Semi's stuffed Meatloaf
ground beef,mashed potatoes and veggie all rolled into one loaf.
- 1 ¼ cups leftover mashed potatoes
- 2 pounds ground beef
- 2 large eggs
- ¾ cup seasoned dried bread crumbs
- ¼ cup grated Parmesan cheese
- 1/8 cup ketchup
- ¼ -½ cup dried minced onion or fresh grated onion
- 2 tablespoons Worcestershire sauce
- 1 clove garlic, minced
- 1 cup of your choice of vegetable such as spinach, leftover cooked peas, leftover cooked carrots, etc. Canned veggies work great too.
- 4 slices Swiss cheese (optional)
- Mushroom Gravy:
- 1/4 cup butter
- 16 ounces sliced mushrooms
- ¼ cup all purpose flour, or as needed
- 32 ounces beef broth
- Salt and pepper to taste.
- Or Classic Ketchup Topper
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard (the powder in the can or jar)
- 1. Warm leftover mashed potatoes so they are easier to spread. Set aside.
- 2. Preheat oven to 350 F. In large bowl, mix ground beef, and all other ingredients until combined but not over mixed.
- 3. On to long sheet of waxed paper (14” by 12”), pat meat mixture into 11” by 9” rectangle. Lay slices of cheese over meat then, spread mashed potatoes over meat or cheese if using leaving a 1 inch border all around. Place vegetable over potatoes; sprinkle with salt and pepper.
- 4. Starting with the narrow end, roll up jelly roll fashion, lifting waxed paper and using long metal spatula to loosen meat from waxed paper. Carefully place rolled Meat loaf, seam side down, in 13” by 9” glass or ceramic baking dish.
- 5. Bake meat loaf 1 ¼ hours. Let meat loaf stand 10 minutes before slicing.
- For the Gravy
- 1. Heat butter over medium heat in a saucepan or skillet; stir in mushrooms, season with salt and pepper. Simmer until liquid evaporates, about 20 minutes.
- 2. Stir in flour, cooking and stirring for about 5 minutes. Add about 1 cup of the broth, stirring quickly to incorporate thoroughly, pour in remaining broth, and stir to incorporate the liquid; reduce heat to a medium low and simmer until thickened, about 20 to 30 minutes, stirring often. Serve over meatloaf or on the side.
- For the Ketchup Topper:
- Mix all ingredients together stirring well to make sure all of the lumps are gone in the brown sugar and mustard.
- Top meatloaf with ketchup topper the last 15 minutes of cooking time.
- This freezes well, but isn’t great on a sandwiches.