I usually just want mashed potatoes with my meatloaf but every once in awhile I like to make a quick and easy meal for a couple of nights by adding the potatoes right into the meat mixture. The potatoes come nice and soft and I love it on white bread as a sandwich for the weekend. Following the recipe, there is gravy left for adding it to your dish on the side.
1 1/2 Pounds of Chop Meat
1 Large Raw potato, cubed small
6 Mushrooms, sliced
1 Medium Onion, sliced
1/2 Cup of Breadcrumbs
1 Tablespoon of milk
Salt & Pepper
Splash of Olive Oil
1 Envelope mix of McCormick Mushroom Gravy Mix (located in the gravy aisle of your store)
Spray a cast iron skillet with Pam. Or use whatever pan you use for your meatloaf. Preheat oven to 375 degrees.
In a small pan, make the envelope of Mushroom gravy according to package directions.
In a small skillet, saute the onions and mushrooms using olive oil until they are all soft and browned.
In a large bowl, add the potato, the meat, the mushrooms and onions, salt & pepper to taste, the breadcrumbs, the egg, the milk and 1/2 of the finished mushroom gravy. Mix well. You want it to be moist but if it is too wet, add a little more breadcrumbs.
Gather the ingredients and lay it down in your prepared meatloaf pan and round it off so it is smooth.
Bake on 375 for ~1 1/2 hours. A half hour before the meat is ready, start brushing some of the leftover gravy on the meatloaf every 10 minutes and put it back in the oven. Serve the reserved gravy on the side.