I direct you to last week's posted recipe for Ree's Onion Strings, which top the meatloaf. I've also included here our basic mashed potato recipe, which are plated first.
1/2 cup Milk
3 slices Bread
1 pounds Ground Beef
1/2 cup (heaping) Freshly Grated Parmesan Cheese
1/8 teaspoons Seasoned Salt
3/8 teaspoons Salt
Freshly Ground Black Pepper
1/6 cups Minced Flat-leaf Parsley
2 whole Eggs Beaten
5 slices Thin/regular Bacon (you can wrap, but on the side is good as well)
4-6 large potatoes, peeled and cubed
3-4 tablespoons butter
1/2 cup shredded cheese (cheddar, parmesan, mix, any will do)
half-and-half or milk, probably 1/4 to 1/2 cup - we eyeball this
- Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
- Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
- With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain.
- (Line the bottom of the pan with foil to avoid a big mess!)
- Lay bacon slices over the top, tucking them underneath the meatloaf.
- Bake for 60 minutes.
- Slice and serve with mashed potatoes (& onion strings).
- Boil potatoes about 20-30 minutes until fork tender.
- Drain water. Transfer into bowl for mashing and serving.
- Cut the butter up into a couple chunks and add to the potatoes. Add the cream (milk, half-and-half) until the bottom of the bowl between the potatoes chunks is covered about a half inch. Mash with the hand masher. Throw in the shredded cheese and continue to mix and mash. If the potatoes are too dry, add a little more cream.