Probably one of my favorite dishes, meatloaf goes well with a number of things. You’ll be hard pressed to find another pair like potatoes romanoff, though.
In this post, we’re going to breakdown how to make mouth-watering homemade meatloaf and authentic potatoes romanoff. Guaranteed to be better than that over priced restaurant you like to go to.
So, let’s get into it.
You’ll need to gather a few ingredients/materials to start for the meatloaf.
- Non-stick cooktop pan (Le Creuset preferred)
- Loaf pan
- Mixing bowl(s)
- Knife (Sabatier is what I use)
- Mixing spoon
- Spatula (two preferably)
- Aluminum foil
- Land of Lakes unsalted butter
- 1 pound of ground beef (I like 93/7 mix)
- Can of tomato soup
- Uncooked oats
- Large shallot
- Fresh parsley
- Worcestershire sauce
- Large egg
- Salt and pepper
- House spices
- Olive oil
- Dice shallot finely, sauté in non-stick pan on cooktop with a knob of land of lakes unsalted butter.
- Grab mixing bowl and other ingredients.
- In a large mixing bowl, break up ground beef finely.
- Mix sautéed shallot, parsley, 1 large egg, 1/4 cup of milk, 1 tablespoon of Worcestershire sauce, and salt and pepper with meat.
- Incorporate all ingredients evenly.
- After mixing, grab a small bowl and proceed to use 3/4 of the can of tomato soup to incorporate with 3/4 of a cup of uncooked oats.
- Once the oats and soup have incorporated evenly, add to meat mixture.
- Remaining tomato soup will be used later, so don’t discard it!
Transfer mixture to loaf pan
- Lightly oil and/or butter a small loaf pan.
- Using hands, mold meatloaf mixture into a football shape, tossing around until no visible holes can be seen.
- Transfer mixture to the loaf pan.
- Using a spatula (preferably two) stick at both ends of mixture and press together to pack tightly (this step is very important).
- Leave to chill in the fridge for a few hours or overnight.
Cook and Serve!
- Preheat oven to 350F.
- After refrigeration, take loaf pan and proceed to use spatulas to pack together mixture once more.
- Cook for 90 minutes with foil on top of loaf pan.
- Take loaf out of oven, baste with remaining tomato soup on top.
- Repeat packing step before using two spatulas.
- Return to oven and cook uncovered for an additional 20 minutes.
- Serve after 15-20 mins of cooling!
The spatula step is pretty important, if it sounds silly let me explain why you need to do it. Since you’re not using anything other than an egg to essentially bind the meat mixture together, it’s prone to crumbling and breaking apart under heat. Tightly packing the mixture in combination with refrigeration ensures it stays together throughout cooking.
Authentic Potatoes Romanoff
This dish would be something you’d likely see served alongside a nice steak at a top tier restaurant. Potatoes are extremely versatile and you can do a whole lot (pun intended) with them from fries, skins, hash browns, wedges, baked potato, mashed potatoes, potatoes Anne, chateau potatoes, and much more.
They go exceptionally well with the dish I have laid out above though, so let’s get into how I make them.
- Large mixing bowl (a big one)
- Small oven dish
- 3 large russet potatoes
- White cheddar cheese (it’s ok to use already shredded cheddar from the store but you should avoid if you can)
- 1 large shallot
- 1/2 pound of sour cream
- Cayenne pepper
- White peppercorns
- Land of Lakes unsalted butter/Olive oil
Do some prep work before cooking
- Assemble 3 large russet potatoes, wrap in foil and begin to poke several holes into them.
- Place onto a small baking dish and cook at 425F for an hour and fifteen minutes.
- After baking, proceed to poke potatoes again to test if knife can gently penetrate.
- If it cannot, cook another 15-20 minutes.
- When it does, let cool and refrigerate overnight (very important, you need to keep these cold).
- Using a grater, proceed to grate all 3 already baked potatoes in a large mixing bowl.
- Dice finely a single shallot, do not sauté.
- Add to mixture.
- Using two forks, lightly toss around mixture and incorporate onion together.
- Add salt and grinded white peppercorns.
- You don’t want to mash these potatoes, it’s important they are chilled and remain fluffy.
Add sour cream and place mixture in an oven dish
- Begin to add about 1/2 of a pound of sour cream, more depending on if you need it.
- Add about 2 cups of fresh white cheddar.
- Toss lightly with two forks and incorporate evenly.
- Lightly oil or butter a small baking dish (a similar one to mine is available here).
- Carefully move mixture into dish while being sure not to press hard against it and keep it fluffy (it will set deeper into dish so don’t worry if its too fluffy and looks to be setting too high).
- Coat the top of mixture with cayenne pepper.
Cook and Serve!
- Preheat oven to 425F.
- Cook dish for 30 minutes uncovered.
- Serve immediately!
The overnight refrigeration of potatoes is pretty important. I didn’t give a cook time for either of these dishes because they can vary based on refrigeration. But, you really need to follow it as you won’t be able to grate the potatoes nice and almost hash brown like. Don’t skip it!
Hopefully, you decide to try this and it wows whomever you’re making it for. If you have any questions, you can always email me or just reach out on twitter.