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?!
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.
Those potatoes go perfectly with Grandmother Blakeney’s meatloaf (which I’ve altered ever so slightly).
- 2 lbs. burger (I used buffalo, but beef works fine as well)
- French onion soup mix, unprepared
- 1/2 cup panko bread crumbs (I used gluten-free)
- 3/4 cup shredded cheese of your choice
- 1 egg
- salt and pepper to taste
- Preheat over to 450.
- Mix burger meat, soup mix, bread crumbs, egg, and salt and pepper.
- Layer half of the meat mixture in a loaf pan.
- Layer cheese, keeping it away from the edges.
- Cover cheese layer with remainder of the meat mixture, pressing it into the pan firmly.
- Bake at 450 for 10 minutes.
- Lower heat to 325 and continue baking for 25-30 additional minutes.