Musings of a Museum Fanatic: Meatloaf & Mashed Potato Boats

8.11.2020

Meatloaf & Mashed Potato Boats

A couple weeks ago I started an out of the box challenge on my Pampered Chef business page. So many of us buy a Pampered Chef or other kitchen tool with the best intentions of using it all the time. Only to have it remain in our cabinet, drawer or even worse the box for months or even years. Even as a consultant I'm totally guilty of this! 

I thought it would be fun to challenge everyone and myself to use one tool that we haven't used yet or is under utilized. Last week I made these super fun Meatloaf & Mashed Potato Boats using a few products that I hadn't even taken out of the plastic yet! 

Want to join in the challenge or at least check out what I've been up to? Head over and like my Pampered Chef business page.


Meatloaf & Mashed Potato Boats

Meatloaf
1½ lbs. 90–95% lean ground beef
½ cup plain bread crumbs
½ cup barbecue sauce, divided
¼ cup milk
1 egg
1 tbsp dried parsley
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Topping
2 cups mashed potatoes

DIRECTIONS
1. Preheat the oven to 375°F.

2. Combine the beef, bread crumbs, ¼ cup of the barbecue sauce, and the remaining meatloaf ingredients in a large bowl. Mix until well combined.

3. Use the Large Scoop to add about 2 scoops of the meat mixture into each well of the Mini Loaf Pan. Press the meat down and use the rectangular Boat Press to create a well.

4. Bake for 20–25 minutes, or until the meat is cooked to 160°F. (Some grease may surface. Use a paper towel to remove the grease.)


5. Rinse the rectangular press and carefully press the hot meatloaves immediately after removing them from the oven. Allow them to cool for 5 minutes before carefully removing them from the pan.

6. Brush the remaining barbecue sauce onto each meatloaf using the Chef’s Silicone Basting Brush and fill the wells with mashed potatoes.


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