Food, Recipes

From the Chronicle Kitchen
Meatloaf

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Frosted Meatloaf

A topping of mashed potatoes highlights this meatloaf, giving it special appeal and delivering meat-and-potatoes satisfaction in each slice. Substitute any fresh fruit you like for the grapes.

1 pound ground beef
1/2 pound ground pork sausage
3/4 cup quick-cooking oats
1 garlic clove, minced
1/2 cup tomato juice
1 tablespoon ketchup or chili sauce
1 large egg, lightly beaten
2 or 3 drops Tabasco or other hot-pepper sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Mashed Potato Topping (recipe follows)
Paprika for sprinkling
Grapes for garnish

Preheat the oven to 350ºF. In a large bowl, combine all the ingredients except the topping, paprika, and grapes and mix well. Turn the mixture into a lightly sprayed or oiled 9-by-5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour.

Remove from the oven and spread the potato mixture on top of the loaf. Sprinkle with paprika. Preheat the broiler, positioning the rack about 6 inches from the heat source. Slip the meatloaf under the broiler and broil until the topping is golden and puffy, about 2 minutes; watch carefully to prevent burning. Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf carefully from the pan and transfer to a platter. Garnish with the grapes.

Serves 4 to 6

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Mashed Potato Topping

The egg and mayonnaise bind the potatoes together for easier slicing.

2 cups Fluffy Mashed Potatoes
1 large egg, lightly beaten
2 tablespoons mayonnaise
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt

In a medium bowl, mix together all the ingredients.

Makes about 2 1/4 cups

Purchase Meatloaf.

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Peter Perez
Senior Marketing Manager

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