Tag: mashedpotatoes

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas

It’s a classic!

Watch me make it here: https://youtube.com/shorts/OiJHTqPBGto?feature=share

Ingredients

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

Juicy American Meatloaf with brown gravy, truffle mashed and butter peas
https://youtube.com/shorts/OiJHTqPBGto?feature=share

  • ½ medium onion diced
  • 1 teaspoon butter
  • 2 eggs
  • ¾ cup milk
  • 3/4 cup quick-cooking rolled oats
  • 2 pounds lean ground beef 80/20
  • 1 tablespoon ketchup or chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped, or 2 teaspoons dried parsley
  • 1 teaspoon Kosher salt & ½ teaspoon black pepper more to taste
Instructions
  1. Preheat the oven to 350°F. Coat a cooking pan with spray oil.
  2. In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
  3. In a medium bowl, combine eggs, milk, and oatmeal. Let the mixture sit for 5-10 minutes.
  4. Add the ground beef, cooked onions, ketchup or chili sauce, Italian seasoning, parsley, Worcestershire, and salt & pepper to the bowl. Mix until just combined.
  5. Form an 8″x4″ loaf on the prepared baking pan and bake for 40 minutes.
  6. While the meatloaf is cooking, prepare your mashed potatoes (add truffle oil at the end of prep), and English peas.
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground

DIRECTIONS

  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Pull the beef apart and serve topped with the gravy.
  5. Add mashed potatoes and green English peas as accompanying side dishes