The Scoop
Maria's Meatloaf Casserole blends hearty flavors and memories, great for cozy dinners.
The first time I made Maria's Meatloaf Casserole was during my sister's visit after I'd moved into my cozy new apartment. I wanted something hearty and rustic to match the warmth I felt about hosting her in my very own space. Of course, we were both tired from the busy day of exploring the city. I had her peel the russet potatoes while I meticulously diced the onion and green pepper, chatting and laughing about childhood antics. I always make sure to sauté the veggies until they are completely soft. That way, they meld perfectly with the lean ground beef.
As we cooked, the kitchen filled with familiar scents. The half-and-half and butter were stirred into the mashed potatoes, lending them the desired creaminess. I like to whip the potatoes just a little to keep them airy. It's crucial to simmer those spuds until tender to get them just right. We reminisced about how our mother always managed to add that special something—tomato paste and Worcestershire sauce—in her casseroles that made the house smell like pure love.
When it came time to serve, the golden topping of mashed potatoes glowed under the overhead light. I sprinkled a bit of fresh parsley on our plates for a pop of color. As we dined, it felt as though everything clicked into place. The casserole was a comforting reminder of home and new beginnings, an ultimate blend of the past and the present.
Ingredients
- 1 1/2 pounds russet potatoes
- 1/2 cup half-and-half
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt, divided
- 3 cloves garlic, minced and divided
- 1/4 cup freshly chopped chives
- 2 egg yolks
- 2 tablespoons vegetable oil
- 1 medium sized onion, diced
- 3/4 cup green pepper, diced
- 1/2 cup celery, diced
- 2 pounds lean ground beef
- 1 cup tomato sauce
- 2/3 cup breadcrumbs
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons tomato paste
- fresh parsley, optional, to taste
Directions
- Peel and dice the potatoes into 1/2-inch cubes.
- Place the cubed potatoes in a medium-sized pot with a lid and cover them with cold water.
- Cover the pot and bring the potatoes to a boil over high heat.
- Transfer the lid away from the pot and lower the heat to medium-low.
- Simmer the potatoes until tender, about 15 minutes.
- Strain the potatoes and return them to the pot.
- Mash the potatoes until they are smooth and no clumps remain.
- Stir the half-and-half, the butter, 1 teaspoon of the kosher salt, 1 clove of the garlic, and the chives into the mashed potatoes until completely combined.
- Stir the egg yolks into the mashed potatoes until completely combined.
- Preheat the oven to 400 degrees F.
- In a large skillet, heat the vegetable oil until it is shimmering.
- Add the onion, the bell pepper, and the celery to the heated oil.
- Over medium-high heat, sauté the veggies until completely soft, about 8 minutes.
- Add the remaining garlic to the veggie mixture and cook until fragrant, about 2 minutes.
- Add the ground beef to the softened veggies and cook while crumbling until the meat is no longer pink and fully cooked, about 5-7 minutes.
- Add the remaining kosher salt, the tomato sauce, the breadcrumbs, Worcestershire sauce, and the tomato paste to the meat mixture.
- Evenly spread the meat mixture into a 2 1/2-quart casserole dish.
- Top the meat mixture with the mashed potatoes, carefully spreading the potatoes over the entire surface of the meat.
- Bake, uncovered, until the casserole is heated through, about 25 minutes.
- Serve with the parsley.
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