New This Month

Meatloaf and Baked Mashed Potatoes

33

Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • LizaLou
    27 NOV, 2008
    Marinara sauce is a tomato based sauce that contains NO meat.
    Reply
  • quincysmommy
    25 NOV, 2008
    Marinara sauce is similar to regular spaghetti sauce at the grocery store. Think Ragu.
    Reply
  • enta
    22 NOV, 2008
    what is marinara sauce?
    Reply
  • annteek49
    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.
    Reply
  • annteek49
    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
    Reply
  • smd1227
    22 NOV, 2008
    Sherry 2, do you leave the hard cooked eggs whole, slice or chop them?
    Reply
  • smd1227
    22 NOV, 2008
    Sherry 2, do you leave the hard cooked eggs whole, slice or chop them?
    Reply