Wednesday, May 13, 2015

Not Your Mama's Meatloaf and Taters

I was so happy to receive the Mrs. Anderson's baking mats from Harold Import Company. They so generously let us sample two different ones, a full-sized baking mat and a bread crisping mat. I decided to use both of them and compose a delicious evening meal for you to recreate.

Who doesn't like Meatloaf and Taters? We are doing three different stuffed Mini Meatloaves and a Squished Red Tater, with a bit of a twist on each one. They are easily adaptable to anything you want to add or subtract.

I am going to just start with a basic meatloaf recipe, because you will be adding other things later. And please feel free to use your favorite recipe. I also recommend using ground chuck. I do suggest making your loaf base the day before and letting it sit in a bowl overnight in the refrigerator. One reason is that a lot of the fat will adhere to your bowl and second is that the seasoning and bread crumbs will have time to mingle. I will also let my potatoes soak overnight to get rid of any dirt that may be on them. I don't want to scrub reds because the skin is so thin.

Not Your Mama's Meatloaf and Taters
by Traci
Adapted from the many stuff meatloaf recipes I've seen on TV

1 1/2 pounds ground chuck
1 small onion, chopped
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons garlic powder
1/2 cup unseasoned bread crumbs
2 eggs
1 full-sized Mrs. Anderson's Silicone Baking Mat
1 large cookie sheet

I like to add all the ingredients together. The more you mix, the more you break up the chuck, so don't overmix. Later you will make the loaves one at a time.

Cover and let it sit in the refrigerator, preferably overnight, but at least for an hour.

Place the mixture onto a cutting board and divide into six medium egg shapes. Slit each down the middle with a knife and use your finger to open up a pocket. Proceed to stuff with your favorite fillings.

My Fillings (I just cubed the cheese):
Mozzarella/Tomato Paste (seasoned)
Cheddar/Bacon Bits

Seal loaves back up and place on the baking mat. Cook at 325°F until done.

Squished Red Taters

4 medium taters ( I used red, but you can certainly use yellow)
1 softened stick of butter
1 cup sour cream
1/2 cup chopped green onion
3 Tablespoons bacon bits
1 Mrs. Anderson's Bread Crisping Mat
1 large cookie sheet

In a large pot, boil the potatoes until a knife inserts and comes out easily. Drain and slice in half. Allow them to cool.

On a cutting board, place skin-side down and start to smash with a fork, forming a round shape. Transfer to your crisping mat. Top with a pat of butter.

Put into a 325°F oven until the bottoms are crisp and the edges are browned. I like to put a bit more butter, a dollop of sour cream, green onion and bacon bits. Proceed to top to your specifications. These are terrific hot or room temperature.

I highly recommend checking out Harold Import Company. They not only have these amazing mats, but a wide array of goods that are fantastic!!!

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