Wednesday, September 11, 2013

Wednesday Yummies: Comfort Food LOVE

Hi everyone!

Last weekend was a cool, Fall weekend at the cottage.  The sun was shining, the wind was blowing and the fire was going. Who craves a salad on that kind of day? Not me. We wanted something warm in our bellies. Mum whipped out her Real Simple magazine and whipped up this delicious meal. I definitely recommend it....

Meatloaf with Roasted Tomatoes

Now I'm the first to admit that meatloaf just doesn't get my mouth watering...UNTIL I had this one. It's yummy!  Here's the recipe.

What you need:

  • 1/2 cup ketchup
  • 2 tablespoons dark brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup whole milk
  • 2  large eggs, lightly beaten
  • 1 small onion, grated
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • kosher salt and black pepper
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 pound small tomatoes on the vine or halved small plum tomatoes

Here's what to do:

  1. Heat oven to 400° F. Whisk together ¼ cup of the ketchup and the brown sugar in a small bowl; set aside.
  2. Combine the oats and milk in a large bowl. Let stand until the oats are soft, 5 minutes. Whisk in the eggs, onion, Worcestershire sauce, thyme, the remaining ¼ cup of ketchup, ¾ teaspoon salt, and ½ teaspoon pepper. Add the beef and pork and gently mix with your hands until just combined.
  3. Transfer to a 9-by-13-inch or other 3-quart baking dish and form into an 8-by-5-inch oval. Brush the top and sides of the meat loaf with the sweetened ketchup. Arrange the tomatoes around the sides.
  4. Bake until an instant-read thermometer inserted in the center of the meat loaf registers 165° F, 40 to 50 minutes. Let rest for 5 minutes before slicing.

Mum paired it up with this delicious side...

Fluffy Baked Mashed Potatoes
Now, if you're trying to keep that waist size down then I suggest you eat these babies on your "cheat" day because they're not the "lightest".  However, they taste light and fluffy and they're just scrumptous.  Anything with a stick of butter and cream cheese mixed in to it has to be delicious right?! Be warned that once you make them, it looks like a white soup in your dish but I promise they will look just like the picture when you take them out of that oven!!
Here's what you need:
  • 2 pounds Yukon Gold potatoes (5-6), peeled and cut into 1 1/2 inch pieces
  • 1 cup whole milk, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
  • kosher salt and black pepper
  • 3 large eggs, lightly beaten
Here's what to do:
  1. Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
  2. Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or other 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking). 
**I would suggest adding a little garlic and maybe grate some cheddar cheese in there for a little extra fabulous**

We had our meatloaf and potatoes with green beans.  If you need a little comfort food this weekend this is definitely a fresh.fabulous.sophisticated way to fill your bellies with a little love.

Keep it Beautiful..

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