Meatloaf & Potato Pileup

Meatloaf & Potato Pileup

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Makes: 8 servings

Prep: 50 mins

Bake: 1 hr

Ingredients
  • 3 pounds baking potatoes, scrubbed and sliced crosswise 1/8-inch thick
  • 4 tablespoons butter
  • 1 large onion, quartered, then one-quarter finely chopped
  • 2 tablespoons flour
  • 2 1/2 cups half-and-half, warmed
  • 6 ounces swiss, shredded
  • Salt and pepper
  • 2 carrots, peeled and quartered
  • 1 small beet, peeled and quartered
  • 2 eggs
  • 1/2 cup marinara sauce
  • 1/2 cup plain dried breadcrumbs
  • 1 pound ground dark-meat turkey
  • 1 pound ground beef chuck
  • 1 cup fresh basil leaves
  • 1/2 cup EVOO
  • 1 teaspoon fresh lemon juice
Directions
  1. Position a rack in the center of the oven and preheat to 375 degrees . In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread evenly on a paper-towel-lined baking sheet to cool.
  2. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minutes. Remove from the heat. Stir in the cheese, 1 tsp. salt and 1/2 tsp. pepper. Let cool.
  3. Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl. Add the beet to the processor and chop. Transfer to a kitchen towel, wrap and squeeze out any excess moisture.
  4. Whisk the eggs, marinara, breadcrumbs, 1 1/4 tsp. salt and 1/2 tsp. pepper into the carrot mixture. Crumble in the turkey, beef and beets and mix well. Transfer to a 9-by-13-inch oval casserole, pressing into an even layer. Top with the potatoes and cheese sauce.
  5. Place the casserole on a baking sheet and bake until the edges are bubbly and the top is browned, about 40 minutes. Cover with foil and continue cooking until a meat thermometer placed in the center of the loaf registers 175 degrees , 20 to 25 minutes. let cook for 20 minutes before serving.
  6. Puree the basil, EVOO, lemon juice and 1/2 tsp. salt. Serve with the meatloaf.
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