This is another in a series of to help families with school-aged children spend more quality time with their children around the dinner table as opposed to having to rush home to cook dinner.
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 1 red onion, finely chopped
- ⅔ cup ketchup
- ⅔ cup bread crumbs
- 2 large eggs
- ½ cup bread-and-butter pickle chips, chopped
- ½ pounds ground beef*
- 8 ounces cheddar cheese, cut into 1/3-inch cubes
- 2 pounds new red potatoes
- ¾ cup heavy cream
* Lighten up this meatloaf by making it with ground turkey instead of ground beef.
- Preheat the oven to 400°F.
- Lightly oil a rimmed baking sheet.
- In a medium skillet, heat 2 tablespoons olive oil over medium heat.
- Add the onion and cook, stirring until slightly softened, about 3 minutes.
- In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion.
- Crumble in the beef, add the cheese and mix together.
- Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf.
- Bake until an instant-read thermometer inserted into the center registers 160°F, about 35 minutes.
- Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch.
- Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes.
- Drain, return to the pot and mash with the cream.
- Let the meatloaf rest for 5 minutes before slicing.
Serve with the mashed potatoes.
Tip: Frozen assets:
Freeze leftovers for up to a month, then reheat in a 350°F oven.