Salisbury Meatloaf And Potatoes
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
60
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
680 g
Gold (yukon)570 g
Meatloaf (mix)1 large
Egg1.5 tsps
Thyme (chopped fresh)2 tsps
Worcestershire Sauce4 tbsps
Unsalted Butter1.5 cups
Baby Carrots (halved lengthwise)3 stalks
Celery (sliced)1.25 cups
Chicken Broth (low-sodium)3 tbsps
Half-And-HalfDirections:
1
Put the potatoes in a medium saucepan and cover with cold water; season with salt
2
Bring to a boil and cook until tender, 25 minutes
3
Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands
4
Form into four 1/2-inch-thick oval patties
5
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat
6
Add the patties; cook until browned, 3 minutes per side
7
Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes
8
Reduce the heat to medium
9
Add the broth, cover and simmer until the patties are cooked through, 5 minutes
10
Remove the patties and increase the heat to high
11
Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted
12
Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste
13
Serve with the patties and vegetables
14
Photograph by Charles Masters