Ingredients: |
Ingredients: 4 Yukon gold potatoes, peeled and diced
1 bunch fresh cilantro
2 shallots, finely chopped
1 lb. broccoli, cut into florets
1 1/4 lb. ground beef
1/4 cup panko bread crumbs
2 large eggs
2 tablespoons taco seasoning
2 tablespoons beef broth concentrate
1.5 ounces cheddar, cut/sliced into 4 pieces (to be stuffed in mini loaves)
2 tablespoons all purpose flour
2 tablespoons butter
Olive oil
Kosher salt & pepper
|
Directions: |
Directions:1. Bring potatoes to boil, covered by 1 inch of salted water, over high heat. Once boiling, reduce heat to medium and simmer, uncovered, until tender. Drain potatoes, reserving 2/3 cup potato water. Return to saucepan and cover to keep warm.
2. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole.
3. In a medium bowl, combine ground beef, cilantro stems, panko, eggs, half the shallots, 1/2 tsp salt and a few grinds of pepper.
4. Form beef mixture into 4 equal-size ovals. Make an indentation in the middle of each and fill with piece of cheese. Press meat over cheese to make the 4 loaves.
5. On a rimmed baking sheet, toss broccoli with 1 T oil and a pinch each of salt and pepper. Place meatloaves on the baking sheet with the broccoli. Bake on upper rack until the meatloaves are cooked through and broccoli is browned, about 15 minutes.
6. To make gravy: heat 1 T oil in a small skillet over medium heat. Add remaining shallots; cook, stirring, until lightly browned, 2-3 minutes. Stir in taco seasoning and flour and cook, about 1 minute. Slowly whisk in beef broth concentrate and 3/4 cup water. Bring to a simmer and cook, stirring, until slightly thickened and reduced to 1/2 cup, about 5 minutes.
7. Heat saucepan with potatoes to medium. Add butter and reserved potato water. Using a potato masher or fork, mash until creamy and well combined. Season to taste with salt and pepper.
8. Serve alongside potatoes. Top with enchilada gravy and garnish with cilantro. |
This recipe for Juicy Lucy Meatloaf is from