Meatloaf Recipe
Creole-style meatloaf, garlic mashed potatoes, broccolini
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Ingredients
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Meatloaf
Garlic Mashed Potatoes
Broccolini
Method
Meatloaf
- 1
Preheat and prepare pan
Preheat oven to 375°F (190°C). Line a rimmed baking sheet or loaf pan with parchment paper or lightly grease with oil.
- 2
Sweat vegetables
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the diced onion, green bell pepper, and celery. Sauté 5–6 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
- 3
Soak breadcrumbs
In a small bowl, combine breadcrumbs and 1/2 cup whole milk. Let sit 3–5 minutes until the crumbs absorb the milk.
- 4
Mix meatloaf
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, sautéed vegetables and garlic, egg, Creole seasoning, Worcestershire sauce, tomato paste, chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use clean hands or a sturdy spoon to gently but thoroughly combine until just uniform. Avoid overmixing to keep the loaf tender.
- 5
Shape and glaze
Form the mixture into a loaf roughly 9 x 5 inches on the prepared baking sheet or press into a loaf pan. In a small bowl, whisk together 1/4 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. Spread half the glaze evenly over the top of the meatloaf.
- 6
Bake
Place meatloaf in the preheated oven and bake 40 minutes. Remove from oven, brush with remaining glaze, then return to oven and bake an additional 10–15 minutes until internal temperature reaches 160°F (71°C). Let rest 10 minutes before slicing.
Garlic Mashed Potatoes
- 7
Cook potatoes and garlic
Place peeled, cubed potatoes and whole garlic cloves in a medium pot. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.
- 8
Drain and mash
Drain potatoes and garlic thoroughly and return to the hot pot. Add 3 tablespoons butter and 1/2 cup whole milk. Mash with a potato masher until smooth but still slightly textured. Stir in 2 tablespoons cream or sour cream if using. Season with 1/4 teaspoon black pepper and additional salt to taste (start with 1/4 tsp). Keep warm until serving.
Broccolini
- 9
Roast or sauté broccolini
Two options: (A) Roasting: Preheat oven to 425°F (220°C). Toss trimmed broccolini with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast 10–12 minutes until stems are tender and tips are slightly crisp. (B) Sauté: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add broccolini and cook 6–8 minutes, turning occasionally, until bright green and tender-crisp. Season with salt and pepper.
- 10
Finish
Squeeze lemon wedge over broccolini just before serving, if desired.