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  • Writer's pictureRhonda Morrison

For the love of meatloaf and potatoes, easy tips and ideas for dinner

Updated: Mar 14, 2021

My Barbeque Meatloaf recipe and Whipped Potatoes recipe are written with your family in mind. Read below for tips and recipes. #groundbeefrecipe #meatloafrecipe #coronacooking #foodfam #recipefordinner #meatandpotatoes #sharecooklove #whatsfordinner #potatoesrecipe #whippedpotatoes #bbqsaucerecipes

Go here to watch the video for my Barbeque Meatloaf recipe.

The meatloaf is a cheap and easy way to feed a family. They are versatile in what flavors you can add. There are also multiple creative ideas for the leftovers. You can pair a meatloaf with a range of classic side dishes. And there are so many different varieties in meatloaf recipes that anyone can find the perfect fit for their family's palate or what you have on hand.

In my home cooking opinion, every kitchen should have a favorite meatloaf recipe. Some kitchens have more than one. I have a few myself. I make a traditional meatloaf, a picadillo meatloaf, and a barbeque meatloaf. I prefer a tomato-based sauce in my meatloaves. But you can take it another direction using canned cream soups and cheese. As long as you have ground meat, bread, eggs, seasonings, and a sauce for moisture, you can make the meatloaf of your dreams or pantry selection.

You can also chop leftover meatloaf to serve over tater tots with additional toppings for a loaded tater tot appetizer or dinner.

There are three crucial steps in making a perfect meatloaf. It is all in how the ingredients are incorporated. First, combine the sauce, any veggies, seasonings, and eggs. This will ensure that there are no chunks of scrambled eggs in the meatloaf. Secondly, mix the wet ingredient mixture and the ground meat together using your clean hands. This step adds the love into your meatloaf. And finally, add the bread crumbs in three to four additions mixing with your hands until all of the bread crumbs are mixed in. If you add the bread crumbs all at once, you risk having small soggy crouton pockets in your meatloaf. If you add the breadcrumbs before the ground meat, you will have pockets of flavors throughout the meatloaf. Follow these three steps to be on your way to creating your own way.

My favorite meatloaf recipe by far is my Barbeque Meatloaf recipe. I always pair this meatloaf with whipped potatoes. Corn, green beans, garlic bread, or a chopped salad are also great compliments for any style meatloaf. But my Whipped Potatoes are easy, quick, and very complimentary. One thing I love about this recipe is that you can add in other ingredients to suit any main dish. You can add shredded cheeses, any variety of chopped pork, fresh herbs, or minced onion or shallots. Simply fold any of these ingredients into the recipe at the end or serve my Whipped Potatoes as is. Either way, this recipe is amazing.

If you have leftovers, here are a few ways you can mix it up for the second time around. You can crumble the meatloaf, add frozen peas and carrots, then top it with whipped potatoes for Shepherds Pie. Try crumbling the meatloaf to go in a hash with potatoes, onions, and peppers. My Dad always loved meatloaf sandwiches the next day on toasted bread and yellow mustard. You can also chop leftover meatloaf to serve over tater tots with additional toppings for a loaded tater tot appetizer or dinner. If you want to stretch the last bit of meatloaf so everyone gets a bite, you can use it as a pizza topping.

I hope these tips and ideas give you some inspiration for your pantry and upcoming dinners. Reach out to me with any recipe, technique, or substitution inquiries. I am here and happy to help. I hope you enjoy my Barbeque Meatloaf and Whipped Potatoes recipes below. And thank you for reading!

Barbeque Meatloaf

  • 2 slices white sandwich bread or 1/2 cup bread crumbs

  • 1 tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced green bell pepper

  • 1 garlic clove, minced

  • 1/2 cup barbeque sauce

  • 1 tbsp finely chopped fresh herbs (thyme, oregano, or parsley)

  • 2 -3 tsp barbeque seasoning

  • 1 egg

  • 1 - 1 1/2 lb ground beef

  • 3-4 slices bacon (optional)

  • toothpicks

  • additional barbeque sauce for topping

To make bread crumbs:

Preheat the oven to 400. Chop the white bread into small pieces, 1/4" or smaller. Spread the bread pieces on a baking sheet. Place the sheet pan in the oven and bake for 8 to 10 minutes until toasted. Remove from the oven to cool. Once cooled, place in a large ziplock bag. Seal the bag removing excess air. Lay the bag flat on a hard surface. And use a rolling pin or large cup to roll the toasted bread into bread crumbs. A food processor may also be used to make bread crumbs from the toasted bread.

To saute onions, peppers, and garlic:

Heat a skillet on the stove over medium-high heat. Add olive oil to skillet. The oil will bounce lightly in the pan when it is hot enough to cook. Add onions and peppers to the pan. Stir occasionally until onions and peppers are tender and slightly browned. Add garlic the last minute of cook time. Stir cooking until the garlic is fragrant in the pan. Remove from heat and allow to cool.

To make meatloaf:

Preheat oven to 400. In a large mixing bowl, whisk together the sauteed vegetables, bbq sauce, herbs, seasonings, and egg. Once combined, add the ground beef. Stir thoroughly by hand. Add bread crumbs in 3 to 4 batches combining by hand after each addition. Form the meat mixture into a loaf in the middle of a lightly oiled baking sheet or baking pan. (Optional) Lay half slices of bacon across the top of the loaf. Secure the ends with toothpicks. Place in the oven for 15 minutes for no or thin cut bacon, 20 minutes for thick-cut bacon. Leave the loaf in the oven and lower the heat to 350. Bake an additional 40 to 45 minutes to equal 60 minutes bake time total. Add reserved bbq sauce to the top of the meatloaf for the last 15 minutes of bake time. Remove from the oven. Allow resting for 15 to 20 minutes before removing toothpicks and serving.

Whipped Potatoes

  • 2 lb Yukon gold potatoes, peeled and cut into 1" cubes

  • 1-2 tsp salt

  • 1/2 cup heavy cream

  • 1/2 cup whole milk

  • 4 tbsp butter

  • 2 cloves garlic, minced

  • 1 tbsp chopped fresh herbs

  • 1 tsp fresh ground black pepper

Place potatoes and salt in a large saucepan and cover with water. Place the pot on a stove over medium heat. Allow the potatoes to come to an easy boil. Boil on medium-low heat uncovered for 20 to 30 minutes until fork tender. While potatoes are boiling, place heavy cream, milk, butter, garlic, and herbs in a small saucepan. Place in the stove over a simmer or low heat. Heat the dairy mixture to a heat of 165 to 170, before a simmer and butter is melted. Remove from heat, cover, and set aside. Drain potatoes when done. Leave potatoes in the large saucepan. Break up the potatoes with a whisk. Slowly add in the dairy mixture while whisking the potatoes until the potatoes and dairy are fully combined. Over whisking can cause the potatoes to become rubbery in texture. Add black pepper and additional salt if needed. Transfer potatoes to a serving dish. Serve immediately.

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