Meatloaf with FROSTING
from "Cook's Country Best Lost Suppers" by the editors at America's Test Kitchen (ATK, 2009). St. Paul Pioneer Press Makes 6 to 8 servings. Meatloaf: 2 slices hearty white sandwich bread, torn into large pieces and pulsed in food processor to coarse crumbs 3 tablespoons vegetable oil Salt and pepper 1 onion, minced 1/2 cup whole milk 2 large eggs 1 teaspoon dried thyme 1/2 teaspoon onion powder 2 pounds meatloaf mix 1/3 cup chopped fresh parsley Frosting: 2 pounds russet potatoes, peeled and sliced 3/4-inch thick 1 cup heavy cream, warmed 2 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup grated parmesan cheese To prepare oven, baking pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line large rimmed baking sheet with foil. Set wire rack over baking sheet. Place 8- by 6-inch piece foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals. To toast bread crumbs: Toss bread crumbs with 2 tablespoons oil, a pinch salt and pinch pepper. Toast bread crumbs in single layer on rimmed baking sheet, stirring occasionally, for 8 to 10 minutes or until golden brown and dry. Set aside. Cool to room temperature. To make meatloaf: In small skillet, heat remaining 1 tablespoon oil over medium heat until shimmering. Add onion. Cook, stirring occasionally, for 5 to 7 minutes or until softened. Set aside. Cool to room temperature. In large bowl, whisk together milk, eggs, thyme, onion powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add bread crumbs, onion, meatloaf mix and parsley. Using hands, mix until evenly blended and meat mixture does not stick to bowl. To bake meatloaf: Transfer meatloaf to foil rectangle. Using wet hands, pat mixture into 9- by 6-inch loaf. Bake for 45 to 50 minutes or until center of meatloaf registers 140 degrees on instant-read thermometer. Remove meatloaf from oven. To cook potatoes: Meanwhile, place potatoes in colander. Rinse under cold running water until water runs clear. Place potatoes in medium saucepan. Add 2 quarts water. Bring to a simmer. Cook for 20 to 25 minutes or until potatoes are tender. Drain potatoes. Return to saucepan. To make frosting: Stir potatoes over low heat for 1 to 2 minutes or until thoroughly dried. Set ricer or food mill over bowl. Press or mill potatoes into bowl. Gently fold in cream, butter, salt and pepper until cream is absorbed and potatoes are thick and creamy. Cover. Set aside to keep warm until meatloaf reaches 140 degrees. To frost meatloaf: Using spatula, spread potatoes over meatloaf, smoothing top and sides. Sprinkle parmesan evenly over potatoes. Return meatloaf to oven. Bake for 30 minutes or until center registers 160 degrees on instant-read thermometer. To broil frosting: Turn on broiler. Broil meatloaf for 3 to 5 minutes or until potatoes are golden brown on top. Let rest for 15 minutes before serving. [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
