35-minute Meatloaf & Potatoes

Comfort Food in 35 minutes…gotta try this….Ingredients:

12 small potatoes such as new potatoes
Salt and freshly ground black pepper
7 tablespoons butter
1 cup finely chopped onions
¼ cup finely chopped celery
1 clove garlic, minced
3 ounces bacon, cut into ¼-inch dice
1 cup diced mushrooms
1 pound ground chuck beef, 80% lean
½ cup bread crumbs
1 egg yolk
½ cup ketchup
1½ tablespoons bourbon
1 teaspoon Worcestershire sauce
½ tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoons heavy cream (optional)

Directions:

1. Preheat oven to 400 degrees. Toss potatoes with salt on a baking sheet and roast until easily pierced with a knife, about 25 minutes.
2. Make meatloaf: Melt 1 tablespoon butter in a large skillet set over medium heat. Add onions, celery and garlic. Sauté until onions are translucent, about 3 minutes. Stir in bacon and mushrooms, and sauté until bacon lightly browns, about 4 minutes.
3. Transfer onion mixture to a large bowl and let cool slightly. Add ground beef, bread crumbs, egg yolk, ¼ cup ketchup, bourbon and Worcestershire sauce. Season generously with salt and pepper. With clean hands, mix everything together until ingredients are evenly distributed.

4. Transfer meat mixture to a rimmed baking sheet and pat it into a loaf about 2½ inches in diameter. Place meatloaf on center rack of oven to bake.

5. Meanwhile, prepare glaze: In a small bowl, mix remaining ¼ cup ketchup with soy sauce and brown sugar until well combined. After meatloaf has baked about 6 minutes, remove it from oven and brush glaze over top. Return pan to oven and bake until meat is just cooked through, or internal temperature reads 145-150 degrees on a meat thermometer, about 20 minutes more. Remove from oven and let cool slightly.

6. Prepare potatoes: In a medium bowl, coarsely smash roasted potatoes, skins on, with remaining 6 tablespoons butter. Season with salt and cream, if using. Thickly slice meatloaf and serve on top of or alongside mashed potatoes.

Source: Read about chef/restaurant owner Edward Lee