- prep time 0 min
- total time 0 min
- serves 8
2 cups stale bread, cut into 1/2-inch pieces (500 ml)
2 cups milk, divided (500 ml)
3 tablespoons olive oil, divided (45 ml)
1/2 onion, diced
2 pounds ground chuck (hamburger) (913 grams)
1 tablespoon fresh thyme, stems removed (15 ml)
1 ½ cups cups Italian parsley, stems removed, diced, divided (375 ml)
½ teaspoon salt (2 ml)
¼ teaspoon pepper (1 ml)
¼ teaspoon freshly grated nutmeg (1 ml)
¼ cup ketchup (60 ml)
4 russet potatoes, peeled and cut into 1-inch pieces
¼ pound butter (113.5 grams)
1 cup half and half (250 ml)
1 beet, roasted
1 bunch fresh parsley, stemmed and finely minced
1 cup Indian fennel candies (the kind you get in a bowl as you exit Indian restaurants
1. Place bread in a bowl. Add 2 cups milk and toss with bread. Reserve
2. In a sauté pan over medium high heat, add 2 tablespoons oil and sauté onions for approximately 4 minutes, or until they become translucent. Reserve
3. In a large bowl, use your hands to mix chuck, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup.
4. Set oil-sprayed cupcake liners in a muffin and fill with meatloaf mixture. Smooth tops so that they are flat. Bake for 3/4 hours, or until fully cooked. Reserve.
5. Boil potatoes in a large pot of water until tender to the touch of a fork. Drain water and mash with butter and half and half. Mash until smooth. Divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other. Blend until you have a batch of pink and a batch of green potatoes. Cover and reserve.
6. When meatloaf is done, "ice" half with pink and half with green mashed potatoes. Sprinkle with Indian fennel candies and serve immediately.