Meat loaf and mashed potatoes is one of those meals that just screams comfort for me. After a long day at work today and a baby kicking me persistently in the ribs all evening, some comfort was just what I needed.
Last year, I saw a recipe for meat loaf in one of my Taste of Home magazines that, for some reason, just stuck with me. It was a stuffed meat loaf, filled with sour cream, cheese and pimiento-stuffed olives. I'd been wanting to try it for a long time, and tonight seemed like the perfect opportunity. I decided to try something new with the "mashed potatoes" portion of the meal: I mashed cauliflower instead. I've seen this idea floating around on a couple of the food blogs I frequent, and I wanted to create my own spin on it.
The meat loaf turned out great, besides the fact that it fell apart and thus ended up looking nothing like the pretty picture in my cookbook. Yeah...I'm not so good at rolling things up, apparently. I may want to avoid jelly rolls this holiday season until I practice a little bit more. The meat loaf itself was delicious, though, despite its appearance: very moist inside, and crusty on top just like I like it. The pimientos gave it a nice tang, and the sour cream added a nice flavor and interesting texture. The cauliflower was delicious, too; I chose not to puree mine and instead left it a little bit chunky -- just like I enjoy my mashed potatoes. The verdict: Mashed cauliflower really does provide the same comfort factor as a steaming pile of mashed potatoes. I'll definitely make both dishes again. My modifications are in purple.
Cheese-Filled Meat Loaf
Source: Taste of Home 2008 Annual Recipes
1/2 cup milk
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 cup crushed cornflakes (I didn't have any, so I used regular potato chips instead)
1/2 cup finely chopped onion
3 tablespoons finely chopped celery (I omitted)
1 teaspoon salt (I used 1/2 teaspoon, since I used salty potato chips)
1/2 teaspoon ground mustard
1/2 teaspoon rubbed sage
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 pounds ground beef
1 cup (8 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup sliced pimiento-stuffed olives
1. In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a rectangle. Sprinkle sour cream to within 1/2 inch of edges. Sprinkle with cheese and olives.
2. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13-inch x 9-inch baking dish.
3. Bake, uncovered, at 350° for 65-75 minutes or until the meat is no longer pink and meat thermometer reads 160°. Let meat loaf stand for 10 minutes before slicing. 6 servings.
1 medium head cauliflower
1 can chicken broth
2 tablespoons sour cream
2 tablespoons butter
1 tablespoon cream cheese
1/4 cup shredded cheese (I used colby-jack)
Salt and pepper to taste
1. Cook cauliflower in a saucepan over medium-high heat in chicken broth until tender, 10-12 minutes (add some water to cover, if necessary). Drain.
2. Mash cauliflower with a potato masher (or puree, if desired). Stir in sour cream, butter, cream cheese, shredded cheese and salt and pepper.