Check out his recipe below... It's a cinch.
- 1 cup chopped celery
- 1 onion , chopped
- 3 tablespoons butter
- 2 lbs ground sirloin
- 1/2 lb ground veal
- 1/2 lb ground pork (Note: if you're not big on the swine, you can skip the pork and add additional veal to this mixture...)
- 1/2 cup chopped fresh parsley
- 1/3 cup sour cream
- 1/2 cup soft breadcrumbs
- 1 pinch dried thyme
- 1 pinch dried marjoram
- salt and pepper
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups Heinz Chili Sauce
- 3 slices bacon (Likewise, the bacon can be skipped if pork ain't yo thang.)
- 1Preheat oven to 350F degrees; oil a 8x4 loaf pan and set aside.
- 2In a large, heavy skillet over medium heat, saute the celery and onion in the butter until soft; remove from heat and set aside to cool for 5 minutes.
- 3Add the meats, parsley, sour cream, bread crumbs and spices to the skillet.
- 4Whisk the egg with the worcestershire sauce and add to mixture.
- 5Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.
- 6Place the meat loaf in the prepared pan; top with the chili sauce, then the bacon slices.
- 7Place on a cookie sheet-- to catch any drips-- and bake until cooked through and browned, at least 1 hour.
I'm gonna tell you-- I don't think I've seen my brother get as excited about anything recently as he got about the prospect of meatloaf. Literally jumping up and down. He's 32.
That recipe is pretty straight forward:
-Boil potatoes (we bought a 2-lb. bag and that made enough for 6-8.)
If you're using bigger potatoes, cube them before you boil them to reduce the cooking time and to ensure that they all cook more evenly.
worth buying one for a lifetime of perfectly cooked potatoes. Once you can easily poke them with the tester, and the tester goes smoothly in-and-out, they're ready. Check a couple different potatoes, just in case you found a rogue softy.
-Once boiled, strain. Let cool for a minute, so they're not too hot to handle, and then plunk them into a big bowl.
-Squish a little with a potato masher, or whatever your preferred mashing device is (Fork? Meat tenderizer? To each their own...) and then add a generous scoop (maybe 1/2-3/4 cup) of something creamy. We used reduced-fat sour cream because we had left-overs from the meatloaf recipe, but yogurt, butter, or straight-up cream will all do the trick, depending on how vigilant you are about not having a heart attack.
-Add a good amount of salt & pepper, and mash again. At this point, I usually add another dose of "something creamy", because I like my mashed potatoes more moist and creamy (fatty) and less dry (healthy), but again-- to each their own.
-And that's really it. Boil, squish, fatten, season, squish, fatten, eat. When you put it that way, those are some super simple potatoes!