Prep & cook potatoes:<\/strong> Cork potatoes:<\/strong> Form meatloaves:<\/strong> Roast loaves & vegetable:<\/strong> Make sauce:<\/strong> Mash potatoes:<\/strong> with Broccoli (or Green Beans) & Garlic Mashed Potatoes Yield: 2 Very Simple Meatloaf with a delicious mushroom sauce. 12oz potatoes 2scallions 8oz broccoli florets or green beans 12oz ground beef \u00bccup panko breadcrumbs 1tsp garlic powder, divided 4oz button mushrooms 2tsp Better Than Bouillon beef 3TBS sour cream 1TBS cooking oil 2TBS butter salt & pepper Prep & cook potatoes: Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce. Dice potatoes into \u00bd-inch pieces….<\/p>\n
\nAdjust rack to top position and preheat oven to 425\u00b0F.
\nWash and dry produce.
\nDice potatoes<\/strong> into \u00bd-inch pieces. Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens,<\/strong> mince whites.<\/strong>
\nCut broccoli florets<\/strong> into bite-size pieces or trim green beans<\/strong>.<\/p>\n
\nPlace potatoes<\/strong> in a large pot with enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve \u00bd cup potato cooking liquid<\/strong>, then drain and return potatoes<\/strong> to pot.<\/p>\n
\nWhile potatoes<\/strong> cook, in a large bowl, combine beef, panko, scallion whites,<\/strong> \u00bd tsp garlic powder,<\/strong> and 1 TBS water,<\/strong> season generously with salt<\/strong> and pepper.<\/strong>
\nForm mixture into two 1-inch-tall loaves.<\/strong><\/p>\n
\nPlace meatloaves<\/strong> on one side of a lightly oiled<\/strong> baking sheet. Toss broccoli<\/strong> or green<\/strong> beans<\/strong> on empty side with a drizzle of oil,<\/strong> season generously with salt<\/strong> and pepper.<\/strong>
\nRoast on top rack until meatloaves<\/strong> are cooked through and broccoli<\/strong> (or green beans)<\/strong> are browned and tender, 15-20 minutes.<\/p>\n
\nWhile everything roasts, trim and thinly slice mushrooms.<\/strong> Heat a drizzle of oil<\/strong> in a medium pan over medium-high heat. Add mushrooms,<\/strong> season with salt<\/strong> and pepper.<\/strong> Cook, stirring, until softened, 2-4 minutes.
\nStir in stock concentrate<\/strong> and \u00bd cup water<\/strong>. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
\nTurn off heat. Stir in 1\u00bd TBS sour cream<\/strong> and 1 TBS butter<\/strong> until melted and combined. Season with salt<\/strong> and pepper.<\/strong><\/p>\n
\nHeat pot with drained potatoes<\/strong> over low heat, add 1 TBS butter<\/strong>, 1\u00bd TBS sour cream,<\/strong> and \u00bd tsp garlic powder.<\/strong>
\nMash until smooth and creamy, adding splashes of reserved potato cooking liquid<\/strong> as needed. Season with salt<\/strong> and pepper.<\/strong><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/01\/HFMeatloafServe.jpg?resize=300%2C163\")
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/MeatloafCrmyMushroomGreenBeansServe.jpg?resize=287%2C163\")
\n Serve:<\/strong>
\nIf necessary, reheat pan with sauce<\/strong> over low heat, to warm through.
\nPlace a meatloaf<\/strong> on each plate. Divide mashed potatoes,<\/strong> and broccoli<\/strong> or green beans<\/strong> between plates. Spoon sauce<\/strong> over meatloaves.<\/strong> Top with scallion greens<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"