• 55minutes
  • 771calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil , plus more for greasing

  2. 1 red onion , finely chopped

  3. 2/3 cup ketchup

  4. 2/3 cup breadcrumbs

  5. 2 large eggs

  6. 1/2 cup bread and butter pickles , chips, chopped

  7. 1 1/2 lbs ground beef

  8. 8 ounces cheddar cheese , cut into 1/3-inch cubes

  9. 2 lbs new potatoes

  10. 3/4 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees; lightly oil a rimmed baking sheet.

  2. In a medium skillet, heat 2 T olive oil over medium heat.

  3. Add the onion and cook, stirring until slightly softened, about 3 minutes.

  4. In large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion.

  5. Crumble in the beef, add the cheese and mix together.

  6. Transfer to the prepared baking sheet and shape into a 4-by-12-inch loaf.

  7. Bake until an instant thermometer inserted into the center registers 160 degrees, about 35 minutes.

  8. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch.

  9. Bring to a boil, then lower the heat and simmer until tender, 10-15 minutes.

  10. Drain, return to the pot and mash with the cream.

  11. Let the meatloaf rest for 5 minutes before slicing.

  12. Serve with the mashed potatoes.

  13. Note: Freeze leftovers for up to a month, then reheat in 350 degrees oven.


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