• 1 1/2 lbs hamburger
• 2/3 cup dry breadcrumbs
• 1 cup tomato juice
• 2 eggs (beat)
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup onion (chopped)
• 3 table spoons brown sugar
• 1/4 cup ketchup
• 1 tea spoon dry mustard
1.Mix hamburger, bread and juice together until well blended.
2.Add eggs, pepper, salt and onion and mix together until well blended.
3.Cook in loaf pan for 1 hour at 350°.
4.Mix together brown sugar, ketchup and dry mustard.
5.Place on top of meatloaf after 1 hour and cook for another 30 minutes.
Buttery Potato Puree
• 1 pound small, starchy (unpeeled) potatoes, such as Yukon Gold fingerlings
• 1/3 cup whole milk
• 8 to 24 tablespoons cold unsalted butter, cut into small dice
Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces.
Bring 1 quart of water to a boil over high heat; add a tablespoon of salt.
Add the potatoes; once the water returns to a boil, cook them for 15 to 20 minutes, until tender and soft. (Check for doneness with a fork.)
Drain the potatoes in a colander, allowing them to sit for a few minutes. While the potatoes are still hot, press them through a fine-mesh potato ricer into a large saucepan. If you don't have a ricer, you can press the potatoes through a metal sieve using the back of a spoon. Discard any skin that will gather in the ricer or the sieve. Process the potatoes two or three more times through the ricer or sieve; this will ensure a fine texture and is the best way to puree the potatoes without their becoming gluey. It will be significantly easier the second and third time.
Bring the milk to a boil in a medium saucepan over medium-high heat.
Place the saucepan with the pureed potatoes over low heat. Once it has heated up, use a large whisk to stir in the milk, using slow movements. Whisk in the butter to taste a little at a time, making sure it is completely incorporated before the next addition.
For an even finer, lighter texture, pass the potato puree through a metal sieve or a ricer just before serving.