Ingredients - Meatloaf
2 (3-ounce) sweet Italian sausages, casings removed
2 pounds freshly ground chuck roast 1/2 white onion, cut into pieces 1 celery stalk, cut into pieces 1 small carrot, cut into pieces 1/4 cup fresh Italian parsley 1 cup bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup Romano cheese 2 pieces of white bread, crusts removed, torn into shreds 1/2 cup whole milk 1 garlic clove, crushed through a garlic press 1/2 teaspoon table salt 1 egg, slightly beaten 1/4 cup ketchup 1/4 cup olive oil
Ingredients: Creamy Yukon Gold Mash with Scallions
10 (4-inch long) Yukon gold potatoes, rinsed under cool water
1 cup whole milk, warm 6 tablespoons unsalted butter 2 scallions, chopped 2 teaspoons kosher salt Cracked pepper 2 or 3 drops of blue food coloring Lemon zest for garish
Directions:
Place oven rack in the middle portion of the oven. Pre-heat oven to 450 degrees.
Place the sausages along with the ground chuck in a large bowl. In a food processor, pulse to chop the onion, celery, carrot, and parsley until finely chopped. Add the vegetable mixture to the meat. Add the bread crumbs, Parmesan and Romano cheese, white bread, milk, garlic, salt, egg, and ketchup. Using your hands, mix gently until all of the ingredients are incorporated. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or EVOO. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of ketchup. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While the loaves are baking, place the potatoes in a large pot and fill with water to cover the potatoes by 2-inches. Bring to a boil; then lower the heat to a gentle boil. Cook until the potatoes are tender about 30 minutes. Test for doneness by gently inserting a paring knife through the middle. If it goes in smoothly, your potatoes are done. Drain under cool running water and transfer to a bowl. Gently peel off the skins and discard. Run the hot potatoes through a potato ricer over a large pot. If you don’t have a ricer, use a potato masher. Place the pot on the stove over medium heat and add 1/2 cup of the warm milk and half of the butter. Mix well until the butter has melted. Add the other 1/2 cup of milk, the rest of the butter, the scallions and the salt. Mix well, turning constantly. Place potatoes in 10-inch decorating bag without tip. Starting at outside of loaf and in a circular motion, pipe potatoes onto each meat loaf. Garnish with additional scallions. Remove from muffin cups.
TIPS:
1. The secret to moist and juicy meat loaf is to ask your butcher to grind a chuck roast fresh. 2. Don’t overmix the meat loaf or it will be tough. 3. Yukon gold potatoes are creamier and tastier than regular old white potatoes. 4. Potatoes come our creamier if you use a potato ricer instead of a masher. 5. To create the icing look, add a few drops of food coloring to the potatoes. Get more great recipes from Cristina at:
www.cristinaferrarecooks.com.
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