all-american meal

David and I love us some meatloaf. I know - meatloaf? That may be one the nastiest words in the English lanuage next to moist and chunks and ointment. But seriously, meatloaf is really yummy when done properly. When we were dating we went to a place in Jackson Hole, Wyoming called Rendezvous Bistro. Their meatloaf was yum and that's when we both discovered that we were each meatloaf lovers. A food-match made in heaven.

I make meatloaf more regularly than a lot of people I know. That means I make it probably three or four times a year and I always serve it with mashed potatoes (recipe below).

Meatloaf

1 Tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 cup ketchup
1/4 cup brown sugar
4 teaspoons apple cider vinegar
2 large eggs
1/2 cup milk
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
4 dashes of Tabasco
2 pounds ground beef (or 1 pound beef/1 pound ground pork is best)
1 1/3 cup panko breadcrumbs
1/3 cup fresh parsley, chopped

Preheat oven to 350 degrees with rack in the middle position. Heat oil in a saute pan over medium heat. Add onion and cook until starting to brown (about 5 minutes). Add garlic and saute another minute. Remove from heat and set aside.

In a small bowl, combine ketchup, brown sugar and vinegar. Set aside. In a large bowl, combine eggs, milk, mustard, Worcestershire sauce, salt, pepper and Tabasco. Whisk together. Add meat, breadcrumbs and the onion mixture. Stir until evenly combined.

Mold the mixture on a foil-lined baking sheet into a 9x5 inch loaf. Brush with half of the ketchup mixture and bake for 45 minutes. Brush the top with the remaining ketchup mixture and cook another 15 minutes until the internal temperature is 160 degrees. Let sit for ten minutes before serving.

Mustard Mashed Potatoes (adapted from Ina Garten's recipe)
2 pounds Yukon Gold potatoes, peeled and diced
3 - 4 Tablespoons butter
1/2 cup sour cream
2 teaspoons dijon mustard
1 teaspoon deli (coarse) mustard
1 teaspoon dry mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Cover potatoes with water in a large pot and bring to a boil. Let simmer for 20 minutes until the potatoes are fork tender. Drain the potatoes and add the rest of the ingredients. Mash with a potato masher or use a handmixer on low speed until smooth and creamy.