Lunchbreak: Meatloaf and mashed potatoes from The Meatloaf Bakery

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The Meatloaf Bakery
2464 N. Clark Street
(773) 698-6667

Cyber Monday special from 9 am to 9 pm, customers who order a box of 8, 6 ounce Mother Loaf cupcakes will receive 25% off .

The Mother Loaf

nonstick cooking spray
1 cup crumbled butter crackers
1 cup oats
15 ounces ground chuck
15 ounces ground pork
2/3 cup diced onion
2/3 cup whole milk
1/2 cup chopped fresh parsley
1/2 cup diced celery
1/3 cup ketchup
1/4 cup diced green pepper
2 Tablespoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon yellow mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon seasoned salt
2 eggs, lightly beaten

Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray. Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix. Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)

Mashed Potato Topping:

2 pounds potatoes
2 Tablespoons milk
2 Tablespoons sour cream
2 ounces unsalted butter, softened
freshly ground black pepper
your favorite gravy, for serving

Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper.
Using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.

Recipe courtesy Cynthia Kallile, The Meatloaf Bakery

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