Subscribe for weekly menus!
A starter menu for the Fall season featuring soups, breads, stews, entrees, and desserts that draw on autumnal flavors like harvest spices, hearty roots, and warm comforts to evoke that crisp, leaf-crunching vibe!
Entrees
Meatloaf with Mashed Potatoes
Fall
dinner
Tender, juicy meatloaf paired with fluffy, butter-whipped mashed potatoes - pure comfort on a plate, evoking nostalgic family dinners with every savory bite.
MEAL CONTENTS (2)
Meatloaf
Mashed Potatoes
RECIPE
Meatloaf
Prep --
Cook --
Total --
Ingredients
Cook Mode
- 1 lb. 90% lean ground beef
- 1 cup dried bread crumbs
- 1/2 cup diced yellow onion
- 1/2 cup milk
- 1 large egg beaten
- 2 tbsp. ketchup
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried parsley leaves
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
For the topping
- 1/4 cup ketchup
- 2 tbsp. packed light brown sugar
- 1 tbsp. red wine vinegar
Preparation
1
Preheat oven to 350° Fahrenheit.
2
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Using your hands, mix these ingredients together until well combined.
3
Add the meat mixture to a loaf pan and pat down into a flat, even layer,
4
To prepare the topping: in a small bowl, add the 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Spread the sauce on top of the meatloaf evenly.
5
Bake uncovered for 55 minutes.
6
Let the meatloaf rest for 8-10 minutes before serving.
RECIPE
Mashed Potatoes
Prep 10 mins
Cook 15 mins
Total 25 mins
Ingredients
Cook Mode
- 5 pound Yukon Gold potatoes (russet are fine, too)
- 4 to 6 large cloves garlic, minced
- fine sea salt
- 6 tablespoons butter
- 1 cup whole milk
- 4 ounces cream cheese, room temperature
Preparation
1
Peel the potatoes or leave the skins on - your choice - then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water (the water line should be an inch or so above the potatoes)
2
Add the garlic and 1 tablespoon sea salt into the water then stir. Cook on high until the water comes to a boil. Reduce heat to maintain the boil and continue cooking for about 10-12 minutes.
3
While the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan. Set aside after melted.
4
After boiling, the potatoes should be tender enough that a fork or knife can be inserted with little resistance - if not, give them a few more minutes. Carefully drain out all of the water and then immediately return the potatoes to the hot stockpot. Place the stockpot back on the burner and turn the heat to low. Gently shake the pot on the burner for about a minute to steam dry the potatoes, and then remove the pot from the heat and onto a heatproof surface.
5
Mash the potatoes with a potato masher to your desired consistency.
6
Pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter.
7
Add half the cream cheese, folding it in. Repeat with the remaining cream cheese, avoiding over-mixing.
8
Taste the potatoes and season with extra salt if needed.
9
Serve warm, garnished with any extra toppings or gravy you like. Enjoy!