PREP DETAILS

Serves 6

INGREDIENTS

Meatloaf

2 cups finely chopped onion

1 tablespoon minced garlic

1 celery rib, chopped fine

1 carrot, chopped fine

2 tablespoons unsalted butter

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

2 teaspoons Worcestershire sauce

3/4 cup ketchup 

2 tbsp apple cider vinegar

1 tbsp brown sugar

2 tsp chili powder

1 tbsp Dijon mustard

2 tsp soy sauce

2 pounds ground beef

1 cup bread crumbs

1 cup heavy cream

2 large eggs, beaten lightly

1/2 cup chopped parsley leaves

Mashed Potatoes

2 pounds Yukon Gold potatoes, peeled but left whole

1 cup (2 sticks) butter, cut into small pieces and kept cold

¾ cup heavy cream, warmed

Salt & Pepper

Asparagus

1 pound asparagus

Lemon

Extra Virgin Olive Oil

Salt & Pepper

DIRECTIONS

Meatloaf

Preheat the oven to 350°F.

In a large sauté pan, cook onion, garlic, celery, and carrot in butter over medium heat, stirring occasionally until vegetables are tender, about 10 minutes. Stir in salt & pepper, Worcestershire sauce, and 1/4 cup of ketchup and cook for 1 minute. Remove from heat and let cool.

In a small bowl, combine the breadcrumbs and heavy cream. Set aside.

For the glaze, combine the remaining ketchup, apple cider vinegar, brown sugar, chili powder, Dijon mustard and soy sauce in a bowl. Once everything is incorporated, set aside.

In a large bowl combine the cooked vegetables, ground beef, heavy cream soaked breadcrumbs, eggs, and parsley. Season with salt & pepper and mix well until thoroughly combined.

Form mixture into a log in a shallow baking pan and brush with the glaze. Bake the meatloaf in the oven for 60 minutes, or until a meat thermometer inserted in the center reads 160°F.

Mashed Potatoes

Add the potatoes to a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Once boiling, lower heat to medium and cook until potatoes are tender when pierced with a fork, about 30 minutes.

Drain the cooked potatoes in a colander. While the potatoes are still warm, run them through a food mill or potato ricer back into the original pot. Add in the butter slowly, a few chunks at a time, and stir until the butter is incorporated. Once the potatoes have taken on all the butter, slowly add in the warmed heavy cream. Season with salt & pepper to taste.

Asparagus

Fill a large pot with water and season generously with salt (it should taste like the ocean). Bring to a boil. 

As the water is coming up to a boil, break the woody stems off of each asparagus. Once the water is at a rapid boil, drop in the asparagus and cook until tender - about 2-3 minutes. Remove immediately and transfer to a bowl. Dress with some lemon juice, extra virgin olive oil and salt & pepper to taste.

If you like our recipes please, consider making a donation to our World Central Kitchen here.