No disrespect to your Bubbie, Abuela, Mawmaw or Noni, but this is the BEST. MEATLOAF. EVER. It excludes a traditional ketchup sauce, and is very easy to make! I certainly cannot take credit for it either. A friend shared this recipe with me after preparing her Hello Fresh order and gushing over how well it turned out. Today I am sharing with you a simplified kosher version that will feed two. Now let’s get our hands wet…
- 1 lb ground beef
- 1 slice white bread
- 3 teaspoons thyme
- salt & pepper
- 2 cloves garlic
- 1 shallot
- 3-4 tablespoons water
- 1/2 cup beef broth
- 32 oz chicken broth
- 1 tablespoon cornstarch
- package of green beans
- 4 teaspoons olive oil
- 4 Yukon gold potatoes (quantity may vary depending on size)
- 2 tablespoons non-dairy butter or margarine – this one is my fav
- Preheat oven to 425. Place bread in medium-sized bowl and cover with 3-4 teaspoons of water. Allow liquid to absorb approximately 2-3 minutes.
- Next prep your veggies. Finely dice shallot, peel and quarter potatoes, trim green bean ends, and mince garlic.
- Add potatoes and 1 minced garlic clove to saucepan and cover with chicken broth until fully submerged by an inch. Bring to a boil then turn down heat to medium and continue boiling about 15 minutes or until potatoes are soft.
- Using a rubber spatula, break up bread until consistency becomes pasty. Add thyme, half of the shallot, other garlic clove, and salt and pepper to taste. Mix in ground beef and combine ingredients well – using hands if necessary. Form two loaves approximately 1 inch thick and place on one half oiled baking sheet. Bake for 12 minutes.
- Combine two teaspoons olive oil and salt and pepper in small bowl and mix in green beans. Remove meatloaf after 12 minutes and place green beans on other half of baking sheet. Cook approximately 10 minutes or until meatloaves are fully cooked. Drain excess water and mash potatoes, adding your favorite non-dairy “butter.”
- While green beans finish roasting, prepare au jus. Heat remaining oil over medium-high heat in medium-sized skillet. Cook leftover shallot until softened then add 1/2 cup beef broth and a shake of pepper. Bring to a soft boil stirring occasionally. *Optional: thicken au jus with one teaspoon of corn starch. Please note, to thicken hot sauces, mix cornstarch with cold water first, then gradually add cornstarch mixture. Top meatloaf with gravy and enjoy!