How To Make Meatloaf and Buttermilk Mashed Potatoes
You can’t get any more classic than this meal that has homemade meatloaf and fluffy buttermilk mashed potatoes. Serve with green beans for a complete meal!
Preheat oven to 450 degrees F. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth. Transfer to a large bowl; mix in beef, salt, and pepper.
On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake for 25 to 30 minutes, or until an instant-read thermometer inserted in loaf registers 160 degrees F, brushing halfway through with remaining sauce.
Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook for 15 to 20 minutes, until potatoes are easily pierced with a knife. Drain; return to pan.
Stir over medium until a starchy film forms on bottom of pan. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook for 4 to 6 minutes, until crisp-tender.
Transfer to a bowl; add oil, season with salt and pepper, and toss.
Serve meatloaf with mashed potatoes and green beans, and enjoy!
- Calories: 1610.96kcal
- Fat: 57.62g
- Saturated Fat: 21.77g
- Monounsaturated Fat: 24.75g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 180.18g
- Fiber: 25.15g
- Sugar: 57.89g
- Protein: 99.80g
- Cholesterol: 272.70mg
- Sodium: 4111.26mg
- Calcium: 675.97mg
- Potassium: 5035.90mg
- Iron: 15.36mg
- Vitamin A: 1046.38µg
- Vitamin C: 93.87mg
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