Yukon Mash | Hamakua Mushroom Gravy | Onion Rings

Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined. Form into a loaf shape and place in a baking dish.

Prepare the Meatloaf

Bake the meatloaf in the preheated oven for about 1 hour, or until the internal temperature reaches 160°F (70°C). Let it rest for 10 minutes before slicing.

Bake the Meatloaf

While the meatloaf is baking, place the quartered Yukon Gold potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Cook the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Keep warm until serving.

Mash the Potatoes

In a skillet, melt butter over medium heat. Add sliced Hamakua mushrooms and cook until browned, about 5 minutes.

Cook the Mushrooms

Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in beef broth, stirring constantly until the gravy thickens. Season with salt and pepper.

Make the Gravy

In a bowl, combine flour, cornstarch, baking powder, and salt. Gradually whisk in beer or sparkling water until smooth.

Prepare the Batter

Heat oil in a deep fryer or large pot to 375°F (190°C). Dip onion rings in the batter, then fry in batches until golden brown, about 2-3 minutes. Drain on paper towels and season with salt.

Fry the Onion Rings

Ground beef

Breadcrumbs

Eggs

Onion, finely chopped

Garlic, minced

Worcestershire sauce

Ketchup

Salt

Pepper

Yukon Gold potatoes, peeled and quartered

Butter

Milk

Hamakua mushrooms, sliced

Flour

Beef broth

Onion, sliced into rings

Cornstarch

Baking powder

Beer or sparkling water

Oil for frying

Roy’s Classic Meatloaf

Make Roy’s Classic Meatloaf Recipe in just 1h 30m. Yukon Mash | Hamakua Mushroom Gravy | Onion Rings

Roy’s Classic Meatloaf Recipe

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