What to serve with Meatloaf?
What is your favorite side? Any new ideas? I am feeling very uncreative lately! Any help greatly appreciated!
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So. I ended up making Potatoes au Gratin and the roasted brussel sprouts and shallots. The latter turned out delicious, but oh my, I did NOT enjoy the Potatoes au Gratin... I don't suppose anyone has any reccs on that? I might need to start a new thread.... sigh...
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re: food.fiend
http://thepioneerwoman.com/cooking/20...
gotta try this recipe...i usually add some scallions finely chopped...unreal!
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I am going to throw this put there- will ruin my rep forever- but i LOVE meatloaf sandwiches ( room temp) with ketchup. It is one of the few things I put ketchup on, but I will admit I love it!!
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well what to have with meatloaf.. well i do awsome cooking and thats my job... so when i make meatloaf i have steam viggies, like your orange and greens, maybe with a sauce on the side and make look awsome, make sure the meatloaf is very good not to dark of a brown, i love my very light brown and make it look good or have fruit with it.. make sure your dish is very clean and wonderful looking... brought colours at all times..
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You guys HAVE to try Tyler's Ultimate recipe for Colcannon, the classic Irish potato dish... Actually a gorgeous girl in Ireland named Christabel made it for him in her home...
http://www.foodnetwork.com/food/recip...
I bring it as a covered dish sometimes and it blows everybody's minds...
Letting it sit overnight in the fridge makes it all come together more fully, but it's not necessary......
It reheats magnificently...I substituted Bacos for the ham when I made it for vegetarians and loved it that way...
That's how I make it now...It's so easy to make, and SO worth it...
You can absolutely reduce the butter recommended, but it is a lot of potatoes...
For fun I get Kerrygold Irish butter from Publix.. Good butter...
I'll use some half & half if I reduce the butter...Make it following the recipe the first time...
I did, and fell in love...Get this into your rotation!
With meatloaf, forgetaboutit!
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re: Mild Bill
Thanks for the new recipe from Tyler. I love Colcannon. I've been making "Diane's Colcannon" from allrecipes.com for several years now. The only change I've made to her recipe is to use part of a 16oz. bag of Dole cole slaw mix in place of the cabbage called for. It just saves a bit of time chopping if I'm rushed for time, and I like the color of the grated carrot in the potatoes. Not traditional, I know.
Our son is coming home from college this weekend and since he won't be home for St. Patrick's Day, he asked if there was a chance we could have Corned Beef and Cabbage and Colcannon this weekend. Well, YAY!!
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Not so exciting, but I love meatloaf served with mashed potatoes w/copious amounts of roasted garlic mixed in, and whatever green is in season at the time. If I were making it today, it would be kale or chard or a green salad of winter lettuces.
You can try it with Israeli cous cous also though, my husband and I are obsessed with it at the moment. Chop an onion, carrot and celery stalk + saute until slightly softened in a little olive oil, add ICC + stir to coat and toast the grains, add stock to cover + an inch and let it simmer until done. You may have to drain it, you may not... but it's great with meatloaf!
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This is a great potato match with meatloaf (You can buy a box of cornflake crumbs in your local market, usually along side the bread crumbs or Shake and Bake stuff).
Cornflake Crumb Roasted Potatoes
Peel and cut baking potatoes in chunks about the size of two bites.
Dip potatoes in a bowl of melted butter, then roll potatoes in the crumbs to coat.
Place potato pieces on a lined cookie sheet or baking pan, sprinkle lightly with salt and pepper, and bake for 40 -50 minutes or until soft enough to eat.
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I don’t know or remember how this started, but in my family we serve meatloaf with a baked potato; then take it out of its skin, mash it up with a fork, add butter, generously cover with cream corn and add plenty of salt and pepper. This is served with the bacon, onions and pepper strips that were draped over the meatloaf during the last half hour of cooking. Probably a gazillion calories, but it sure does taste good.
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