Meatloaf is one of my dad’s self-professed specialties. He will spend an hour putting it together, and I swear he adds a pinch of just about every spice in the cabinet. Here we have narrowed down the list substantially, but it is still every bit as good as his. Sorry Dad.
Recipe information
Yield
serves 6
Ingredients
Potatoes
Meatloaf
Preparation
Step 1
To prepare the potatoes: Preheat the oven to 350°F.
Step 2
Melt the butter in a small saucepan over low heat. Add the flour and stir constantly until the mixture starts to bubble. Add 1/2 cup of the milk and stir until smooth. Add the remaining 1 1/2 cups of the milk and cook over medium heat, stirring frequently, for 7 to 10 minutes, or until it comes to a boil. Season to taste with salt and pepper.
Step 3
Peel the potatoes and, with a slicer or a knife, cut them into 1/16-to 1/8-inch-thick slices. Place one-fourth of the potatoes in a 2-quart baking dish, top with one-fourth of the sauce, and season with salt and pepper. Continue layering the remaining potatoes and sauce, seasoning each layer with salt and pepper. Bake the potatoes for 1 1/2 hours, or until they are dark golden brown and bubbly.
Step 4
Meanwhile, prepare the meatloaf: Peel the onion, dice it into 1/4-inch pieces, and place in a large bowl. Dice the celery into 1/4-inch pieces and add them to the bowl. Tear the bread slices into small pieces and place them in the bowl. Add the ground beef, ground pork, eggs, salt, pepper, garlic powder, mustard, and thyme to the bowl and mix with your hands until completely combined. Place the meat mixture into an ungreased 9 by 13-inch baking pan and shape the meat into an oblong loaf. Place the bacon slices lengthwise on top of the meatloaf.
Step 5
Place the meatloaf in the oven (with the potatoes) and bake for 1 hour and 15 minutes. Let the meatloaf rest for 5 minutes before slicing. Serve with the scalloped potatoes.
Kitchen tip
Step 6
This béchamel sauce is one of the most versatile sauces, and certainly the one we use most often. We use it as a base for all of the cream soups. We add Parmesan to it and use it in the Vegetable Lasagna. And now it shows up in the potatoes. But, here is yet another variation: simply add a cup of Cheddar to the sauce, and you will have au gratin potatoes.
