Cranberry, Walnut, Fennel Meatloaf with Garlic Mashed, and Buttered Carrots
1 hr or so
About this Recipe
By: Morgana Jane
Funny story… I hate meatloaf. Seriously, can’t stand it! If someone so much as mentions the word I cringe inside at a cellular level… (actually, I come unhinged, but that seems a bit over the top…) And the reason for my unsavory reaction towards meatloaf is that growing up, meatloaf was one of 5 dinners our mother taught us to make (because that was her entire repertoire!): Hamburgers, Spaghetti (packaged sauce which she slaved over for hours!), Roasted Chicken, Weiners & Beans, and Meatloaf (urgh).
However, here I am years later creating and curating recipes for Flaming Janes and the family is always suggesting that I come up with a good meatloaf recipe. To date, I have come up with one, and, in my opinion, it was pretty good for a meatloaf! So – by popular request, I have created another meatloaf recipe. And here is where the story gets really funny!
I create the recipe, make it, sit down for dinner with the fam. Slice myself a wee piece and… Love it. It’s so delicious that I have seconds and fight off the rest of the family for thirds! No one can believe it because I have been meatloaf avoidant for all of their lives!
So, here you are friends – a meatloaf recipe to please the toughest meatloaf critic!
1 lb ground beef
½ lb ground pork
1 small onion, chopped
1 heaping tsp garlic granules
1 tsp fennel seeds
1/3 c walnuts, chopped + 2 tbsp to top the meatloaf
1/3 c dried cranberries + a few more to top the meatloaf
¾ tsp salt
15 crack black pepper
6 carrots, chopped
1 tbsp butter for carrots
5 medium potatoes, peeled and cubed
4 tbsp butter
Splash of cream
1 tsp garlic granules
Salt & pepper to taste
Step by Step Instructions
Set the oven to 350° and use a pastry brush to grease a loaf pan with a bit of olive oil.
Place all meatloaf ingredients into a bowl and use your hands to mix well until all ingredients are evenly incorporated. Turn the mixture into the loaf pan, press a few walnut pieces and cranberries down the center of the loaf, and pop the pan into the oven for 1 hr or so, until cooked through. Cook time will vary depending on the size and depth of the loaf and pan.
When there are about 20 minutes left on the cook time for the meatloaf put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.
When the carrots are tender drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.
When the potatoes are falling apart drain well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!). Cover and keep warm until ready to serve.
When the meat loaf is cooked through remove it from the oven, cover with foil, and let rest 5 minutes, then slice and serve over 4 plates – it’s a big loaf so you will likely have a few slices leftover (yummy – meatloaf sandwiches for lunch!!) Share the carrots and garlic mash beside the meatloaf then sit down and enjoy the delightful twist on an old classic that you have created for dinner!