Baked Meatloaf & Mashed Potatoes
Recipe type: Dinner
For the Meatloaf
  • 1 pound lean or extra lean ground beef
  • 1 large egg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3 to 4 teaspoons smoked paprika
  • 2 teaspoons salt
  • ¼ cup puréed prunes (baby food, see notes)
For the Potatoes
  • 12 small nugget potatoes
  • 3 tablespoons butter
  • Small handful of chives, chopped or cut with scissors (about ¼ cup)
For the Meatloaf Sauce
  • 3 teaspoons salt, divided
  • ½ cup pasata (puréed tomatoes)
  • 1 tablespoon sugar or agave
  • 1 tablespoon mustard
  • 3 tablespoons white vinegar, divided
For the Salad
  • 4 cups arugula, loosley packed
  • 1 tablespoon olive oil
  • 1 field cucumber
  • ⅓ cup crumbled feta
  • Garnish (optional): cracked pepper, fresh parsley, lemon wedges
  1. Preheat broiler and move rack to top third of oven. Place a sheet pan in the oven.
  2. In a medium bowl add the egg, onion powder, garlic powder, cumin, smoked paprika, salt, prunes and ground beef. Use hands to mix until just combined. Scoop mixture onto a piece of parchment and divide in half, then half again. Flatten the mince into four rectangles, 1 inch in thickness. Carefully remove sheet pan from oven, slide parchment with the meat loaf onto the pan and place In the oven. (Don't worry if oven is not fully preheated yet.) Set timer for ten minutes.
  3. Potatoes: While meat is cooking, give the potatoes a quick wash, scrubbing off any small patches of dirt. Place them in a shallow, microwave safe bowl (like a small lasagna pan or glass pie plate). Cover with plastic wrap and microwave on high for 8 minutes. When done, add butter, 2 teaspoons of salt and chives. Mash with skins and then either scoop onto board or return to oven to keep warm until serving.
  4. Sauce for meatloaf: whisk tomato sauce, 2 tablespoons of vinegar, sugar and mustard. At the ten minute mark, spoon over meat loaf and cook an additional 3 to 5 minutes, checking for doneness with a meat thermometer (the temperature should be 160℉).
  5. Salad: In a small bowl toss arugula with olive oil, 1 teaspoon of salt and 1 tablespoon of vinegar. Using a mandoline, slice cucumber ¼ inch thick. Place arugula on board, top with cucumber and sprinkle with feta.
  6. To assemble: Plate arugula on board and top with cucumbers. Scoop mashed potatoes onto remainder of board. slide meat on top of potatoes finish with freshly cracked pepper, parsley and lemon wedges.
Recipe by Food Bloggers of Canada at