Meatloaf & Mashed Potato Boats
- 1½ lbs.(700 g) 90–95% lean ground beef
- ½ cup (125 mL) plain bread crumbs
- ½ cup (125 mL) barbecue sauce, divided
- ¼ cup (60 mL) milk
- 1 egg
- 1 tbsp (15 mL) dried parsley
- 1 tsp (5 mL) onion powder
- ½ tsp (2 mL) garlic powder
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- 2 cups (500 mL) mashed potatoes
Preheat the oven to 375°F (190°C).
Combine the beef, bread crumbs, ¼ cup (60 mL) of the barbecue sauce, and the remaining meatloaf ingredients in a large bowl; mix until well combined.
Bake for 20–25 minutes, or until the meat is cooked to 160°F (71°C). (Some grease may surface. Use a paper towel to remove the grease.)
Rinse the rectangular press and carefully press the hot meatloaves immediately after removing them from the oven. Allow them to cool for 5 minutes before carefully removing them from the pan.
Brush the remaining barbecue sauce onto each meatloaf using the Chef’s Silicone Basting Brush and fill the wells with mashed potatoes.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 15 g, Fiber 0 g, Sugars 1 g, Protein 24 g
If you would like to pipe your mashed potatoes into the wells, use the large Decorating Bag fitted with the large star tip. Use caution when piping because the mashed potatoes will still be warm.