Friday, July 26, 2013

RECIPE: Bundt Cake Meatloaf Stuffed with Garlic Mashed Potatoes

Recipe and Photo by: Rick Beach
1 1/2lb    Ground Beef (Lean or Sirloin)
2            Garlic cloves minced
1            Onion (Medium size Sweet) Diced
3/4         Cup Celery Diced
1            Cup Ketchup
1            Cup Diced Bread
1/4         Cup Milk
1/2         Tsp Mustard (French's Yellow hot dog type)
1            Tblsp Worcestershire Sauce
1            Tblsp Liquid Smoke
2            Tblsp Dried Cilantro Flakes
1/4         Tsp  Ground Black Pepper
1            Tsp  Salt
2            Eggs

Meatloaf Topping
1/2        Cup Ketchup

Mashed Potatoes
3           Large Russet Potatoes (Peeled and cut in large chunks
3           Cloves Garlic
1/2        Stick Butter
1/2        Cup Buttermilk
1           Tsp Salt
Bacon Crumbs and chopped Chives

Preheat Oven to 350

Saute Garlic, Onions, and Celery in a small amount of oil or butter.

In mixing bowl combine all ingredients and mix together by hand.

Divide meat mixture into 6 equal parts.  Press into a greased (6) mini Bundt Pan. (I used half of a (12)

Bake for 45 minutes.  Turn out upside down on a foil lined cookie sheet.  Spread an additional 1/2 Cup Ketchup divided between the 6 meatloaf tops.  Return to oven and broil on high for 5 minutes to set the ketchup.

Remove from oven and spread mashed potatoes on top with icing spatula or piping bag.

Cover Potatoes and whole cloves with salted water and low boil for about 20 minutes.  Test potatoes to see if close to done.  Boil another 10 minutes (Or until potatoes are done to fork test)

Skim off garlic cloves (Save them) and drain the water.  Crush the cooked Garlic cloves with the back of a spoon.  Return cooked potatoes and the cooked crushed garlic to pan, add butter, buttermilk, and salt.  Mash until butter melts, then whip with electric hand mixer until fluffy (You may have to adjust the buttermilk to get light and fluffy potatoes-Add slowly so you do not over do the liquid)

Use piping bag or spoon mashed potatoes on to the individual meatloaves.  Garnish with bacon crumbs and chopped chives.

Serves 6

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