This recipe will convert all the meatloaf haters, I swear it! My grandma had the trick! Meatloaf is a weirdly named food… And most meatloaf is not usually a pretty presentation. But if you don’t know – it’s really delicious. It’s the epitome of comfort. It’s warm, familiar, homey. I almost hesitate to post this recipe… it’s almost making me feel like I’m giving up the family secrets. But this is actually not the authentic original recipe, AND it’s too good not to share. So meatloaf haters: pay attention! Here you go…
WHAT YOU NEED
* 2 medium sized potatoes or 1 large potato
* salt and pepper
* garlic or garlic powder
* 1 small can tomato sauce
* 1-2T ketchup
* BBQ sauce, optional
* ~1.5lbs ground meat (I used turkey this time, but anything goes)
* 1 egg, beaten
* 1/4-1/2C bread crumbs, or 1-2 slices of bread (wet, squeezed of excess water, and chopped up)
* 2T onion powder
* 2T dried parsley
Cook the potatoes, and then mash them, but don’t mash out all the lumps. Add a little butter (just a pad or so), and salt and pepper to taste, and a little garlic powder. Set aside.
In a small bowl, mix together the tomato sauce with the ketchup and a little BBQ sauce (just a squirt or two), if you want the hint of that flavor. Set aside.
NOW. In a medium bowl, mix the meat with the egg, bread crumbs, onion powder, paprika (to taste), parsley, and salt and pepper (to taste). Use your hands and make sure it’s all mixed through completely.
Prepare a large sheet of plastic wrap and lay it out over your work surface. Place the meat mixture on the plastic wrap and use your hands to spread it out evenly, forming it into a flat, rectangular sheet.
Take your mashed potato mixture and place it in the middle of the meat, then, using a spatula or a spoon, spread it out evenly, pushing it out to the edges, leaving a border of meat all the way around it.
Using the plastic wrap, roll the long sides of your meat toward the middle, over the potato filling, almost like a tube or strudel, enclosing the potatoes within it. Be sure to smooth the meat closed at all seam points.
Prepare a baking dish with a little bit of water, enough to cover the bottom (this will help the meatloaf retain moisture as it bakes). Transfer the meatloaf into the baking dish, seam side down, then completely cover it with the sauce mixture you prepared earlier.
Let it sit 5 minutes before serving. Then cut into the magic awesomeness that is a meatloaf STUFFED with mashed potatoes.