Salisbury Meatloaf and Potatoes

Salisbury Meatloaf and Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • pounds Yukon gold or red potatoes, cut into 1-inch chunks

  • Kosher salt

  • pounds meatloaf mix

  • ½

    cup panko breadcrumbs

  • 1

    large egg

  • ½

    onion, grated

  • teaspoons chopped fresh thyme

  • 2

    teaspoons Worcestershire sauce

  • Freshly ground pepper

  • 4

    tablespoons unsalted butter

  • cups baby carrots, halved lengthwise

  • 3

    stalks celery, sliced

  • cups low-sodium chicken broth

  • 3

    tablespoons half-and-half


Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes. Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands. Form into four 1/2-inch-thick oval patties. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes. Reduce the heat to medium. Add the broth, cover and simmer until the patties are cooked through, 5 minutes. Remove the patties and increase the heat to high. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted. Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste. Serve with the patties and vegetables. Photograph by Charles Masters Meatloaf mix is a combination of ground beef, pork and veal; you can also use a mix of 12 ounces ground chuck and 8 ounces ground pork. Recipe courtesy of Food Network Magazine Read more at:


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