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Make-ahead dinner: cheeseburger meatloaf and mashed potatoes

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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.

Another take on meatloaf
RachaelRay.com

You can either freeze this recipe for cheeseburger meatloaf and mashed potatoes ahead of time or just freeze the leftovers for future use.

Ingredients:

  • 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.

Directions:

  1. Preheat the oven to 400°F.
  2. Lightly oil a rimmed baking sheet.
  3. In a medium skillet, heat 2 tablespoons olive oil over medium heat.
  4. Add the onion and cook, stirring until slightly softened, about 3 minutes.
  5. In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion.
  6. Crumble in the beef, add the cheese and mix together.
  7. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf.
  8. Bake until an instant-read thermometer inserted into the center registers 160°F, about 35 minutes.
  9. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch.
  10. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes.
  11. Drain, return to the pot and mash with the cream.
  12. Let the meatloaf rest for 5 minutes before slicing.

Serve with the mashed potatoes.

Serves 6

Tip: Frozen assets:

Freeze leftovers for up to a month, then reheat in a 350°F oven.