Meatloaf with potato crust

Votes: 1

How to Make Meatloaf with a Potato Crust

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 451, total fat 24 G., saturated fats 8 G., proteins 28 G., carbohydrates 33 G., fiber 2 G., cholesterol 156 mg, sodium 909 mg, sugar 11 G.

Bake a juicy meatloaf in a round bundt pan, then top with thinly sliced potatoes and bake again until golden brown. Serve drizzled with spicy tomato sauce. Round meatloaf always looks festive and is perfect for special occasions.

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:

Potato

1 large potato, peeled and cut into very thin slices
4 tbsp salted butter, melted

Loaf

Cooking spray to spray the pan
3/4 cup Italian breadcrumbs
0.5 cup finely chopped white onion
0.5 cup basil pesto
0.5 cups ketchup
2 large eggs, beaten
900 g of ground meat for meatloaf (a mixture of beef, pork, and veal)

Glaze

1 cup ketchup
2 tbsp hot sauce
0.5 cup chopped fresh parsley
Special equipment: mandolin vegetable cutter, bandt cake pan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, minced pork, potato, pesto sauce, basil, ketchup

Cooking the dish according to the recipe:

Potato:

Place potato slices in a large bowl of cold water and leave at room temperature for 30 minutes, changing the water once during this time.
Preheat oven to 350°F (175°C). Spray the bottom and sides of a non-stick baking dish with cooking spray.

Meatloaf:

In a large bowl, combine the breadcrumbs, onion, pesto, ketchup, 2 teaspoons of salt, and plenty of black pepper. Mix well and add the eggs. Add the ground beef and gently mix to distribute the ingredients.
Place the meat mixture into the prepared pan and bake for 30 minutes.
Line a baking sheet with foil. Remove the baking dish and, holding it with a bowl, carefully tilt the dish and drain the liquid, setting aside 0.5 cups. Place the foil-lined baking sheet on top of the meatloaf dish and, holding them together, invert to transfer the meatloaf to the baking sheet. Preheat oven to 190°C.
Drain the potatoes, rinse, and pat dry on a paper towel-lined plate. Wipe the bowl dry and return the potatoes to it along with melted butter, a pinch of salt, and a few turns of the black peppercorns. Toss gently to coat.
Begin laying potato slices on the rounded surface of the meatloaf, overlapping them slightly, covering the top and about a third of the way up the meatloaf. Return to the oven and continue baking until the potatoes begin to curl and are golden brown around the edges, about 30 minutes more. Let rest for 10 minutes, then transfer to a serving platter.
Glaze:

In a medium saucepan over medium-high heat, melt 1/2 cup vegetable oil, add ketchup, a pinch of salt, and a few grinds of black pepper. Bring to a boil, reduce heat to medium, and simmer until the sauce thickens and reduces slightly, 8-10 minutes. Remove from heat, stir in the hot sauce and parsley.
Drizzle the glaze over the meatloaf and serve.