Jul 28, 2009

Classic Meatloaf and Dill Potatoes

The recipe for this Classic Meatloaf comes straight from my kitchen. I've been making it for years and it never fails. It is a simple recipe and--in my opinion--doesn't need a sauce to accompany it. I've paired it tonight with a side of Dill Potatoes--a recipe I adapted from the dish my mother prepared in the summertime.


Classic Meatloaf Ingredients
Serves 3 to 4
1 pound 93 percent lean ground beef
1 egg (lightly whisked to incorporate easier)
1/2 cup chopped onion
1/2 cup bread crumbs
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. dried parsley
1 clove garlic, finely minced
Salt and pepper to taste

Directions
Preheat oven to 350 degrees . Combine all ingredients in a large mixing bowl . Don't be shy: take off that bling and use your hands to combine the mixture well . Transfer combined mixture into a loaf pan . Bake at 350 for 50 minutes or until center is cooked thoroughly . Remove from oven and allow to rest for 5 to 10 minutes before serving

Dill Potatoes


Ingredients
4 cups new red potatoes, cubed
4 tbsp. fresh dill
1/4 cup milk
1 tbsp. butter
Salt and pepper to taste

Directions
Bring a pot of salted water to a boil . Add potatoes and boil until very tender . Drain potatoes . Return potatoes to pan and turn off the burner . Add dill, milk, butter, salt and pepper . Stir to combine well . Serve in individual bowls, pouring remaining milk/butter mixture from pan on top of each serving

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