|Haley peeling potatoes!|
|Haley stirring the potatoes like an old pro:)|
- 1 tablespoon of olive oil
- 1 yellow onion
- 2 garlic cloves chopped finely
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 pounds ground sirloin
- 1/2 cup plain dry bread crumbs (I like the seasoned kind)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup
Preheat the oven to 325 degrees F.Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, about 10 minutes, until the onions are translucent. Turn off the heat and add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground sirloin, onions, bread crumbs, and eggs, and mix lightly with hands or a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a loaf on a sheet pan. Spread the ketchup evenly on top. Bake for 1hour and 20 minutes. Sometimes I put a dish of water under the meatloaf pan in the oven so it won't crack.
5 Yukon Gold Potatoes (peeled and cut into fourths)
1 cup of shredded cheddar cheese
1/2 cup of Greek yogurt
salt and pepper to taste
3 tablespoons of green onion
4 pieces of turkey bacon or regular bacon (cooked and crumbled)
Put potatoes into a large pot of very salty cold water. Bring to a boil, and cook for about 30 to 40 minutes (until fork tender.) Drain, and return to pot. Use hand mixer to mash. Add pepper, and more salt to taste. Add cheese and keep mixing. Then, stir in the yogurt. Add the bacon crumbles and green onion. Put into a baking dish and sprinkle remaining cheddar cheese on top. Bake just until cheese melts on top.