5 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pound Ground beef
2 Large Eggs
Plain Breadcrumbs
All Purpose Flour
2 Russet potatoes
Salted or Unsalted Butter
Whole Milk
2 cans 30oz’s Sweet Green Peas
Sugar
Seasonings
Yellow Onion
Garlic
Salt Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s Poultry Magic
Worcestershire sauce
Better than Bouillon beef base
Tools you’ll need
13 by 9-inch metal or glass pan
Mesh Strainer
Meat Thermometer
Potato peeler
Preparation of ingredients
Step 1- Chop Yellow Onion and 5 cloves garlic.
Step 2- Peel 2 Russet potatoes. Cut Potatoes into quarter chunks.
Step 3- Add cold water and 1 teaspoon of vinegar into a medium sized bowl. Add potato chunks into water and vinegar solution. This will clean the potatoes, but it will prevent the potatoes from turning brown.
Step 4-Add 4 Cups Hot water into a medium sized bowl. Add 1 tablespoon of better than bouillon beef base and stir into hot water until the beef base has dissolved into the water.
Note- You will be using this beef stock several times in this recipe.
Preparing and baking your meatloaf
Step 5- Transfer ground beef into medium sized bowl. Add 3/4 Cup Chopped yellow onion, 1 tablespoon chopped garlic, 2 teaspoons salt, 1/2 teaspoon Tony Chachere’s creole seasoning, and 2 teaspoons chef Paul’s poultry magic. Combine all ingredients together using your hands.
Step 6- Whisk 2 large eggs with a fork. Add beaten eggs into ground beef along with 1/8 Cup Worcestershire sauce, 1/3 Cup Beef Stock, and 1/3 Cup Breadcrumbs. Combine all ingredients together using your hands.
Optional Step– If you want to marinate your meatloaf place into your fridge for 30 minutes or overnight.
***Preheat oven to 325 degrees***
Step 7- Form Ground beef into a 9 inch long by 5-inch-wide rectangular loaf shape. Transfer meatloaf into baking pan.
Step 8- Pour 2 1/2 cups beef stock around meatloaf.
Step 9- Place meatloaf into a preheated 325-degree oven. Bake for 1 hour and 15 minutes or until the internal temperature of meatloaf reaches 160 to 165 degrees. Use Meat Thermometer to check for internal temperature. Every 30 minutes pour the juices from the sides of the pan on top of meatloaf using a spoon.
Step 10- Remove meatloaf out of baking pan and set aside. Drain the pan juices into a mesh strainer with a medium sized bowl. This will remove the food particles released by the meatloaf.
Step 11- To remove the excess oil place pan juices in fridge for 3 hours or until the oil has turned solid.
Step 12- Remove the solid oil from the top of the pan juices and place into a separate bowl. Place solid oil in microwave on high for 2 minutes or until oil has completely melted. Once done you should have 1 1/2 Cup pan juices and 1/4 Cup of Oil released from the meatloaf.
Making the Gravy
***Preheat fire to medium high heat***
Step 13- Add 1/4 Cup Oil (Released from the meatloaf itself) Let get hot for 2 minutes.
Step 14- Add 1/4 cup All-purpose flour. Stir all ingredients for 6 minutes or until mixture is near a dark brown color.
Step 15- Add 1 1/2 Cup of the pan juices left over from the meatloaf and 1 1/2 Cups of beef stock. Stir all ingredients together. Let come to a simmer first then let simmer for 5 minutes or until mixture thicken slightly. Also taste test your gravy to see if it is at your desired taste. If not, you can add more seasoning if you like.
Note– Once gravy is done it will thicken. If you want to thin it out some add more of the left-over beef stock, or you can add water to thin the gravy out.
Making the Mashed Potatoes
***Preheat fire to medium high heat***
Step 16- Add 1 1/2 quarts cold water and 2 teaspoons salt into a medium sized pot. Let come to a boil.
Step 17- Drain potatoes into a strainer and add them into pot of boil water. Let come to a boil first then let boil for 15 minutes.
Step 18- Drain potatoes into a strainer and let cool completely.
Step 19- Mash potatoes using a potato masher. You should have 3 to 3 1/2 cups of mashed potatoes when done.
***Preheat fire to medium high heat***
Step 20- Add 1/2 cup whole milk and 3 tablespoons salted or unsalted butter. Let mixture come to a slight simmer with the butter melted.
Optional Step– Add a sprinkle of salt. If you are using salted butter, then disregard adding the salt.
Step 21- Add potatoes into pot. Turn you fire off. Stir all ingredients until potatoes are creamy and smooth.
Making the Green Peas
***Preheat fire to medium high heat***
Step 22- Add 2 cans 30 oz’s of Green Peas, 1/3 cup chopped yellow onion, 1/3 cup sugar and 4 tablespoons melted salted or unsalted butter. Stir all ingredients together. Let come to a simmer first then let simmer for 5 minutes.
Meal is complete Serve hot and enjoy!
YouTube instructional video
