pat's Recipe

Shepherd’s Meatloaf (winner)

Category: Beef

Meatloaf:

2 eggs

1/4 cup chopped white onion

3/4 cup instant dried oats

¼ teaspoon salt

¼ teaspoon fresh ground pepper

1 1/2 pounds ground chuck

Cheesy potatoes:

2 small baking potatoes

2 tablespoons butter

2 tablespoons sour cream

Salt

Fresh ground pepper

1/3 cup milk

1/4 cup sharp cheddar cheese, shredded

1/4 cup Colby-jack cheese, shredded

Sauce:

1/2 cup ketchup

1 tablespoon mustard

1/4 cup brown sugar

Beat eggs in a large bowl. Add chopped onions, oats, salt, pepper and mix together. Stir in ground chuck until well mixed. Put aside.

Peel and cook potatoes until soft. Using electric mixer, blend potatoes until lump-free. Continue to mix on medium speed and add butter, sour cream and salt/pepper to taste. Slowly add milk to keep potatoes thick enough to mold. Add cheeses and blend together.

Place a piece of wax paper on work surface. Pour meatloaf mixture onto wax paper and mold with hands into rectangle shape. Meat should be 8-by-11 inches and 1 ½-inch thick.

Using ice cream scoop, place 3 scoops of mashed potato mixture onto middle of the meat slab. Using wax paper, roll meat around potatoes, forming a log. Close ends of meatloaf by pressing together.

Grease loaf pan with cooking spray. Place pan over meat log and invert into pan using wax paper. Add three tablespoons water over meatloaf. Bake at 400 degrees for approximately 45 minutes.

Mix together the sauce ingredients while meatloaf is baking. At 45 minute mark, spoon sauce over meatloaf and bake 10 more minutes. Serve on platter.

Makes 6 to 8 servings.