Meatloaf with creamy mashed potatoes and mushroom gravy

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in sodium.

Preheat the oven to 350 degrees Fahrenheit.

Take the pork and beef meatloaf from the meat counter and place it directly into the oven.

Prepare the carrots by cutting them diagonally to maintain their integrity.

Preheat a pan on the stove and add neutral oil.

Add the carrots to the pan and season with kosher salt and black pepper, cooking on medium heat to create caramelization.

Cook the carrots until they start to get color, then remove them from the heat and set aside.

In the same pan, add minced garlic and onion halfway through cooking the carrots.

After about 10 minutes, place the carrots in the oven for about 10 minutes until tender, then add the onion and garlic to the pan and return to the oven for another 5-10 minutes.

In a separate pan, melt a quarter pound of butter until foamy, then add half a pound of cremini mushrooms and season with two teaspoons of kosher salt and one teaspoon of black pepper.

Increase the heat to evaporate moisture from the mushrooms, then add minced garlic and onions after some evaporation occurs.

Lower the heat and add flour to create a roux, stirring to combine.

Add white wine to the pan, followed by one cup of beef broth, stirring in between to avoid lumps.

Mince fresh thyme and add it to the sauce, bringing it to a simmer for about 15 minutes.

For the glaze, combine half a cup of ketchup, a quarter cup of brown sugar, one teaspoon of onion powder, one teaspoon of garlic powder, a quarter teaspoon of dry mustard, and one teaspoon of worcestershire sauce, stirring to combine.

Bake the meatloaf for 35 minutes, then drain the fat and brush it with the glaze, baking for an additional 10 minutes until it reaches an internal temperature of 165 degrees Fahrenheit.

Boil the poplar bluff organic potatoes for about 15 minutes until tender, then drain.

Add a good amount of butter and half a cup of sour cream to the potatoes, seasoning with kosher salt, and mash vigorously while keeping them hot.

Taste the mashed potatoes as you go, ensuring they are creamy and flavorful.

Plate the dish with fluffy mashed potatoes, roasted carrots, and a slice of glazed meatloaf, then top with mushroom gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens