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Mom’s Old Fashioned Meatloaf for Dad
from the kitchen of Sharmagne Leland-St. John
1 pound lean ground beef
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup tomato paste
1/2 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
Prepare two cake pans for baking. In a large bowl mix
all the above ingredients together gently. Before baking
divide the meatloaf mixture into two equal parts. Place
each ball into the two cake pans. Pat flat.
You generally bake a meat loaf in a 350 degree oven for
60 minutes. These meat “patties” will be thinner, and
should be cooked for less time. You will need to be the
judge, based on how thick the “patties” are.
While the meatloaf is baking, make the mashed potatoes.
2 pounds of russet or Yukon Gold potatoes
1/2 teaspoon of salt
1 cup of cream
6 tablespoons of butter
1 egg yolk
Ketchup, in squeezable container for garnish
Cherry tomatoes, for garnish
Peel and quarter the potatoes. Add them to a large pot
with enough cold water to cover them by at least an inch
or so. Add salt and bring the water to a boil. Cook until
the potatoes are tender when pierced with a fork. (About
15 minutes). Drain the potatoes return them to the pot
and cook them over low heat for a couple of minutes to
evaporate some of the water still in the potato. Mash with
a potato ricer, then blend in the butter, egg yolk, and cream.
Whip them with an electric beater until fluffy and easy to
When the meatloaves are done, invert one of them onto a
round cake plate. Cover the meat with a thick even layer
of mashed potatoes. Place the other meatloaf on top, and
finish frosting the “cake” with the remaining potatoes.
Cut the cherry tomatoes in half and garnish the “cake” as
you would with actual cherries. Just before you serve,
write, “Happy Father’s Day Dad!” on the mashed potato
frosting with the ketchup. Cut into wedges as you
would a cake.