This first attempt didn’t come out perfect! Not all of the potatoes got cooked. I planned ahead and baked a russet and a couple of yams…just in case..so it all worked out. I have some ideas about how to be successful next time. I used russets, but Davie used Yukon Golds. Shelly suggested using yams. I will try that next time. That’s one on my favorite things about cooking is there is almost always room for improvement!
Meat Loaf is a comfort food and a perfect meal for a crispy Autumn day. I make my meat loaf in a rustic style. Big chunks of crust bread absorb the fat and taste so good! I chop the onion in large pieces so you can taste their sweetness next to the cooked beef.
I started cutting the onions is my recipes in large pieces when my grandchildren went through their picky phases. If the pieces were big enough it was easy for them to move to the side of their plates. It made for a quieter family meal when they didn’t have to search through their food looking for the things they didn’t like with me carping on them to try it you might like it.
Celery adds that crisp, mild, yet a slight salty bite. Celery is one of the foods that I always buy organic. It’s on the Environmental Working Group’s list of the Dirty Dozen a list of foods that are grown with a lot of pesticides. It’s important to me to be able to cook the best foods I can for myself and family.
In the picture about you will see a vintage tin of dried mustard. That was only for the color in the image. I have some fresh dried mustard I used in the recipe. Using fresh herbs and spices will improve the flavors you want better than old herbs and spices. I grow sage, rosemary and oregano in my yard so I always have them at hand
Rustic Meat Loaf
1 ½ lb ground beef - could be a mixture of meats or even turkey. I used lean ground beef.
2 cups bread – cubed
2 onions – chopped
½ cup minced celery
2 cloves garlic - minced or grated
2 tbsp ketchup
1 tsp dried mustard or 1 tbsp prepared yellow mustard
1/3 cup chopped parsley or 4 tbsp dried parsley
Salt & Pepper
Mix all of the ingredients in a bowl. Put the meat mixture in a baking dish.
Bake at 350 for 45-50 minutes
Potatoes- For this try I cut Russet Potatoes into quarters and inserted them into the meatloaf mixture once it was put in the baking dish. I made sure to oil them with a little rubbing with olive oil. I covered the dish with tinfoil. I bake it in a 325 oven fro a bout 30 minutes then took the foil off. I could see the potatoes weren’t cooking so I turned the oven temperature up to 350. I bake the dish for about 1 hour and the meatloaf was done, but not the potatoes I gave it another 15 minutes then pulled it out. A couple of the potatoes were cooked soft enough to mash them with a fork; the rest of them weren’t done. I had baked a couple of sweet potatoes and a russet separaretly so I had plenty of potatoes for dinner and a problem to solve.
Here’s a couple ideas I’m going to try next time
Use different potatoes like Yukon Golds or small red potatoes, or maybe Sweet Potato.
Place the potatoes in a different place in the meatloaf pan
Definitely bake at a different temperature and play with tinfoil as needed
Perfectly Cooked Baked Potatoes, Sweet Potatoes or Yams with Soft Skins
To me, it’s important to buy organic produce, especially if I’m going to eat the skins.
Place your washed sweet potato, yam or white potato on a piece of foil large enough to wrap completely cover and seal the potato. Rub liberally with a good oil. I used a organic avocado oil. Salt and pepper the potato to taste. Seal the potato and bake until soft. Potatoes can be cooked along side of a variety of dishes that cook at different temperatures between about 300 to 450 degrees. Obviously the higher the temperature the quicker they cook. Hot potato so carefully remove the foil. It’s ready to eat or you can add butter, sour cream and chives. Salsa is delicious on potatoes or maybe a scoop of chili?