Meatloaf is a classic dish that gets a tasty update in this recipe. This rendition is made tender with breadcrumbs and sweetened with a Ketchup glaze. Paired with creamy, cheesy mash and roasted broccoli, you won't be able to decide which part of this meal you like best!
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Cut broccoli florets into bite-sized pieces. Peel, then coarsely grate shallot using a box grater. Thinly slice chives. In a medium bowl, combine beef with shallots, soy sauce, breadcrumbs and 1/4 tsp salt (dbl for 4ppl). Season with pepper.
On a foil-lined baking sheet divide beef mixture in half (divide into four for 4 ppl) and form each portion into 1-inch thick ovals. Spread ketchup over tops of meatloaves. Bake in top of the oven until cooked through, 12-14 min.
On another baking sheet, toss broccoli with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Roast in the middle of the oven until tender, 10-12 min.
When the potatoes are tender, drain and return to the same pot. Add sour cream, 1/4 cup milk and 1 tbsp butter (dbl both for 4ppl). Using a potato masher, mash together until creamy. Stir in cheddar and half the chives and season with salt and pepper.
Divide cheddar-chive smashed potatoes, broccoli and meatloaves between plates. Sprinkle over remaining chives.