Meatloaf is the ultimate comfort food. Some will tell you that it doesn’t qualify as the ultimate unless it’s accompanied by mashed potatoes and a tasty sauce. I’d have to agree. Others will argue that a good shepherd’s pie holds the title as the ultimate comfort food. And I have to admit they present a good case. Most recipes can be altered and adjusted to your liking. Meatloaf is another great example of one of those items you can easily tweak. After all, experimentation is part of the fun. Your favorite vegetables, barbeque or steak sauces and spices can be introduced to give your meatloaf a personal touch. Our Cajun meatloaf recipe is one that doesn’t need altered – that is, if you like it spicy. In fact, that recipe has made it to the menu of many restaurants.

CAJUN MEATLOAF

4 lbs ground beef
1 cup peppers
5 eggs
2.5 T garlic
5 cups bread crumbs
2-3 T Worcestershire
5 ounces butter
1 cup evaporated milk
2 cups onions
1 cup ketchup
1 cup celery
2.5 T salt
1-2 tsp white pepper
2.5 T cayenne
1-2 tsp ground cumin
2.5 tsp black pepper
1 tsp nutmeg

Directions:

1. Heat oven to 350 degrees.
2. Cut all vegetables into a very small dice and mince your garlic.
3. Sauté in butter the celery, peppers, onion and garlic in that order until tender but still slightly firm. Let vegetables cool.
4. In a large metal bowl or mixing bowl, combine the meat, vegetables, eggs and spices. Mix well but be careful not to over mix.
5. Next, take all of your liquid ingredients and breadcrumbs and combine before adding to your meat and vegetable mixture. This will help avoid clumps of bread in your loaf.
6. Mix well and let sit for a few moments. Place in loaf pans or form by hand and bake in a pan with sides.
7. Bake until the internal temperature reaches 160 degrees. Let set for 15–20 minutes to serve.

The trend seems to be chunky mashed potatoes. If you are like me, you enjoy smooth, creamy, lump-free mashed potatoes. Feel free to alter and adjust ingredients in your potatoes. Sour cream, cream cheese, a little parmesan or finely shredded cheddar will make your mashed potatoes seem a little more special.

4 lbs Yukon Gold Potatoes (cut into large dice)
4 tablespoons butter
1 cup heavy cream
1 cup half & half
Salt and white pepper to taste

Directions:

1. Place raw potatoes in cold salted water in a pan.
2. Cook on heat until the potatoes are very soft. Completely drain the potatoes from the water when cooked.
3. Run through a food mill or do it the old fashioned way with a potato masher. Work it hard to make sure it is lump free. When you think you are done, mash for another two minutes.
4. Add butter and mash until incorporated. Add salt and pepper and taste.
5. Whip in heated heavy cream and half and half.
6. Once incorporated, taste again and adjust the salt and pepper again.

Hint: To keep your potatoes warm until ready for service, try placing them in your oven on low heat with a thin layer of milk on top so the potatoes do not dry out.

If you don’t have the time and want something quick, try this family favorite!

1/4 cup yellow onion (finely chopped)
1 clove garlic (minced)
1/4 cup olive oil (Extra Virgin)
1/4 cup favorite steak sauce or ketchup
2 each eggs
1/2 lb ground beef (80/20)
1/2 lb ground pork
1/2 lb ground veal
1/3 cup breadcrumbs (plain)
1/4 cup parmigiano-reggiano (finely grated)
1 tsp red pepper flakes
1 tsp salt
1 tsp white pepper

Directions:

1. Sauté Onions and garlic until translucent in olive oil. Allow cooling.
2. In a large bowl, combine all ingredients and mix thoroughly. Be careful to not over mix.
3. Make mini loaf in the shape of mini footballs then flatten.
4. Brown in a sauté pan and finish in the oven. Serve with your favorite brown or mushroom sauce.

A true shepherd’s pie is made from leftovers. Traditionally it is made from leftover lamb (usually the leg of lamb). The meat was minced and added to vegetables and topped with thick mashed potatoes. Most of us have become accustomed to shepherd’s pie using leftover beef or ground beef. This is actually called cottage pie. The bottom line, in this day and age, you basically can get away with calling anything topped with dense mashed potatoes and finished in the oven shepherd’s pie.

1 1/2 lb roast lamb (leftover and chopped) (can substitute beef)
1 each egg (lightly beaten)
1/2 cup breadcrumbs (plain)
3 T butter
1/4 cup onion (finely chopped)
1/8 cup celery (finely chopped)
1/8 cup carrots (finely chopped)
1 tsp garlic
1 cup lamb gravy (can substitute beef)
1 T Worcestershire sauce
1/4 cup evaporated milk
Salt and pepper to taste
2 cups mashed Potatoes
A pinch of paprika
1 T butter
Julienned – carrots, celery, onion, zucchini and yellow squash. (Saute these separate and hold until ready. Make sure your vegetables are not overcooked!)

Directions:

1. Mix the meat, eggs and breadcrumbs thoroughly by hand. Reserve until needed.
2. Sauté the finely chopped vegetables and garlic in butter. Let cool and mix this with the meat mixture. Add seasoning and mix well. Add the gravy, Worcestershire and evaporated milk. Mix again until all ingredients are incorporated.
3. Place mixture in a 13"x9" baking pan. Top with julienned vegetables. Layer the thick mashed potatoes evenly over the meat mixture topped with vegetables. Make sure all of the meat and vegetables are topped with your potatoes.
4. Bake at 450 degrees until the top of the potatoes brown. About 12–15 minutes.