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Truff

GLAZED MEATLOAF WITH MASHERS


GLAZED MEATLOAF WITH MASHERS

Up Your Meatloaf Game

Classic comfort food with a little touch of ‘glam.’ Spicy, tomato-y, savory, truffle-y, and with a touch of sweetness. This glaze is tasty-good! Every good dish needs a little bit of balance to soothe the pallet. We offer an extra creamy mashed potato side dish. 

If you’re crunched for time, make the meatloaf mix ahead! Use a bread pan to store and shape your loaf. Wrap it up nice and tight and refrigerate it until the next day. The glaze can also be made ahead of time, stored and refrigerated. Remove when you’re ready to bake. If you do prep and refrigerate your meatloaf ahead of time, just let it sit for about 30 minutes (at room temperature) before cooking.


GLAZED MEATLOAF WITH MASHERS

Category

Dinner

Servings

4

Prep time

20

Cook time

45

Ingredients


Meatloaf

  • 2 teaspoons olive oil
  • 2 each garlic cloves, peeled and minced
  • 1/2 each yellow onion, peeled and minced
  • 1 ½ lbs. ground beef
  • 1 egg
  • 3/4 cup bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup ketchup
  • 2 tablespoons original TRUFF
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Mashed Potatoes

  • 1 ½ lb. yellow potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons butter
  • 1/8 cup sour cream
  • 1/8 cup cream cheese
  • 1 teaspoon salt
  • Pinch of pepper
  • Fresh parsley, chopped (optional for garnish)

Directions


Instructions

Preheat the oven to 400°F.

Heat the oil in a medium skillet over medium-high heat. Once the oil is hot, add the garlic, onions, and sauté until fragrant and tender, about 2-3 minutes. Remove from the heat and place in a large bowl.

Add the ground beef, egg, bread crumbs, salt, and pepper to the bowl and mix together, using your hands, until combined. Place the meatloaf mix onto a baking sheet and form into a loaf.

In a small bowl, combine ketchup, original TRUFF, brown sugar, and Worcestershire; whisk to combine the glaze. Spread the glaze over the meatloaf, covering the top, and place in the oven.

Bake for 30-35 minutes or until cooked through. Remove from the oven and let it rest for 5 minutes before slicing and serving.

Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender; 10-12 minutes. Drain the potatoes and place in a large bowl. Mash the potatoes using a potato masher or fork until slightly smooth. Add butter, sour cream, cream cheese, salt, and pepper, and stir to combine.

Serve the meatloaf with mashed potatoes.

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