October is the third annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2009."
Okay, for round two, let's try converting meatloaf and mashed potatoes into Shepherd's pie; both of which could likely be classified as classic comfort foods.
You can basically take any meatloaf recipe you currently make and deconstruct it into a second day meal of Shepherd's pie. For my meatloaf, I do the following, which is a variation of a recipe I found on allrecipes.com.
The Better Homes and Gardens Cookbook also has a pretty decent meatloaf. I think the key is that you should use a combination of both pork and ground beef instead of just using beef. And if you don't want to use the meatloaf for sandwiches (which you can top with a very simple gravy made with beef stock and flour or cornstarch), Shepherd's pie is a great alternative.
Meal 1: Meatloaf and mashed potatoes
1/2 cup packed brown sugar
1/2 cup ketchup
3/4 pound lean ground beef
3/4 pound ground pork (or two Italian sausages with the casings removed)
3/4 cup milk
1/4 tsp. ground black pepper
1 small yellow onion, diced
1/4 tsp. ground ginger
1/2 package of finely crushed saltine cracker crumbs mixed with a handful of grated parmesan cheese
Pre-heat oven to 350 degrees. In a 5x9, ungreased bread pan (or spread over a 12-muffin tin if you want to make individual servings) press the brown sugar into the bottom of the pan and then layer with ketchup.
Put a half pack of saltine crackers and a handful of grated Parmesan into a gallon size Ziploc bag and use a rolling pin to crush the crackers into small crumbs.
Lightly beat the eggs in a small bowl. Then, in a large mixing bowl, combine all ingredients and mi…Read more...