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Wednesday, November 4, 2009


Ok...I may be biased but for some reason I believe everything tastes better with a little italian twist.  Last week my mother and father inlaw came in for a visit.  I always like to try to make something special for them.  This way we can sit down at the kitchen table and catch up while we have a nice home cooked dinner.  This night I made an italian meatloaf and parmesean mashed potatoes.   The meatloaf makes a nice tomato based gravy that tastes great spooned over the mashed potatoes.  The carrots on the side of the meatloaf make a great vegie side and you could also serve with some broccolli or a side salad.  Just an FYI the meatloaf and mashed potatoes come together nice the next day to make a sandwich!!


  • 1 lb. ground beef
  • 1 lb. ground turkey or ground pork
  • 1/2 cup finely grated parmesean cheese
  • 1 cup italian breadcrumbs
  • 1/4 cup milk
  • 3garlic cloves finely chopped
  • 1 onion chopped fine
  • 2 eggs lightly beaten
  • 1/2 TB. dried oregano
  • 1/2 tsp. dried rosemary
  • 1/2 cup chopped italian parsley
  • 1 cup crushed tomatoes
  • 1 (12 oz) can chopped tomatoes with juice
  • 2 TB. tomato paste
  • 20 baby carrots
  • 2 celery stalks cut into 3 in. pieces
  • salt and pepper to taste
  1. Mix meats, parmesean cheese, breadcrumbs, milk. garlic, onion, eggs, oregano, rosemary, parsley, salt & pepper in a large bowl.
  2. Spray a large casserole dish with cooking spray.  Form the meat into a loaf and place in the dish.
  3. Stir crushed tomato, diced tomatoes, tomato paste and 1/2 cup water with a whisk.  Pour over meatloaf.  This will seem like a lot of sauce, but it cooks up to a nice gravy when done.
  4. Scatter carrots and celery around the meat and stir vegies until coated in the tomato sauce.
  5. Bake at 350 degrees for 1 1/2 to 2 hours.  Meatloaf must read 160 degrees or more.


  • 8 russet potatoes peeled and cut into 2 inch pieces
  • 1 cup milk
  • 1 cup fresh grated parmesean cheese
  • 3 TB. butter
  • Salt and pepper to taste
  1. Boil potatoes until tender.  Drain and place back in pot.
  2. Add milk a bit at a time while mashing with a potatoe masher.
  3. Add grated cheese, butter, salt and pepper and continue mashing until you reach your desired mashed potatoe consistency.

To Serve:

Slice the meatloaf into 1 inch thick pieces.  Place on a plate and spoon some carrots and celery on the side of meatloaf.  Give each plate a large spoonful of parmesean mashed potatoes.  Spoon the tomato gravy in the meatloaf pan on top of the meatloaf slices and mashed potatoes.

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