Hearty and Homey Meat and Potatoes

My husband came home tonight!

He’s been gone since Sunday, and he came back this evening so I made meat and potatoes for dinner. Because, let’s be honest, he’s a meat-and-potatoes kinda guy. I whipped up his grandmother’s meatloaf recipe and my special mashed potatoes and, of course, forgot a vegetable. But who has room for a vegetable with all this buttery, cheesy deliciousness?!


Those golden pools? Delicious, melted butter!

My mashed potatoes are pretty simple. I take baby red potatoes, slice them in half, and boil them until tender. I toss them into my KitchenAid and beat the with butter and my secret ingredient … Hidden Valley Ranch mix. Just the mix packet. Once the potatoes have cooled a bit, I add some sour cream to make them, well … creamy. They’re pretty delicious. 



Cheesy meatloaf. Not the most beautiful picture, but sooooo yummy …

 Those potatoes go perfectly with Grandmother Blakeney’s meatloaf (which I’ve altered ever so slightly).  

Grandmother Blakeney's Meatloaf
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
  1. 2 lbs. burger (I used buffalo, but beef works fine as well)
  2. French onion soup mix, unprepared
  3. 1/2 cup panko bread crumbs (I used gluten-free)
  4. 3/4 cup shredded cheese of your choice
  5. 1 egg
  6. salt and pepper to taste
  1. Preheat over to 450.
  2. Mix burger meat, soup mix, bread crumbs, egg, and salt and pepper.
  3. Layer half of the meat mixture in a loaf pan.
  4. Layer cheese, keeping it away from the edges.
  5. Cover cheese layer with remainder of the meat mixture, pressing it into the pan firmly.
  6. Bake at 450 for 10 minutes.
  7. Lower heat to 325 and continue baking for 25-30 additional minutes.
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Dinner is served!

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