Meatloaf with Mashed Potatoes, Brown Gravy and Peas
ID: aa10d28e...
A classic, comforting homemade meatloaf seasoned with Creole and poultry spices, baked to juicy perfection. It is served alongside rich brown gravy made from pan drippings, smooth and creamy mashed potatoes, and sweet buttered peas.
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🍳 Cooking Flow
Prep ingredients by chopping onions and garlic, peeling/soaking potatoes, and preparing the beef broth. → Season and mix ground beef with eggs, breadcrumbs, and aromatics, shape into a loaf, and bake at 325°F for 75 minutes while basting periodically. → Separate fat from pan drippings by refrigerating, then use the rendered fat and beef broth to make a dark roux-based brown gravy. → Boil, mash, and combine potatoes with heated butter and milk until smooth and creamy. → Simmer canned peas with onion, sugar, and melted butter, then slice meatloaf and plate everything together with gravy.
Cooking Steps
Brief Cooking Order
Prep ingredients by chopping onions and garlic, peeling/soaking potatoes, and preparing the beef broth. → Season and mix ground beef with eggs, breadcrumbs, and aromatics, shape into a loaf, and bake at 325°F for 75 minutes while basting periodically. → Separate fat from pan drippings by refrigerating, then use the rendered fat and beef broth to make a dark roux-based brown gravy. → Boil, mash, and combine potatoes with heated butter and milk until smooth and creamy. → Simmer canned peas with onion, sugar, and melted butter, then slice meatloaf and plate everything together with gravy.
Introduction
A classic, comforting homemade meatloaf seasoned with Creole and poultry spices, baked to juicy perfection. It is served alongside rich brown gravy made from pan drippings, smooth and creamy mashed potatoes, and sweet buttered peas.
Step 1
Chop one whole yellow onion and set aside. Chop 5 cloves of garlic (about 1 tbsp) and set aside.
Step 2
Peel 2 Russet potatoes and cut them into quarter-sized chunks. Soak them in a bowl of cold water mixed with 1 tsp of vinegar to clean them and prevent browning.
Step 3
Make the beef stock by dissolving 1 tbsp of Better Than Bouillon Beef Base into 4 cups of hot water. Stir well and set aside.
Step 4
In a large mixing bowl, combine 2 lbs of ground beef chuck, 3/4 cup of the chopped yellow onion, 1 tbsp chopped garlic, 2 tsp salt, 1/2 tsp Creole seasoning, and 2 tsp of Poultry Magic. Thoroughly mix the seasonings into the meat with your hands.
Step 5
Beat 2 large eggs in a small bowl, then add them to the seasoned ground beef. Pour in 1/8 cup of Worcestershire sauce, 1/3 cup of the prepared beef stock, and 1/3 cup of plain bread crumbs. Mix well using your hands.
Ingredients List
Important Notes
Soaking potatoes in a vinegar-water bath prevents oxidation (browning) and cleans off excess starch.
Refrigerating the strained pan juices for 3 hours is highly recommended because it allows the fat to solidify completely, making it easy to separate from the flavorful stock.
Gravy thickens naturally as it cools. If it becomes too thick, whisk in a little leftover beef stock or warm water to achieve your desired consistency.
Ensure canned peas are simmered with onions, sugar, and butter to elevate their sweet, savory flavor profile.
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