3 pounds extra-lean ground beef
1/2 cup bread crumbs
1/4 cup finely chopped onion
3 large eggs
1 envelope (1 ounce) beefy mushroom soup and dip mix
1 tablespoon steak sauce
2 teaspoons minced garlic
1 teaspoon black pepper
4 cups prepared mashed potatoes
1 small bell pepper (optional)
Directions:
Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray. Combine ground beef, bread crumbs, onion, eggs, soup mix, steak sauce, garlic and black pepper in a large bowl; mix until well combined. Divide ground beef mixture in half; press each half gently into a prepared pan.
Bake meat loaves until centers are no longer pink and instant-read thermometer inserted in the centers registers 170°F, 55-60 minutes. Do not turn off oven.
Invert 1 meat loaf onto an ovenproof serving plate. Spread 1⁄2 cup mashed potatoes evenly on top. Place second meat loaf on top. Spread remaining potatoes on side and top to resemble a cake.
Return meat loaf to oven; bake until thoroughly heated, about 10 minutes. Cut flower shapes from bell pepper with mini cookie cutters and place on top of cake, if desired. Cut into wedges to serve.
Grandma's Secret Tip
Grandma always made her mashed potatoes from scratch; she said it wasn’t any more difficult than using those “instant” potato flakes. For best results she boiled cut-up potatoes until they are just fork-tender. Then she drained them thoroughly and put the potatoes back into the pot, set it over medium heat and stirred the potatoes for a few minutes to get rid of excess water – this prevented the mashed potatoes from being soggy.
Source: GrandmasKitchen
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