Pitchfork Ranch Meatloaf-n-mac Recipe
Chef's special meatloaf, gouda mac n' cheese, smashed potatoes, demi sauce, with grilled vegetables.
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Ingredients
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Meatloaf
Gouda Mac n' Cheese
Smashed Potatoes
Demi Sauce
Grilled Vegetables
Method
Meatloaf
- 1
Prepare the Meatloaf Mixture
In a large bowl, combine the ground beef, egg, bread crumbs, finely chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined.
- 2
- 3
Bake the Meatloaf
Preheat the oven to 350°F (175°C) and bake the meatloaf for 1 hour, or until cooked through. Let it rest for 10 minutes before slicing.
Gouda Mac n' Cheese
- 4
Cook the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 5
Make the Cheese Sauce
In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in heavy cream, stirring continuously until the sauce thickens.
- 6
Add Cheese and Seasoning
Remove from heat and stir in the shredded gouda cheese, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth. Combine with the cooked macaroni.
Smashed Potatoes
- 7
Boil the Potatoes
In a large pot, add the baby potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- 8
Demi Sauce
- 9
- 10
Thicken the Sauce
Cook until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste.
Grilled Vegetables
- 11
- 12
Grill the Vegetables
Preheat a grill or grill pan over medium heat. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and have grill marks.