This is the meatloaf recipe we grew up eating kicked up a notch. The meatloaf recipe is my mom’s and I spiced it up a bit by adding in Siriacha because, well I like Siriacha on everything. You can always add more Siriacha if you like the heat or omit totally if you don’t like at all. I think the glaze over the meatloaf is the best part and it helps keep the meat moist and flavorful.
As for the potatoes who doesn’t love a good mashed potato? The key to these is the cream cheese and using a hand help blender to mix them. My grandmother made them this way and by using the mixer it gets the potatoes so light and fluffy. This is totally a mans meal, but worth every calorie I assure you.
:: S I R I A C H A G L A Z E D M E A T L O A F ::
– 1-1.5 pounds ground Sirloin
– 1/2 white onion finely diced
– 1/2 green bell pepper finely diced
– 1/2 cup panko bread crumbs
– 1 egg
– 2 tablespoons ketchup
– 1/3 can tomato soup
– Salt and Pepper
For the Sauce:
– 2/3 can tomato soup
-2-3 tablespoons ketchup
-2 -3 tablespoons siriachia
Mix all ingredients together by hand. Do not over mix. Season pretty well with salt and pepper. Mold into loaf shape in baking dish.
Mix together rest of tomato soup, ketchup and siriachia to taste. I taste the sauce as I mix adding in more ketchup or siriacha to get the desired taste I like. Spread this over the meatloaf. We use all the sauce because we like alot of sauce but you can use as little or as much as you want.
Bake at 350 degrees 45mins- 1 hour.
:: C R E A M C H E E S E M A S H E D P O T A T O E S ::
– 4 Russet Baking Potatoes
– 1/2 container of cream cheese
– 4 tablespoons butter
– 4 tablespoons sour cream
Peel and slice potatoes and place in pot of water and bring to boil. Boil about 30 mins or until fork tender. Drain water and add in cream cheese, sour cream, and butter. Using a handheld mixer blend all the ingredients adding milk as needed to desired consistency. Season with lots of salt and pepper.