Meatloaf is now a time-honored comfort food, but there was a time in the 19th century when ground meat was looked on with suspicion by the consumer. Then, at the turn of the 20th century, home meat grinders began to appear in American kitchens, enabling consumers to grind their own meat. Suddenly, this shunned meat product became acceptable and sought-after recipes started turning up everywhere. Potato-Stuffed Meatloaf combines two favorites, meat and potatoes, and provides a hearty dinner. It's also a timesaver because an accompanying vegetable or salad is all that is needed to complete the meal.
Instructions
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine 1 cup soft bread crumbs, 1/2 cup beef broth, beaten egg and 1/2 tsp. Italian seasonings, 1 tsp. salt, 1/4 tsp. pepper; let stand for two minutes. Add 1 1/2 pounds of ground beef and mix together just enough to loosely blend ingredients. Do not overwork the mixture.
3. Pat meat mixture into a 10-inch square on a large piece of wax paper.
4. Combine hash browns, cheese, parsley and onion powder in a separate bowl; spoon and spread over meat.
5. Roll everything up jelly-roll style, removing wax paper as you roll. Pinch edges and ends to seal; place seam-side down in an ungreased shallow baking pan.
6. Bake at 375 degrees for 40 minutes.
7. Combine 1 can (8 oz.) tomato sauce, 1/4 cup beef broth and 2 tsp. prepared mustard in a small bowl and spoon over meatloaf. Sprinkle with extra Parmesan, if desired. Return to the oven for 10 minutes.
Tags: beef broth, bowl spoon