s CHEESEBURGER MEATLOAF AND MASHED POTATOES *****
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s CHEESEBURGER MEATLOAF AND MASHED POTATOES *****
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Ingredients
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Instructions *** 11-21-21 great, used 2.2 lbs hb and did top with some precooked bacon that was in the frig, also had l/o potatoes so good to go *** 10-30-2010 still excellent, had the suggestion to top with bacon for a bacon cheeseburger meatloaf *** Instructions: *** 2-11-09 excellent, easy, yummy *** Tracey Seaman From Every Day with Rachael Ray April 2008 SERVES 6 Prep Time: 20 min Cook Time: 35 min Ingredients 2 tablespoons extra-virgin olive oil, plus more for greasing 1 red onion, finely chopped 2/3 cup ketchup 2/3 cup bread crumbs 2 large eggs 1/2 cup bread-and-butter pickle chips, chopped 1 1/2 pounds ground beef 8 ounces cheddar cheese, cut into 1/3-inch cubes 2 pounds new red potatoes 3/4 cup heavy cream 1. Preheat the oven to 400¦. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes. 2. In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf. Bake until an instant-read thermometer inserted into the center registers 160¦, about 35 minutes. 3. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream. 4. Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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