Over the years, I have tweaked, adjusted, and morphed my meatloaf into what is lovingly called meatload in my house. This is not your mother’s meat loaf, nor my mum’s for that matter. It is a dense, almost-terrine like version of the original that packs a herbaceous punch with a smokey backbone. More…
Over the years, I have tweaked, adjusted, and morphed my meatloaf into what is lovingly called meatload in my house. This is not your mother’s meat loaf, nor my mum’s for that matter. It is a dense, almost-terrine like version of the original that packs a herbaceous punch with a smokey backbone. I have also rebranded mashed potatoes for my family’s taste with a few key ingredients: rosemary and white chocolate. The white chocolate was actually not my idea, I saw it in a magazine while sitting in the waiting room at the doctor’s office, but it is a damn good one! The result is a blanket of scented creaminess that is still dense. And my carrots are are boiled in salted water and rosemary, and once cooked, finished with a knob of butter. Simple, familiar, and delicious. All in all, this meal is like a strong, warm hug from that big bear uncle, you know the one. It’s the perfect thing to brighten a bad day, but always welcome!
Meatload with Rosemary Mashed Potatoes & Herb-infused Carrots
- 454 grams (16oz/1lbs) ground beef
- 454 grams ((16oz/1lbs) turkey Italian sausage
- 113 grams (4oz/1/2 cup) Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 slices of bacon
Rosemary Mashed Potatoes Ingredients
- Yukon Gold potatoes, peeled & quartered
- salt, for boiling potatoes
- 1 tablespoon rosemary, minced
- 2 ounces white chocolate, shaved
- 57 grams (2oz/1/4 cup) of heavy cream
- 57 grams (2oz/1/4 cup) of butter
- 1 teaspoon of kosher salt
- 1 teaspoon of freshly ground pepper
Herb-infused Carrots Ingredients
- carrots, peeled and cut on diagonal
- salt, for boiling carrots
- 1 sprig of rosemary (or 2 of thyme)
- 1 knob of butter
- salt & pepper to taste
MISE EN PLACE
- Get meats and egg out of fridge. Set out loaf pan. Measure out bread crumbs and seasoning.
- Peel and quarter potatoes. Fill stock pot with water. Mince rosemary, shave (or cut) white chocolate. Measure out cream, butter, salt, and pepper.
- Fill medium sauce pan with water. Peel and cut carrots. Get out rosemary, butter, and salt and pepper.
Preheat oven to 350 degrees Fahrenheit. Mix meats, bread crumbs, egg, Italian seasoning, salt, and pepper until . Pack into loaf pan, making sure to press firmly removing any air pockets. Place bacon over the top, cutting as necessary. Cook until internal temperature reaches 160 degrees Fahrenheit (1 to 1 1/2 hours). All to rest for 10 minutes (or more).
When the meatload internal temp is at approximately 130 degrees, bring large stock pot to a boil. Add salt and potatoes. Turn down to a simmer and cook until tender. While waiting for potatoes to cook, in a small sauce pan over low heat, warm cream, butter, white chocolate, rosemary, salt, and pepper. When potatoes are done, drain and rice into large serving bowl. Pour cream mixture over riced potatoes and stir. Taste for seasoning.
Once the potato water is at a boil, turn on the medium sauce pan to bring to a boil. Once there, add salt, carrots, and herb sprig(s). Turn down to cook at a simmer, checking for doneness periodically. Once done, drain, pick out any rosemary, and add butter to melt. Add pepper. Taste for seasoning.
Cut meatload into 1/2″ or 1″ slices. On a serving platter, place sliced meatload, potatoes, and carrots. Bring to the table, and dig in!