Photo by Iuliia Nedrygailova
SERVES 6
Meatloaf
1 ½ pounds ground beef (85/15 or 90/10)
1 small onion, grated or minced
2 garlic cloves, grated or minced
1 large egg
½ cup rolled oats (or dried breadcrumbs)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
½ tablespoon fresh ground black pepper
½ cup chopped fresh parsley
¼ cup grated Parmesan cheese
½ cup milk
Mushroom gravy
1 tablespoon olive or canola oil
1 tablespoon unsalted butter
1 pound mushrooms, cleaned and sliced
2 tablespoons all-purpose flour
1 ½ cups unsalted beef stock
½ tablespoon Worcestershire sauce
Kosher salt
Fresh ground black pepper
Preheat oven to 350 F. Using clean hands or a large mixing fork, combine ground beef, onion, garlic, egg, oats, tomato paste, Worcestershire, salt, pepper, parsley, cheese and milk. Do not overmix! Shape on a sheet pan lined with foil or put into a loaf pan sprayed lightly with cooking spray. Bake in preheated oven 45–60 minutes or until the loaf reaches an internal temperature of 160 F. Test temperature with an instant-read meat thermometer at 45 minutes.
Make gravy while the meatloaf is cooking. In a skillet over medium heat, add oil and butter. Sauté mushrooms, stirring until tender and liquid is evaporated. Whisk in flour until well blended; turn temperature down slightly and let cook until flour starts to turn a nutty brown color. Add stock and continue cooking, whisking, until gravy starts to thicken. Add Worcestershire, salt and pepper and continue simmering for 3–4 minutes. When meatloaf comes out of the oven, cover with some of the mushroom gravy and place the rest on the table for those who would like to add more.
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Easy diner-style mashed potatoes
SERVES 4
2 pounds Yukon Gold potatoes or russets, peeled and quartered
1 clove garlic, smashed (optional)
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup half-and-half or milk, warmed
Kosher salt
Fresh ground black pepper, to taste
Additional unsalted butter (optional)
Chopped chives, for garnish
Place potatoes in a large saucepan of cold, salted water, covered by one inch. Add the garlic clove and bring to a boil over high heat. Then reduce to a simmer. Cook until potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander and return to the pan for 1–2 minutes. This removes the excess moisture from the potatoes. Discard the garlic clove.
Add the butter to the potatoes and mash using a potato masher. Slowly pour in warmed milk and continue mashing until reaching desired consistency. Taste and add salt and pepper and stir to combine thoroughly. Transfer to a serving bowl and add additional butter on top if desired. Garnish with chives.
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What’s cooking at SCLiving.coop/food/chefbelinda
Turn your kitchen into your favorite diner with these comfort food recipes—Blue plate specials conjure up memories of diner-style comfort food at its best. Easy, yummy and affordable—and at the heart of it all was a big helping of mashed potatoes cooked and seasoned to perfection.