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This recipe is a review of the pepper jack-stuffed meatloaves. This comes with sautéed veggies, which are peppers and onions. The loaves are stuffed with pepper jack cheese and has a glaze of ketchup. The recipe includes directions to make crispy potatoes.
I actually already cooked another recipe from my box this week that was a pesto chicken sandwich with roasted potatoes as well, which is delicious. I did not do a cook-along with that particular recipe, but here’s a picture of the final result. It definitely was absolutely delicious, I’ll definitely be getting that one again, and I’ll also review it the next time I get that one.
But because I had two boxes in the same week that both came with potatoes, I decided instead for this recipe to cut them up and boil them into the mashed potatoes. I peeled them, washed them, and then put them in my 3-quart stainless steel pot, and then kind of followed my own mashed potato instructions.
Once the potatoes were done boiling and they were nice and tender, I poured off most of the water except for just a tiny bit, mashed it up with my potato masher and added a generous amount of Kerrygold Irish butter, which is my favorite. I then added in the fry seasoning that was supposed to come on the crispy potatoes for some flavor.
For my mashed potatoes, instead of putting in milk or cream—since I am lactose intolerant (I can handle the butter but I can’t add all the extra milk)—I actually put in some generous scoops of mayonnaise. I mentioned this in a previous review that I like to tweak the recipes, and mayonnaise mashed potatoes is one of my favorite hacks. It’s something that I kind of came up with—I’m sure there’s other people who’ve done it before me—but most of my family makes mashed potatoes in the usual milk-butter situation. I really love the flavor of mayonnaise, I eat mayonnaise a lot, so if you don’t like mayonnaise I wouldn’t recommend doing this since you can still taste the mayonnaise. But it makes the mashed potatoes nice and creamy and delicious, they’re not too runny, and it almost gives you a little bit of the flavor of like a potato salad since you use mayonnaise in potato salad. But I thought since I already did crispy potatoes for my other recipe this week, doing the mashed potatoes with the meatloaf I thought was going to be a great idea. Turns out that was a great choice!
You also have to cut up the peppers and onions to cook in a pan with some olive oil, salt, and pepper. Since these are cut into strips for this meal, I just used my Cuisinart knives instead of my veggie chopper.
The meatloaf I like to mix in a bowl. I use my stainless steel IKEA mixing bowl since these are my favorite mixing bowls. They are really easy to use and clean up beautifully even in the dishwasher. They tell you to soak the bread in the water per the instructions, add in the beef, salt, pepper, and most of the fry seasoning as well. You shaped them into small loaves and then stuffed them with half the pepper jack cheese and then put them in the oven.
I like to bake in my Le Creuset square ceramic baking dish, it’s one of my favorite things. I also have a small version of it as well. The instructions call for you to use a metal pan. I just like to bake in ceramic, it’s just easier, I think it tastes good, and I think it makes it a little less messy since it kind of keeps everything in there together. You have to brush them after you put the cheese in with some ketchup glaze. I chose not to make the glaze cuz I really didn’t feel the need to add more sugar to my ketchup, so I just brushed it with my silicone basting brushes with the ketchup and then popped it in the oven.
After the meatloaf comes out, you are supposed to add the rest of the cheese back on top of the meatloaf after it’s baked for about 15 minutes or so. It probably had to bake a little bit longer in my ceramic than you would in metal, but you just have to make sure that the entire internal temperature of the meat for this recipe reaches 160°. So after you sprinkle the remaining cheese on the top, then I put it back in the oven for another 3 to 5 minutes or so, or basically until the thermometer came out to 160°.
Delicious meatloaf and mashed potatoes! You could do the crispy baked potatoes that you bake in the oven, those always turn out really well. I toss them in the bowl with olive oil and the seasonings and then also put them on a baking sheet with parchment paper so they don’t stick. And then when I reheat those, if I’m eating the rest of them the next day, I put them in the air fryer at 400°F for, I don’t know, maybe 4 minutes, just enough to reheat them and keep them from getting soggy.
Overall, a great recipe, and I am looking forward to eating the leftovers tomorrow. Again, another example of how I like to take the recipe that comes from EveryPlate, and sometimes I’ll follow the instructions to a T, but sometimes I can use the ingredients and I’m going to do my own thing.
So absolutely loved this one, big thumbs up. Who doesn’t love meatloaf and mashed potatoes? I also decided to pair this recipe with a little wine spritzer I made from half a mini bottle of pink Moscato from Sutter Home and some strawberry lemonade Polar sparkling seltzer.
Bon appétit!
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