Meatloaf Au Gratin
Elevate classic comfort food with this indulgent Meatloaf Au Gratin—a savory showstopper that combines a tender, flavor-packed meatloaf with a luscious, cheesy potato topping. Made with a robust blend of ground beef and pork, this dish is seasoned to perfection with garlic, onions, Worcestershire sauce, and a hint of ketchup for a touch of tang. The pièce de résistance? A golden, bubbly au gratin crown of thinly sliced russet potatoes layered with a rich cream sauce, melted cheddar, and Parmesan cheese. Perfect for family dinners or special gatherings, this hearty meal is both comforting and impressive, satisfying everyone at the table. Serve it with a crisp side salad or roasted vegetables for a complete and unforgettable dinner experience.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 cup Bread crumbs
- 0.25 cup Milk
- 1 large Egg
- 1 tbsp Worcestershire sauce
- 2 tbsp Ketchup
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 medium Russet potatoes, peeled and thinly sliced
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.25 cup Parmesan cheese, grated
- 1 tbsp Butter
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan.
In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, bread crumbs, milk, egg, Worcestershire sauce, ketchup, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
Transfer the meat mixture into the prepared loaf pan and press it down gently to create an even surface.
Bake the meatloaf in the preheated oven for 40 minutes.
While the meatloaf is baking, prepare the au gratin topping. In a small saucepan over medium heat, melt the butter. Add the heavy cream and heat until just warm (do not bring it to a boil).
Arrange the thinly sliced potatoes in a single layer on top of the partially baked meatloaf, slightly overlapping them.
Pour the warm cream mixture over the potatoes, ensuring they are evenly coated.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the potatoes to form the au gratin topping.
Return the loaf pan to the oven and continue baking for an additional 20 minutes, or until the cheese is golden and bubbly and the potatoes are tender.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Optional: Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Meatloaf Au Gratin!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
