One-Dish Meatloaf, Potato and Vegetable Recipe (2024)
By: Author Kate
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This easy, one-dish meatloaf recipe combines meatloaf, potatoes, and vegetables ina family-friendly meal that can be customized to suit everyone's individual tastes.
This is a sponsored post written by me on behalf of Libby’s® for IZEA. The recipe idea and opinions are 100% mine.
Simple, one-dish meals that cover all of the nutritional bases are pretty much a mom's favorite thing EVER, right?I'm always looking for dinner ideas and recipes that will reduce the number of dishes I need to use, and the number of steps I needto take. The catch is, I also want to serve meals that are well-rounded, nourishing, and really tasty. It's kind of a tall order.
Ever since the girls have gone back to school,we've been super busy with after-school activities, weekend events, and daily life. Inevitably, our dinner routine has suffered a little. The other day, my daughter mentioned that it had been a really long time since I made her favorite meatloaf recipe with crackers for dinner, and she was right. Even though it's something we all love,it's typicallynot something I make on a weeknight. When you've got to mix and bake the meatloaf, separately cookpotatoes, and then separately cook vegetables and/or make a salad, it becomes a lot of work.
So, I decided to get creative. I saw someone making shepherd's pie on TV, and I wondered if I could create a similar one-dish meal using meatloaf. It turns out, I could! In this recipe, the meatloaf and potatoes are baked together, and the veggies are cooked in 60 seconds in the microwave; so dinner comes together easily AND all at once.
More meatloaf recipes: Cajun-Spiced Turkey Meatloaf
Another factor that comes into play when I'm developing family-friendly recipes is trying to find something that's customizable. My daughters are actually pretty good vegetable eaters, but getting them to agree on which vegetables they like is a challenge.What one loves, the other hates, and vice versa.
Thankfully, those "What veggie should we have tonight?" debates have been resolved byLibby’s®Vegetable Pouches. They come in five favorites -- Sweet Peas, Cut Green Beans, Sliced Carrots, Whole Kernel Sweet Corn and Mixed Vegetables-- so everyone can find something they love. They also cook in less than 60 seconds, which meansyou can have hot, nutritious vegetables on the table in an instant.
Libby’s® Vegetable Pouches contain the same wholesome, farm-fresh vegetables you find in Libby’s® cans. Asyou can see, they stand up straight, are flexible, and fit nicely into kitchen cabinets, taking up less space in your pantry than cans typically would. The pouches are shelf stable (no need for refrigeration), which means you can stock up without taking up room in your refrigerator or freezer.
They were theperfect ingredients to use in thisonedish meatloaf and potato bake recipe because I can either choose one family favorite, use a mix of the veggies, or divide them into sections (justlike ordering "half" toppings on a pizza). :)
If you're looking for a simple, but tasty meatloaf recipe that will also get your kids to eat their veggies, this is it! I hope you enjoy it as much as we all did.
To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together. I hope that this helps to answer your question. What are the secrets to a firm, sliceable meatloaf that slices and won't fall apart?
Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.
Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.
Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
When the meatloaf is done, remove the loaf pan from the oven and let the meatloaf rest for 10-15 minutes. Drain the extra fat and liquid off of the meatloaf and discard. Slice the meatloaf and serve.
Without milk, the meatloaf may be slightly drier [1]. However, there are alternative ingredients that can be used to maintain moisture, such as water or dairy-free milk substitutes. Binding: Milk acts as a binding agent in meatloaf, helping to hold the ingredients together.
The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.
By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.
Q: Why does my meatloaf always crack while cooking? A: Meatloaf usually cracks when the outside has cooked much more quickly than the inside. When meat cooks, the proteins contract and bind together; when it doesn't cook evenly, the outer proteins tighten up, leaving cracks in the top of your meatloaf.
Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans.
A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, pasta, and french fries.
Crackers. Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.
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