Comfort Foods: Meat and Potatoes

by Michele Cheplic | More from this Blogger

13 Mar 2009 05:36 AM

Continuing with our "Comfort Foods" theme, today I am focusing on the classic combination of meat and potatoes. There are some people who don't go a single day without ingesting at least one meal that features a hearty helping of meat and potatoes. For these individuals the combo screams comfort. While I make a concerted effort not to serve meat and potatoes for dinner every night, I do admit that the combo brings back fond memories of my childhood. The following recipes were some of my favorites:

CLASSIC MEATLOAF

Ingredients:

2 pounds ground chuck

1 envelope dry onion soup mix

2 large eggs, lightly beaten

1 cup breadcrumbs

1 1/2 cups ketchup, divided

4 to 6 pieces of bacon

2 teaspoons dried parsley

1 (3-ounce) can French fried onions

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine the ground chuck, soup mix, eggs, 1/2-cup ketchup and breadcrumbs. Form into a large loaf. Spread remaining ketchup over meatloaf. Place bacon on top. Sprinkle with parsley.

Bake in a 9 by 13-inch pan for 50 to 60 minutes.

Top with French fried onions, bake another 10 to 20 minutes.

Serve with one of the following potato dishes:

POTATO AU GRATIN

Ingredients:

Butter for greasing the pan

3 pounds sliced potatoes

6 cloves garlic smashed and chopped

1 cup of heavy whipping cream

1 teaspoon salt

1/2 teaspoon pepper

1 cup of crumbled Gorgonzola cheese

Directions:

Preheat oven to 350 degrees.

Butter a 2-quart casserole dish.

Slice potatoes 1/8-inch thick.

Toss ingredients in a bowl, then pour into casserole dish and arrange so they distribute evenly.

Place in oven and bake for 1 hour, or until cream is bubbling and the top is browned.

EASY POTATO SALAD

Ingredients:

3 pounds potatoes, peeled, cubed and boiled

4 hard-cooked eggs, chopped

3 celery ribs, chopped

6 green onions, chopped

2 medium dill pickles, finely chopped

2 cups mayonnaise

1/4 cup dill pickle juice

2 teaspoons Dijon mustard

1 teaspoon celery seed

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Place slightly cooled potatoes in a large bowl. Add the eggs, celery and onions. In another bowl, combine the mayonnaise, pickle juice, mustard, celery seed, pickles, salt and pepper. Pour over potato mixture, mix well. Cover and refrigerate for at least 2 hours before serving.

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More Hearty Winter Soup Recipes: Turkey and Rice and Tropical Chicken

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Super Soups

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Unique Soup Recipes

More Soup Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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