Sometimes when you’re in the mood . . . comfort food is the only thing on your mind. As was the case for me when I got a craving for meatloaf. Meatloaf is not usually something I crave (in fact I only eat it once every few years!), but sometimes comfort food is the only thing you want to eat. Since this is a food blog I decided to make my meatloaf fancy by layering it with mashed potatoes and roasting it in a spring form pan for looks. Plus I grated zucchini into it, turning it into a one-pot-dish fully loaded with protein, carb, and veggies.
- 2 pounds ground meat (I used half beef half turkey)
- 1 zucchini, grated
- 2 eggs
- 1 6 ounce box stuffing mix (I used stovetop)
- 2 pounds russet potato, peeled
- 8 ounces sour cream
- 1 tablespoon garlic salt
- salt and pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Cut potato into small chunks and boil in water for 15 minutes or until potatoes are pierced easily by a fork. Stir in sour cream and garlic salt to make mashed potatoes.
- Using your hands, mix ground meat, zucchini, eggs, and stuffing mix in a large bowl until combined and mixed thoroughly. Add salt and pepper for seasoning.
- In a greased spring form pan, add half the meatloaf mixture and spread into an even bottom layer. Add half of the mashed potato on top and spread into an even layer. Repeat with the remaining meatloaf mixture and mashed potato.
- Place spring form pan on top of a baking sheet, in case juices leak while cooking. Roast for 1 hour. Allow meatloaf to rest for 10 minutes before removing from pan. Serve with freshly chopped parsley and gravy if desired. Bon appetit!