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1
Baby Carrots, recipe follows
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2
Place meat in a large mixing bowl and create a well in the center of the meat.
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3
Fill the well with the bread cubes and dampen them with a splash of milk.
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4
Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.
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5
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick.
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6
Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent.
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7
The tent will reflect heat and allow the steam to escape the pan.
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8
Cover the quartered, red-skinned potatoes in water in a medium saucepan.
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9
Bring water to a boil and cook potatoes 10 minutes or until fork tender.
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10
Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out.
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11
Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency.
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12
Season potatoes with salt, to taste.
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13
Remove meat loaf patties to a platter and return pan to heat.
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14
Reduce heat to medium and add butter and onion to your skillet.
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15
Cook the onion 2 minutes and sprinkle pan with flour.
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16
Cook flour 1 minute and whisk in 1 cup beef stock.
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17
Bring broth to a bubble.
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18
If gravy is too thick, thin with additional stock.
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19
Stir in condiments and remove gravy from heat.
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20
Slice meatloaf patties and drizzle with gravy.
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21
Pile smashed potatoes along side and make a well in the center for sour cream or gravy.
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22
Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
