not your mama's meatloaf

In an effort to use up the goodies tucked away in my freezer, I had a pound of beef to incorporate into the menu this week. Tired of tacos (a sin, I know) and sloppy joes (made those last week), I decided it was time to go retro - updated retro - in the form of meatloaf.

Now, as a kid I hated meatloaf. I even still hate the name. A loaf ... of meat. Gross. But what if it was a cheeseburger meatloaf, filled with toasted breadcrumbs, fresh herbs, lean beef, cheesey pillows and other aromatics? That I might like. Bring it on, loaf. And sorry, mom - I'm throwing away the "family" recipe.

Not Your Mama's Meatloaf (aka: Cheeseburger Meatloaf)
Adapted from Cooking Light

• 1/3 cup breadcrumbs
• 2/3 cup chopped onion
• 2 garlic cloves, chopped
• 1/2 cup ketchup, divided
• 4 ounces white cheddar or swiss cheese, diced
• 1/4 cup chopped fresh parsley or rosemary (or whatever you have on hand that pairs well with beef)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground sirloin
• 1 large egg, lightly beaten

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook three minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat and swirl with olive oil. Add onion and garlic; sauté three minutes. Gently combine the onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients, being careful not to over mix (which can make it tough). Pour mixture into a prepared loaf pan (I prefer a pretty one since it is still a loaf of meat); spread a thin layer of ketchup evenly across the top and sprinkle with parsley to pretty up your loaf as much as possible. 
4. Bake at 425° for 30 to 35 minutes, or until a meat thermometer reads that the meat is just done. 

Tip: Allow the loaf to set for 10 or so minutes before slicing into it.

This meal was made healthier with two veggie side dishes - ginger-glazed carrots and roasted broccoli and cauliflower - and because it took about a half hour to cook, we were able to squeeze in a quick post-gym dog walk while it baked. Our dog was happy, too. :)

beef shepherd's pie topped with cheesy garlic smashed potatoes

This is one of my husband's favorite dinners. It's meaty, chocked full of veg and layered with cheesy, fluffy, garlicky smashed potatoes. And it's easy! I make it every couple of months, when I'm craving beef and potatoes. It never fails to satisfy. If you want to have a lighter dinner, serve it with a leafy-green salad.

Also, I use these smashed potatoes as a side dish frequently ... they're fantastic with or without the pie underneath. Enjoy!

Beef Shepherd's Pie Topped with Cheesy Garlic Smashed Potatoes
Ingredients

• 1 1/4 lb red potatoes (use up any extra potatoes by roasting them with garlic and rosemary)
• 3 large whole garlic cloves, peeled 
• 3/4 c sour cream
• 1/2 c cheddar cheese, divided
• 1 lb. lean ground beef
• 2 tbsp flour
• 4c frozen mixed veggies (corn, lima beans, peas, carrots, onions, whatever you can find in the freezer section)
• 3/4 c beef broth
• 2 tbsp tomato paste (or ketchup)
• Optional: 2-3 shakes of Worchestershire sauce
• Salt/pepper
• Crushed red pepper
• Dried parsley

1. Cover potatoes and whole garlic with water in a large saucepan and bring to a boil on high heat. Reduce to low and simmer for 20 minutes or until tender. Drain. Return to pan and mash with 1/4 c cheddar cheese and sour cream. Season generally with salt and pepper (and then taste them for "quality purposes").
2. Preheat oven to 375 degrees. Brown beef in a deep dutch oven. Drain fat from pan. Add flour to meat in the degreased pan; cook 1 minute. Add veggies, broth and tomato broth and Worchestershire, if you like it. Cook 5 minutes. Season with salt and pepper, and a pinch or so of crushed red pepper.
3. Cover the meat-veg mixture evenly with mashed potatoes. Top with a little dried parsley for color. Bake for 18 minutes sans lid. Remove from oven and sprinkle with remaining 1/4 c cheese. Bake for two more minutes; serve.