Man cannot live by fancy food alone. The craving for a solid homecooked meal will sometimes overcome. Nothing fills that longing like a hearty meatloaf.
This rib-sticking recipe piles the meat and potatoes together in one delicious round, streamlining the traditional meatloaf in time and calories. The microwave cuts the cooking time by about 75 percent and the result is a fabulous, moist savory cake of flavorful meatloaf sandwiching a thick layer of mashed potatoes.
A food processor makes fast work of this, but if you don't have one use some convenience products such as pregrated carrots from the salad bar.
Store-bought refrigerated mashed potatoes also save time and are quite good, even straight from the package. However, the variety I bought was bland, so you might want to add your own seasoning.
Add the seasonings before layering the potatoes with the meat mixture.
As a side vegetable, serve steamed green beans or some other green vegetable.
With bought tapioca pudding for dessert, you'll think Grandma has been cooking all day.
Items you should have as staples are: onions, carrots, fresh bread, basil leaf, salt, pepper, marinara sauce and eggs.
Your 10-item-or-less shopping list:
1 pound lean ground round
one 20-ounce package refrigerated mashed potatoes (such as Simply Potatoes)
green beans
tapioca pudding
Meatloaf Potato Round
Serves 4
1 pound lean ground round
3/4 cup grated carrots
1 medium onion, finely chopped
1/2 cup fresh bread crumbs
2 teaspoons basil leaf
2 tablespoons marinara sauce plus 1 cup for topping
1 egg, lightly beaten
1/4 teaspoon each salt and pepper
one package refrigerated mashed potatoes
In a medium bowl or food processor, mix ground round, carrots, onion, crumbs, basil, marinara, egg, salt and pepper. Pat together, then divide. Place first half in the bottom of a large glass pie plate. Pat to squish and form a large flat round (about 3/4 inches high).
If potatoes seem stiff, break up and stir with a fork. Pat into a flat disk to cover meat layer. Top with remaining meat mixture, patting to firm. Spoon on marinara sauce. Cover with plastic wrap to seal.
Microwave on 100 percent power for 14 to 16 minutes rotating twice. Make sure center is done when checked with a knife. Cut into wedges and serve.
MENU
MEATLOAF POTATO ROUND
STEAMED GREEN BEANS
TAPIOCA PUDDING