A new spin on meat and potatoes

  • By Julie Rothman The Baltimore Sun
  • Thursday, October 31, 2013 10:13pm
  • Life

A reader was looking for a recipe she had clipped years ago from a magazine, and has since lost, for an unusual meatloaf.

She said this meatloaf mixture was rolled out flat; mashed potatoes and chopped celery leaves were spread over the mixture and then it was rolled up jellyroll-style.

It was then baked and when cooled slightly it could be sliced and the slices resembled pinwheels.

I located a recipe on a food blog called DiaryofaCraftyCook.com that sounded very similar to what Blair had described.

This blogger said she has been making a version of this meatloaf with a pinwheel potato center since she was a kid. Over the years, she has adapted the recipe, and she loves that “it’s just meat and potatoes — simple enough for a regular weeknight, yet elegant enough for a dinner party.”

Her recipe did not include the celery leaves, so when I tested it, I simply sprinkled some on top of the mashed potatoes before rolling. The celery leaves added a little extra flavor and a nice pop of green when the roll was sliced.

This recipe is a fun twist on the standard meatloaf and mashed potato meal. And unlike traditional meatloaves, this one is pleasing to the eye as well as the stomach.

Meatloaf pinwheel

  • 4 medium potatoes
  • 2 tablespoons mayonnaise or butter
  • 2 pounds ground beef
  • 3/4 cup breadcrumbs
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1/2 cup seltzer
  • 2 eggs
  • 1/4 cup chopped celery leaves (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon spicy mustard

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside.

Prepare potato filling: Peel and cube potatoes. Place into a medium pot and cover with water. Cook over medium-high heat for about 20 minutes, until potatoes are soft. Drain liquid, add mayonnaise or butter, and mash potatoes until smooth. Set aside to cool.

Prepare meat layer: In a large mixing bowl, thoroughly combine ground beef, breadcrumbs, onion powder, garlic powder, seltzer, eggs, salt, and black pepper. Mix it by hand to really distribute the flavors evenly.

Assemble the loaf: On a large piece of parchment paper spread the meat layer into a rectangle (approximately 14 inches by 8 inches) making it nice and thin, about 1/4- to 1/2-inch thick. Then spread the cooled potatoes over the meat layer (sprinkle the chopped celery leaves evenly over the potato layer, if using), making sure to leave about 2 inches of the meat empty of potatoes and leaves. This will allow the seam to “stick” shut during baking.

Starting from the end with potatoes and roll up the loaf in jellyroll fashion. (The loaf should be rolled in the length — meaning you will end up with a short, fat loaf as opposed to a long skinny loaf.)

Carefully place the loaf seam-side down in the prepared baking pan. Bake uncovered at 350 degrees for 1 hour.

Meanwhile, in a small bowl combine ketchup, brown sugar, and spicy mustard. Remove meatloaf from oven, brush sauce over the top, and return to the oven for another 30 minutes. Use remaining sauce for garnish.

Makes 8 servings.

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