A fun way to serve this moist and tasty meatloaf, is by frosting it with some scrumptious parmesan golden mashed potatoes!
and of course, pair it with the traditional peas and my quick pan gravy. :)
I used a cheap packet of brown gravy (the crowd gasps) as a base for the gravy in this recipe. Try it! It's mouthwatering and a must have to drizzle over this dish.
On to the recipe!
- 1 lb ground beef
- 1/4 cup onion
- 1 beaten egg
- 1/4 cup milk
- 1/4 cup plain breadcrumbs
- 2 tablespoons real grated parmesan
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- dash fresh grated nutmeg
- about 4 medium potatoes (about 4 cups uncooked, peeled potatoes)
- 3 tablespoons butter
- 2 tablespoons fresh grated parmesan cheese
- splash milk
- dash parsley
- 2 packets of any cheap brown gravy mix.
- 2 cups of water
- 1/2 teaspoon worechestershire sauce
- All your pan drippings from the loaf pan as it cooks.
Add the ground beef, onion and gently using your fingers and hands, combine the egg and seasoning mixture with the onions and beef. Don't over mix. Over mixing will cause a tougher loaf, just like with muffins. :)
As with a bread loaf, use your fingers to tuck in the loaf a little bit to help it not spread so during it's nap in the oven. :) There will be some space all around between the loaf and the pan. This is good, you'll need that space.
Cook at 350 degrees for about 20 minutes or so, until the center is firm to the touch and it's done.Be sure sometime during the cooking, that you dump out any accumulated pan drippings into a medium sized frying pan. Otherwise, it may fall apart on you when you try to remove it from the pan.
While the meatloaf is cooking, peel and cube the potatoes.
Cook until fork tender, but not too soft. Drain.
Add the butter, salt and pepper to taste, 2 tablespoons of fresh grated parmesan cheese and just a small splash of milk to aid in mashing. Mash good until you get a nice, stiff mashed potato.
Set aside, cover to keep warm, if necessary.
Pull out the meatloaf when it's done. Pour off any more fat that's accumulated.
And let rest 10 minutes or so.
Turn your pan up to medium or so, until you get a good simmer. Depending how many drippings you got in total from your loaf, you may not need all the 2 cups of water.
When the drippings start to simmer, add the two packets of gravy mix and whisk real good to get out as many lumps as possible, because some of the packets have big ol' clumps of mix in them.
Continue to whisk until the gravy starts to thicken, then turn the heat down to low.
Meanwhile, grab a spatula and let's get to frosting our meatloaf!
I frosted it like I would a little cake, except I piled a little more on top. The sides though, I start at the bottom, slap on some potato and build up, not so much frosting as building tatos up the sides.
Sprinkle with more fresh parmesan gratings, some dried parsley, a little pepper, and stick under your broiler.
This only takes a couple minutes, so watch it carefully so it doesn't burn.
Carefully take out and set aside for a few minutes.
After you let it stand for a couple minutes (IF you can..hehe), grab a sharp knife, spatula and gently slice like you would a loaf of bread.
Serve with your hot, yummy gravy and some peas!!
My son jokes this is 'coconut meatloaf' because he says it looks like a coconut pie. Then he hints at a pie. ha.