then turn out on a plate or dish of your choice and when its cooled enough to slice make slices as thick or thin as you want it. That way your eggs will show up in the center of the slice. Not everyone will accept this idea

  • smd1227 22 Nov, 2008

    Sherry 2, do you leave the hard cooked eggs whole, slice or chop them?

  • smd1227 22 Nov, 2008

    Sherry 2, do you leave the hard cooked eggs whole, slice or chop them?

  • smd1227 22 Nov, 2008

    Sherry 2, do you leave the hard cooked eggs whole, slice or chop them?

  • Sherry2 21 Nov, 2008

    add hardboiled eggs

  • carabau 20 Nov, 2008

    I've been eating raw Yukon since I was a child. Very good!

  • Abobrinha 20 Nov, 2008

    I always see yakon baked or cooked for side dishes. Yakon is eaten raw in Japan and tastes like pear. It is delicious just sliced and added to salad. Did any of you ever tried it?

  • littleorphanannie 20 Nov, 2008

    I often hard boil two or three eggs. Peel and wash good and place them on half of meatloaf mixture then place the other half of meatloaf on top and cook. Then when you slice it you have a surprise in the middle of each piece and a pretty display for the table.

  • 22gigi 20 Nov, 2008

    Great recipe. Very easy to make.

  • lotus_morning 5 Nov, 2008

    i do not recommended this recipe. way too complicated. potatoes very lumpy.

  • claudiasds 11 Sep, 2008

    I have also stuffed my meatloaf with sauteed mushrooms and onions.
    For a cute personalized meat loaf, combine all ingredients and cook in a muffin pan. cut your cooking time to 40-45 minutes. top with whatever sauce your family loves..mine like a brown gravy with onions and mushrooms. Delicious.Everyone gets their own meatloaf so everyone always gets the crust side like the first slice.

  • claudiasds 11 Sep, 2008

    what ever happened to ketchup andd brown sugar as the glaze for meatloaf??

  • sharonmanis 11 Sep, 2008

    Hi Judy from England,
    No marinara is "NOT" the same as spaghetti sauce may I sujest you look the two up and see the huge difference.

  • mikaneo2 11 Sep, 2008

    Can this meal be fozen and then reheated in the oven?

  • anicamaynard 10 Sep, 2008

    Hi why dont you try cooking the potatoes in about 2 cups of water with salt to taste and prob some chopped onions.
    when their are cooked you just have to strain then and add your adequate amount of milk and mash them. In that way your in control.

  • joyously 10 Sep, 2008

    Hi Judiannclarke, there's no reason you can't use a loaf pan-I just recently got a 2 piece pan-you put the loaf into the pan with holes

  • monicam 10 Sep, 2008

    Hi Judi from England, marinara sauce is spaghetti sauce.

  • alfonsoxii 10 Sep, 2008

    Marinara (mariner's sauce) is made from tomatoes and vegetables - no meat. Ever get to Italy?

  • jmmacc1 10 Sep, 2008

    When making baked potatoes, I like to microwave them for 3-4 minutes (depending on size) and then finishing them off in the oven for about 20 minutes. This really cuts down on the time and they are perfect.

  • jmmacc1 10 Sep, 2008

    Marinara sauce is meatless tomato sauce. meatloaf can be put into a tin to cook, but cooking on a rack lets the excess fat drain away.

  • djscellar 10 Sep, 2008

    Hi judiannclarke Marinara is a MEATLESS SPAGHETTI (TOMATO) SAUCE.
    I SENT COMMENT WITHOUT READING IT FIRST. AND COULDN'T CORRECT
    IT. SORRY

  • djscellar 10 Sep, 2008

    Hi Judiannclarke
    Marinara sauce is a meat spaghetti (tomato) sauce

  • judiannclarke 10 Sep, 2008

    Hi
    I am from England, What is Marinara sauce?? Just another thought is there a reason that I cant put the meat loaf into a loaf tin to cook?

  • debputt 10 Sep, 2008

    My potatoes took a lot longer than 55 minutes to cook. Also, the 1 cup of milk used to mash them was far too much. My potatoes were very sloppy.

  • debputt 10 Sep, 2008

    My potatoes took a lot longer than 55 minutes to cook. Also, the 1 cup of milk used to mash them was far too much. My potatoes were very sloppy.

  • sandygluck 3 Sep, 2008

    Dear Lotus.morning Sorry you had trouble with the potatoes. they should have been fully cooked after baking and as long as they were mashed, not put in a food processor, they shouldn't have been sticky. Yukon golds wouldn't produce the kind of mashed potatoes you'd get from baking (aka Idaho, russet) potatoes - those would be fluffy and light. These are waxier and make for a denser, albeit, delicious mashed potato. I hope you'll try again.

  • lotus_morning 12 May, 2008

    do NOT make your mashed potatoes this way. mine came out sticky and lumpy and undercooked. the meatloaf was delicious but all the chopping took forever!

  • lotus_morning 12 May, 2008

    do NOT make your mashed potatoes this way. mine came out sticky and lumpy and undercooked. the meatloaf was delicious but all the chopping took forever!

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