Meatloaf with mashed potato filling

Votes: 1

How to Make Meatloaf with Mashed Potato Stuffing

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 905, total fat 62 G., saturated fats 27 G., proteins 45 G., carbohydrates 41 G., fiber 6 G., cholesterol 243 mg, sodium 1033 mg, sugar 11 G.

Skip the mashed potatoes and turn them into the filling for this succulent meatloaf. Thanks to the microwave, the potatoes are ready in minutes—all you have to do is mash them and, following this step-by-step recipe, tuck them inside the meatloaf. Before baking, the meatloaf is coated with a ketchup-and-brown sugar glaze, which bakes into a delicious sweet-and-tart crust in the oven. Serve the meatloaf with boiled green peas and butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mashed potatoes

450 g of potatoes (about 2 medium tubers), wash with a brush
55g unsalted butter, room temperature, cut into pieces
1/3 cup sour cream
2 tsp finely chopped fresh chives

Meatloaf

0.5 tbsp. breadcrumbs
2 tablespoons extra-virgin olive oil
Half a medium onion, diced
2 cloves garlic, crushed
2 tsp dried oregano
1.1 kg of ground meat for meatloaf (or a mixture of pork and ground beef)
1/3 tbsp. grated parmesan
2 tsp Worcestershire sauce
2 large eggs, lightly beaten

Glaze

0.5 cups ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar

Green peas

450 g of green peas
2 tablespoons unsalted butter
Unsalted butter, room temperature, for serving
Coarsely ground black pepper, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, minced pork, potato, peas, ketchup, apple cider vinegar, eggs, sour cream, Parmesan cheese, oregano

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a baking sheet with foil.
Mashed potatoes:

Prick each potato several times with a fork and microwave until tender, about 15 minutes (or according to your microwave's potato settings). Cool until the potatoes are handled with a towel, about 2 minutes. Cut each potato in half, scoop out the flesh with a spoon, and peel off the skin. Mash the potatoes and butter in a medium bowl until smooth, then stir in the sour cream, chives, and salt. Set aside.

Meatloaf:

Toast the breadcrumbs in a dry skillet over medium heat until golden brown and fragrant, about 1 minute. Transfer to a large bowl and set aside. Add the olive oil, onion, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the skillet and cook, stirring, until the onion is soft, 8 minutes. Let cool slightly. Add the onion mixture to the breadcrumbs along with the ground beef, Parmesan, and Worcestershire sauce. Mix gently. Add the eggs and mix thoroughly with the meat mixture.
Transfer half of the meat mixture to the prepared baking sheet and carefully form it into a 30 x 7 cm rectangle. Carefully make a 1 cm deep well down the center. Spoon the mashed potatoes into the well. Take a quarter of the remaining meat mixture and gently smooth it out with your palms. Spoon the meat mixture over half the mashed potatoes. Repeat with the remaining meat mixture until the potatoes are completely covered.
Glaze:

Combine ketchup, brown sugar, and vinegar in a small bowl. Brush the glaze evenly over the meatloaf. Bake until the internal temperature in the center of the meatloaf reaches 160°F (71°C), about 45 minutes. While the meatloaf is baking, cook the green peas according to package directions. Toss with butter and season with salt and pepper to taste. Keep warm. Slice the meatloaf and serve with butter, black pepper, and green peas.