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What do you serve with meatloaf?

What shall I serve tonight? I'm trying (per another thread on these boards I've stolen ideas from) Paul Prudhomme's recipe tonight, and am looking for a sidedish that is not my usual standby of mashed potatoes.

Anything relatively easy would be appreciated by this tired Chowhound. Thanks!

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  1. What about mashed, cooked cauliflower mixed with carrots? Or something crunchy to go with the mushiness of meatloaf - steamed snowpeas?

    1. I really like that snowpea idea.

      1. Roasted veggies - sweet potato, pasnip, carrot, rutabaga, beets

        1. If you are doing a Cajun meat loaf (BTW I've never had a mushy meat loaf) how about some maques choux? Cajun creamed corn with peppers, onions, some country ham for flavoring and maybe a simple salad. I keep pushing that amazing celery salad from Dec. Saveur but it is so good and quick and easy.

          2 Replies
          1. re: Candy

            Can you give details of the Saveur celery salad? You make it sound terrific!

            1. re: fauchon

              It was real simple. I was amazed by it. Just wash and slice as much celery as you think you will need for each serving and chop up some of the celery leaves in there too. Dress with a very simple vinaigrette. It is very clean and fresh tasting. Darn I just went to the store and forgot celery or we'd be having it tonight.

          2. Sliced tomatoes could be good. You could even dip halves if a mixture of grated parm put it in a adry hot pan and create a little crust on them.

            1. I gotta stay pretty basic:

              - mashed potatoes with carmelized onions
              - sweet peas

              2 Replies
              1. re: jfood

                I'm too late for the OP, but I'm with you, jfood - mashed potatoes and peas. ALWAYS. :-)

                1. re: LindaWhit

                  LOL
                  I can hardly have meatloaf any other way- comfort food for me.

              2. I always do mashed potatoes (flavored with either Parmesan cheese or scallions and sour cream) and roasted broccoli.

                One time, when I was making Ina Garten's turkey meatloaf, I made her tomatoes that were hollowed out and topped with bread crumbs and herbs and then baked. They were insanely good.

                1. I was thinking green salad but it's kind of bitter on the NH border where I live so anything cold doesn't appeal to me right now. I might end up going back to mashed taters...those tomatoes sound good too (both tomato ideas). I realllly miss my garden tomatoes at this time of year. Sigh.

                  1 Reply
                  1. re: thegolferbitch

                    The good thing about her baked tomatoes is that you can use the lackluster ones that are in the stores now because the baking really concentrates the tomato flavor.

                    Here's the recipe: http://www.foodtv.ca/recipes/recipede...

                  2. This week with my New Meatloaf (see other thread) I sliced brussels sprouts, sauteed in olive oil with S&P and steamed with a little water for 2-3 min. Then sprinkled grated parm and broiled. It was a nice vegie, not overly seasoned counterpart to the very flavorful meatloaf.

                    1. Use the oven that is already cooking the meatloaf and make a vegetable gratin for a hands-free supper. Fennel-potato w/ chicken broth and topped w/ Parm is tasty. I've been roasting shallots and red onions this week and they're fantastic. Roasted butternut squash and roasted broccoli can also make use of the oven heat. (If it was not the dead of winter, I'd suggest the old standby from Provence - zucchini-tomato-eggplant) Bake a couple of apples at the same time and you've got everything done simultaneously.

                      1. I always do mac and cheese with my meatloaf. My fave comfort food duo.

                        1. Give it up for brussel sprouts. Although roasted vegs above (and baked apples for dessert) look good. I would probably go with mac-chee (Annies from a box is good, white cheddar, to be quick) or rice of some kind, to be quick.

                          1. Some sort of squash puree/mash maybe? Might go really good with meatloaf.

                            1. Candy...I've been making that celery salad once a week....and also experimenting with
                              different brands of Dijon mustard....and there is a difference. Oh, and you must use celery
                              hearts and the celery leaves.

                              1 Reply
                              1. re: Marilyn

                                Absolutely the leaves are a must. In London I fell in love with Maille Green Peppercorn Dijon Mustard. It is pretty scarce around here. I may just have to by plain Dijon and process it with green peppercorns in brine to duplicate it. I'm thinking it would be mighty fine on that salad.

                              2. -----

                                You make it rough when no MP is to go with the Meat Loaf, whenever gravy is a must on both. Beef-n-onion bread dressing is my substute and of course green beans and apple pie is on tonights menu.

                                -----

                                1. I like the brussel sprouts idea, but a bread dressing with onions, peppers, and celery would be a good match, at least with my family. That's one of their favorites.

                                  1. The last time I made Chef Paul's meatloaf (its our favorite!), I served it with this potato gratin. Very rich, creamy and cheesy, but a great foil to the spiciness of the meatloaf. I also served roasted green beans. Made a great, comforting dinner!

                                    http://www.epicurious.com/recipes/rec...

                                    iowagirl

                                    1. Since you've already got the oven going, you could do roasted potatoes, which I do like this:

                                      Peel some russets (russets give better results than a lot of the thinner-skinned potatoes) and cut into chunks about an inch thick. Put in a pan of water, bring to a boil, and cook for about 5 minutes (you don't want to get them all the way done). Drain.

