When Jenn and I organized an effort to bring food bloggers together to support Hurricane Sandy victims, we had no idea what to expect.
The response was overwhelming and deeply moving. Being a small part of that response has been heartwarming, and I hope our efforts provide real comfort to friends, family and strangers affected by the storm that devastated the Northeast.
To everyone facing loss and hardship: we care about you. I can’t imagine the depths of what you’re enduring. If I could, I would offer a hot meal and a warm bed, but I live in Denver, far from the Atlantic coast. The best I can do is cook and share recipes that bring comfort.
As a food blogger and a caretaker at heart, I feed people in sickness and in health. A comforting pot of soup or a birthday cake is my way of caring. This Meatloaf with Roasted Garlic Mashed Potatoes is, to me, the essence of comfort food.
Meatloaf has always been a home-cooked favorite. My mother made it when I was young, and it was a staple I served my children while they were growing up.
My daughter Emily joined me in the kitchen and suggested a roasted broccoli side from Ina Garten, which was a perfect choice. The roasted broccoli tossed with garlic, lemon, toasted pine nuts and Parmesan complemented the meal beautifully. It felt truly like dinner from our family to yours—thanks, Em, for your help.
I don’t make meatloaf as often now that my girls have left home, but this version reminded me why I adore it. It’s also wonderful the next day as sandwiches, but this particular recipe might just change my mind about leftovers: it was outstanding.
This recipe blends ideas from The Meatloaf Bakery Cookbook. I landed on a version called “The Father Loaf” in the book—beef combined with pork, seasoned in the usual way, and finished with barbecue sauce. I paired that with roasted garlic mashed potatoes inspired by another recipe in the book, creating what I jokingly call the “Mom and Pop Loaf.” It’s truly delicious.
Please consider making this recipe for your family—and if you can, think of those still recovering from Sandy. Even small donations help. Below is the recipe I used, followed by options for giving to reputable relief organizations.
Meatloaf with Roasted Garlic Mashed Potatoes – From My Family to Yours for #FBS4Sandy
Creative Culinary
Ingredients
- For the Meatloaf:
- 1 lb ground chuck
- 1 lb ground pork
- 1/3 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1/4 cup finely diced red bell pepper
- 2/3 cup finely chopped parsley
- 1 cup breadcrumbs
- 1 cup uncooked oatmeal
- 2 eggs, slightly beaten
- 1/3 cup ketchup
- 1 T plus 2 tsp Worcestershire sauce
- 2 tsp barbecue sauce (traditional varieties are best)
- 2/3 cup 2% milk
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp Herbs de Provence
- 2 tsp finely chopped garlic
- 2 tsp finely chopped chives
For the Potatoes:
- 1 oz peeled garlic cloves
- Approximately 1/4 cup olive oil
- 8 medium Yukon Gold potatoes, cut into 2-inch cubes
- 2 Tbsp milk
- 4 Tbsp butter
- 2 Tbsp sour cream
- 2 Tbsp reserved garlic oil
- Sea salt and freshly ground pepper to taste
- Chopped parsley for garnish
Instructions
To Make the Meatloaf:
- Combine the oatmeal and breadcrumbs with the milk and let soften.
- In a separate bowl, lightly beat the eggs.
- Add ketchup, Worcestershire, barbecue sauce, garlic and seasonings to the eggs.
- Mix the vegetables with the ground pork and beef by hand; add the softened bread/oatmeal mixture.
- Combine the egg mixture with the meat and vegetable mixture and mix well by hand.
- Line a 9-inch loaf pan with plastic wrap. Pack the meat mixture into the pan. Cover a baking sheet with foil and place a cooling rack on top if available. Flip the loaf pan onto the prepared sheet, using the plastic wrap to help form the loaf.
- Bake at 350°F for about 30–45 minutes, until internal temperature reaches 165°F.
- Brush barbecue sauce over the meatloaf during the final 15 minutes of baking.
To Prepare the Potatoes:
- Place the garlic in an ovenproof dish and cover with olive oil. Roast for about 15 minutes until soft and golden. Remove the cloves and mash them, reserving the garlic-infused oil.
- Place potatoes in a large pot, cover with cold water, bring to a boil, then simmer 15–20 minutes until fork-tender. Drain.
- Mash the potatoes in the pot with a masher (or use a mixer sparingly) until just broken up.
- Add milk, butter, sour cream and 2 Tbsp reserved garlic oil. Mix to incorporate and season with salt and pepper to taste.
- Pipe or dollop the mashed potatoes onto the cooled meatloaf, garnish with chopped parsley and serve.
Let us know how it was!
Would you like to join us? It’s never too late and the need is so great.
Share a comforting recipe with your readers and encourage donations, however small. Post the recipe, share on Facebook and Twitter using the hashtag #FBS4Sandy, and ask your readers to contribute. Every gift helps.
Please do something—give a little or give a lot. We included a badge you can place in your post linking to the American Red Cross, an organization that responds quickly in emergencies and currently needs financial support.
Some of the photographs from the aftermath are heartbreaking and a powerful reminder of why we must help.
Don’t have a blog?
No blog? No problem—please donate. Several organizations are dedicating resources to Sandy relief; choose one meaningful to you. Larger organizations involved include the American Red Cross, The Salvation Army, and Feeding America, all providing food, shelter and support.
We’ll be tweeting with the hashtag #FBS4Sandy—please join us and invite friends to participate. Jenn and I will keep a link tool available through the end of November for you to add your #FBS4Sandy posts. We hope this effort from the food blogging community brings comfort and aid to those who need it most.
THANK YOU!!