The Perfect Meatloaf & Mashed Potatoes

cinderellasapron

This recipe is for 2 full dinners of meatloaf, mashed potatoes, and gravy!

Prep Time 15

Cook Time 1

Course Main Course

Servings 2 Loaves

Using a food processor or high speed blender, puree the onion and potato.
Combine all ingredients in a large bowl. Gently fold together until thoroughly combined.
Divide between 2 loaf pans. Press down firmly to mold the meatloaf and keep it from crumbling.
If freezing, wrap in plastic wrap and foil.
To cook, thaw if necessary. Turn the meatloaf out onto a baking sheet. (If using ketchup topping, glaze on top before baking.)
Cook at 350 degrees for 55 minutes to 1 hour, or until cooked to 165 degrees. Cool for at least 10 minutes before slicing.

Place the cut potatoes in a pot and cover with cold water. Salt the water. Bring to a boil, and cook until potatoes are tender, about 15-20 minutes. (To test, stick a pairing knife into a potato. If it slips right off, they're done!).
Add the butter, milk, salt and pepper. Mash until smooth.
To freeze, divide between 2 loaf pans. Top with some extra pats of butter, if desired. Wrap in plastic wrap and foil.
To reheat, thaw. Cook at 350 degrees for about 30 minutes, stirring occasionally.

In a saucepan over medium low heat, melt the butter. Stir in the flour and whisk until smooth. Cook for 30 seconds, and pour in the beef broth. Add in the gravy master, garlic powder, salt and pepper. Cook until thickened, about 5 minutes.
To freeze, divide between containers. Thaw, and microwave or place in saucepan to reheat.

To make the glaze, combine the ingredients. Glaze on top of the meatloaf right before baking.

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