A Mid-Week Family Supper

Growing up there were certain things we could count on at suppertime. More often than not, Sunday Supper was either fried or oven roasted chicken. Sundays were rarely a day spent with just the American definition of immediate family. I grew up in a house that didn’t know the meaning of the word.

To me, immediate family meant Mom, Dad, my two younger sisters and our brother. Immediate family included my Tita Pilar (Mom’s sister) and her son. After all, they lived with us for a while. It also meant another of Mom’s many sisters, her husband, and their five children who all lived nearby. Let’s not forget the Filipino Family that lived at the end of the block. And anyone else who stopped by. Among the Filipino community, “blood” relatives in the literal sense was unheard of as everyone is regarded as family. On any given Sunday following Mass it was a safe bet you’d find fifteen to twenty people sitting down to Family Supper. Chickens were cheap and my parents had a lot of mouths to feed. Back then we grew our own vegetables, including green beans, corn and even potatoes that were then canned for the winter. It was such a full life.

Mid-week supper was a bit different, even back then. Most of the time it was just the six or eight of us at the table. On those days, dinner was simple. Meatloaf was a mid-week favorite. With any luck, there’d be a slice or two of meatloaf left that Dad could make a sandwich from. Sometimes, if we were really, really lucky, there were two slices. On those days I got to play hooky from school. Dad and I would sit on the banks of the river fishing and eating Meatloaf Sandwiches. Such magical times indeed.

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Hubby is a real meat and potatoes Mid-western kind of guy. While we might go out to celebrate his birthday, no matter what else is going on, I’ll make him a Meatloaf and AuGratin Potato Birthday Supper either on his actual birthday or within a day. It’s our tradition, my way of letting him know he has always been and will forever be the love of my life. While I stick with his favorite meatloaf recipe on those special days, it doesn’t mean we can’t try to change things up every now and again, especially mid-week. This is sort of a meatloaf-cottage-pie take on a family favorite. Enjoy! And for the record, Hubby thought it was great, wants me to make it again some time.

Mashed Potato Meatloaf Muffins
Meatloaf
1 medium White Onion
2 Garlic Cloves
1 tablespoon Olive Oil
1 lb Ground Beef
1/2 cup Breadcrumbs
1 cup Ketchup, divided
1 tablespoon Worcestershire Sauce
1 large Egg
Salt to taste
Black Pepper to taste
1/2 lb Jimmy Dean or other Breakfast Sausage

Heat the oven to 350-degrees. Spray a 12-cup muffin tin with cooking spray, set aside.

Note: If you have paper stand alone muffin cups, those work much better. Poke some holes in the bottome of the cups to allow excess grease to drain away. Place cups on a wire rack in a rimmed baking sheet to catch the drippings. Much better than a muffin tin. Serve in the paper cups, then cut the wrapping away from the Meatloaf Muffins.

Peel and finely dice the onion. Peel and mince garlic. Set aside.

In a skillet over medium heat, warm the olive oil. Add diced onions, sauté for 5 minutes or until softened and translucent. Add garlic, sauté for about 30 seconds longer or until aromatic.

Place the ground beef in a mixing bowl. Add sautéed onions and garlic, breadcrumbs, half a cup ketchup, Worcestershire Sauce and egg. Season with salt and pepper. Top with breakfast sausage. Mix well to combine.

Divide the meat mixture equally among the muffin cups. Top each meatloaf muffin with remaining ketchup.

Place muffin pan in the heated oven and bake for 25 minutes or until cooked through. While the meatloaf muffins bake, make the mashed potatoes.

Mashed Potatoes
6 Russet Potatoes
Salt to taste
1/4 cup Milk
4 tablespoons Butter
Black Pepper to taste
Chives or Green Onions for garnish

Peel and dice potatoes. Place in a pot, cover with about an inch of water. Lightly salt the potatoes.

Bring to a boil, lower heat to medium and continue to boil for 15 minutes, until potatoes are tender. Drain well, return to the pot to dry over low heat.

With the pan over low heat, mashed potatoes, adding milk and butter as the potatoes are mashed. Season with salt and pepper. Once mashed, whip with a hand-held mixer to create smooth, lump free potatoes.

When the meatloaf muffins are ready to serve, arrange on a baking sheet. Mound or pipe mashed potatoes on top of the muffins (think cupcake). Place in the oven under the broiler for just a few minutes.

Snip chives or green onions as a garnish. Serve with a side of steamed green beans for a family-friendly supper.

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I keep your precepts and your decrees,
for all my ways are before you.