Perfect for a cold night!
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Meatloaf and Potatoes
Meatloaf & Lemony Potatoes
Cathy Kirkham
Meatloaf and potatoes, true comfort food. I made a stuffed meatloaf and lemony potatoes for a snowy night meal. A little extra work but worth it!
Ingredients
Stuffed Meatloaf
- 1 lb ground turkey or beef
- 1/2 c pasta sauce
- 1 small onion, diced
- 1 garlic clove, chopped
- 1 egg
- 1/3 c panko or bread crumbs
- 1/2 tsp chili flakes
- 1 tsp salt
- 1 tsp pepper
Filling
- 1/2 red pepper, diced
- 1 c spinach, chopped
- 1/4 c feta, crumbled
- 1/4 c olives, chopped
Topping
- 1 c pasta sauce
Lemony Potatoes
- 2 lb potatoes, peeled and cut into chunks
- 1/3 c olive oil
- 1 tbsp dried oregano
- 2 tbsp lemon juice
- 2 garlic cloves, cut into quarters
- 1 tsp salt
- 1 tsp pepper
Directions
Meatloaf
Sauté the onion and garlic until soft. Let it cool, then combine with the turkey.
1/2 c.pasta sauce, egg, panko crumbs, chili flakes, salt and pepper. Mix until combined. Place half of the mixture into a parchment paper lined loaf pan.
Sauté the red pepper for 5 minutes. Add the spinach, stir until wilted. Combine with the feta and olives. Spoon over the meatloaf mixture in the pan. Top with the remaining meatloaf mixture. Spread 1c. of pasta sauce over top.
Bake at 375° for 45 minutes or until 165° inside.
Lemony Potatoes
Soak the potatoes in cold water for 30 minutes. This removes the starch. Drain and dry. Place in a bowl with the rest of the ingredients and mix well.
Spread in a baking dish in a single layer. Carefully pour 1/2 c. of hot water in the corner of the pan. It should come up halfway to the potatoes.
Bake at 375° for 45 minutes to 1 hour, or until they are soft when pierced with a fork. Stir them halfway through the baking time. If they become dry in the pan add a little more hot water.