                                      Heat a couple tablespoons of olive oil in a cast-iron skillet and throw in a couple cloves of garlic, minced. Place the potato chunks in the skillet and season with salt & pepper (I like Lawry's Seasoned Salt), or whatever else you like. Put in the oven for about 15 minutes, then turn the potato chunks over, season again, and return to oven for another 15 minutes.

                                      1. I would make homemade creamed corn and maybe roasted asparagus or creamed spinach.

                                        1. I know for sure I have baking potatoes at home, Revsharkie. I'm scouring my mind trying to think of what else I might have. I might have to do something potato-y and try all the great veggie ideas later since I don't feel like stopping at a market on the way home...as good as all the corn/celery/brussel sprout/squash, everything! recipes sound. I will print out this thread before I go.

                                          1. Scalloped or au gratin potatoes, for the whole retro vibe!

                                            1. I put a lot of veggies into my meatloaf, carrots, green beans, onions and celery and spinach, so, I take my mashed potatoes and cover the meatloaf and sprinkle cheese on and put it under the broiler for a few. I am hungry just thinking about it.

                                              1. Creamed corn and spoonbread here tonight...oh and of course a salad to get in my veggies for the day.

                                                http://www.shoplateda.com/

                                                1. What did you serve?

                                                  1. canned beets jazzed up with some olive oil and a tiny bit of balsamic and warmed...and 2 biiiiiigggg baking potatoes (really big...like almost the size of my foot, big) which I scrubbed and cut up small and tossed in olive oil, then sprinkled with the spices I was using in the meatloaf (B&W peppers, salt, chili powder, a little nutmeg, etc) and roasted those.

                                                    I was really, really yearning for corn, though??? Next time.

                                                    2 Replies
                                                    1. re: thegolferbitch

                                                      Sounds like a winner thegolfer_____(I just can't call you that)! I can't believe no one said twice-baked potatoes though- I never have meatloaf without them!

                                                      1. re: thegolferbitch

                                                        I found this great recipe last year: Bake the giganto potatoes, cut them in half and scoop out the flesh. Stir in a bit of butter, some (low-fat for me) cream cheese, a little greek yogurt for tang, sauteed mushrooms(key ingredient), sauteed green onions and chives. Pile back into the potato half skins, sprinkle w/ a little cheddar, bake again.

                                                        The mushroom potato combo is very nice. I make 8-10 halfs at a time, they freeze perfectly. Husband loves.

                                                      2. You cant eat meatloaf without mashed potatoes! they go together like peas and carrots! how about just spicing them up a little different from the norm by adding cheese or wasabi or garlic or something? Mashed cauliflower is pretty good too though.

                                                        1. If you don't want mashed potatoes I think polenta would be a good sub. Same texture (sort of) and easy as pie to make. I always serve rice or egg noodles because my kids aren't big fans of mashed potatoes (I think they're crazy) but I like the idea of polenta. Or spaghetti squash.

                                                          1. instead of a "side" this is all done in the same roasting pan. make your meatloaf. then mix a large can of crushed tomatoes.some chopped garlic,parsley,olive oil,cubed potatoes,peas and carrots,salt/pepper. pour over the meat loaf and bake. yum!

                                                            1. Potatoes au Gratin

                                                              1. I am sure I will be in the minority on this one, with all the people who love mashed potatoes, but personally I love meat loaf with rice. I recently tried the Cook's Illustrated oven baked brown rice...yum!

                                                                roast brussell sprouts and carrots would be great too!

                                                                1. I usually serve crispy potatoes that are amazing.....peel and cut potatoes into rather large chunks (like the size of a kiwi) and boil them completely. Let cool and then deep fry until golden brown. Some people are weary of deep fried but if your oil is hot enough, it will not soak the potato. The result is a crispy outside with a creamy mash potato inside that you can add your favorite topping to. My 7 year old demands these with just butter and pepper. I add a side of steamed/mashed squash.....YUM-O!

                                                                  1. I love baked potatoes and will find any reason to serve them but roasted root vegetables are very good and I need to try the roasted Brussels sprouts.

                                                                    Any sort of gratin'd potatoes are always welcome by my family.

                                                                    Susan, I really like your rice idea. Thank you for speaking up with a unexpected and underused starch

                                                                    1. Mac & Cheese
                                                                      Potatoes - mashed or au gratin
                                                                      Green beans or peas
                                                                      and
                                                                      More Meatloaf!

                                                                      1. I made homemade macaroni and cheese with my last meatloaf and it was a big hit with my husband.

                                                                        1. Roast parsnips. Peel, cut like carrot sticks, drizzle with olive oil and melted butter and roast. Seriously the best thing ever.

                                                                          1. Mashed potatoes are standard-but a more nutritious, (and delicious) alternative would be cauliflower mashed "potatoes" -the texture and appearance will make it so you don't miss the 'taters- but richer flavor, and higher nutrition will make you feel better about your comforting meal.

                                                                            cook your cauliflower florets in chicken stock until tender, mash them as you would potatoes, adding butter, and whatever you would normally add to your mash...trust me- it is delicious!