All recipes paired with wine, Ground meat

Homemade meatloaf with mashed leek potatoes

Are you in the mood for this classic, comfort food? The tasty, juicy meatloaf that your grandma made? I have tasted many different meat loafs and always like to stick to the homemade kind. I am sure you probably have your own “family recipe” for the best meatloaf. Well, let me share with you mine.Yes, I know, you probably think: where is the gravy? Sorry, I don’t care for it that much. Instead, I made super creamy, rich in flavor mashed potatoes that were soooo good, I didn’t want to mess it up with gravy. But feel free to try this recipe with your twist on it – and by all means serve it with gravy, if you like it. At the end, it’s just the meatloaf…Ingredients:

1 lb of ground meat (I like to mix pork, beef and/or turkey or veal)
1/4 Polish kielbasa (optional)
1/2 large onion, finely chopped
3 cloves of garlic (chopped)
1 egg
1 Portuguese roll (torn to 4 pieces)
1 cup of milk
bread crumbs
olive oil
salt, pepper

For the mashed leek potatoes:
baby red potatoes (rinsed, cleaned)
1 stick of leek (dark leafs discarded, use white and light green part)
1/2 stick of unsalted butter
1/2 cup of hot milk
1/2 onion finely chopped
4 slices of Canadian bacon

Place your ground meat in the large bowl. Bring it to room temperature. Pour cold milk into a small bowl and add pieces of Portuguese roll. The pieces should be covered. Let soak. In a frying pan heat 1 table spoon of olive oil and add finely chopped onion. Stir and cook on medium heat until soft (about a minute or 2), than add chopped garlic and cook an additional 30 seconds. Set aside and let cool.

Cut Polish kielbasa into small pieces (the smaller the better) and add to your ground mixture. Add one egg. Season with salt and pepper. Squeeze roll pieces, (soaked in milk) in your hands and mash it in your palm while adding it to the meat mixture. Discard the leftover milk. If the sauteed onions are no longer hot, add it to the meat with its juices. Mix everything together with your hands and form meatloaf. Add breadcrumbs if needed.

Bake meatloaf at 350°F for 1 hour. Baking time may very based on the size of your meatloaf. I like to cover the loaf with aluminum foil for the first 30 min. of baking and then finishing off uncovered to create a crust.

Before the meatloaf is done, let’s make the leek mashed potatoes. Clean potatoes and rinse well, cut in quarters. Cook in salted water with a skin on (if you don’t like the skin, buy all means peel it off) until soft. Cut leek (the white and light green parts only) in the half – lengthwise – and rinse thoroughly with water. Pat dry with paper towel.

Chop into small pieces. In a frying pan heat up butter and add chopped leek. Cook on medium heat for 4 minutes, stirring occasionally. Add finely onion and bacon to the mix and keep cooking until leek is soft and sweet. Set aside. heat up the milk. Drain water from cooked potatoes through a strainer and add onion mixture with butter to it right away. Mash hot potatoes by hand with a masher, adding drops of milk as needed. Taste and season with salt.

Serve sliced meatloaf with mashed leek potatoes and your favorite vegetables. Add a gravy, if you must 🙂 But I promise you, the mashed leek potatoes are very tasty on their own!

Wine pairing suggestions:
I was looking for a wine that wouldn’t overpower the delicate flavors of my meatloaf. Knowing that Italians are masters of food and wine pairing, I reached for good old Badia a Coltibuono Sangiovese Cancelli. This wine is fermented without oak and still rich enough to pair with all the ingredients in this meal. Although the flavors in my meatloaf were not too spicy, my other choice, Chilean Oops Carmenère brought out the little spice there was. This rich, peppery red was working with my dish as well. Ok, maybe a little too big for this dish, but I enjoyed it.

What do you think? Leave me a comment here

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