Monster Meatloaf

Name: Monster Meatloaf
Cook time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 1200 ml water for boiling potatoes; 450 g russet potatoes peeled and cut into 3 cm chunks; 4 g kosher salt divided; 680 g ground beef 80/20 blend; 60 g plain breadcrumbs; 60 ml milk; 1 large egg lightly beaten; 75 g yellow onion finely minced; 2 cloves garlic minced; 15 ml Worcestershire sauce; 4 g kosher salt divided; 2 g black pepper ground; 2 g smoked paprika; 60 g ketchup divided; 10 ml olive oil divided; 250 g broccoli florets; 200 g carrots cut into 2 cm pieces; 10 ml olive oil divided; 30 g butter; 30 ml heavy cream; 30 g ketchup divided

An American-style beef meatloaf formed into a Halloween monster and baked on a sheet pan. The loaf is glazed with ketchup, crowned with mashed potato hair, and served with roasted broccoli and carrots to make a complete dinner.

By Julienne

Cook time: 50 minutes

Servings: 4

Ingredients

1200 ml water for boiling potatoes
450 g russet potatoes peeled and cut into 3 cm chunks
4 g kosher salt divided
680 g ground beef 80/20 blend
60 g plain breadcrumbs
60 ml milk
1 large egg lightly beaten
75 g yellow onion finely minced
2 cloves garlic minced
15 ml Worcestershire sauce
4 g kosher salt divided
2 g black pepper ground
2 g smoked paprika
60 g ketchup divided
10 ml olive oil divided
250 g broccoli florets
200 g carrots cut into 2 cm pieces
10 ml olive oil divided
30 g butter
30 ml heavy cream
30 g ketchup divided

Instructions

Heat the oven to 200°C. Line a rimmed baking sheet with parchment paper. If your sheet is smaller than about 33 x 46 cm, keep the meatloaf mound compact so it bakes evenly. Oven fully preheated and pan lined.
Put the potatoes in a small saucepan with 1200 ml water and 4 g of the salt. Bring to a boil, then simmer until the potatoes are very tender, about 12 to 15 minutes. Potato pieces pierce easily with a fork.
While the potatoes cook, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, black pepper, smoked paprika, and the remaining 4 g salt in a large bowl. Mix just until combined so the loaf stays tender. Mixture looks evenly distributed but not overworked.
Shape the beef mixture into a monster-like mound on the prepared sheet, about 22 cm long and 16 cm wide. Use your hands to make a rough face shape with a slightly raised brow and jaw if desired. Loaf holds together on the tray.
Stir 60 g ketchup with 10 ml olive oil, then brush or spoon it over the top and sides of the loaf. Bake for 30 minutes. Glaze looks set and the edges are browned.
During the last 15 minutes of baking, toss the broccoli and carrots with the remaining 10 ml olive oil and spread them on a second tray. Roast until browned at the edges and tender-crisp, about 15 minutes. Vegetables are browned at the edges and tender-crisp.
Drain the potatoes and return them to the warm saucepan. Mash with the butter, heavy cream, and the remaining 30 g ketchup until smooth enough to pipe or spoon. Taste and adjust with a pinch more salt only if needed from the already measured total. Spoon or pipe the mash into loose strands on top of the meatloaf to make monster hair. Mashed potatoes are smooth and hold soft peaks.
Bake the meatloaf until the center reaches 71°C, about 8 to 10 minutes longer after the first bake. Let it rest 10 minutes before slicing. Serve the meatloaf with the roasted broccoli and carrots around it. Thermometer reads 71°C in the center and the loaf slices cleanly after resting.