Tex-mex meatloaf with mashed potatoes and roasted broccoli. A wonderful twist on comfort food with ingredients you probably already have on hand. If you are like me, I am trying my best to avoid those last minute dashes to the grocery store and am "shopping" out of my pantry.
Hope you enjoy!
3/4 cup beef broth
2 teaspoons taco seasoning
Large garlic clove
1/2 cup panko bread crumbs
10 ounces ground beef
1/2 pound broccoli, cut into florets
1 large russet potato
1 large egg
2 teaspoons all-purpose flour
salt and pepper, to taste
Preheat the oven to 450 degrees F. Peel the potatoes, then cut into 1 inch cubes. Place them in cold salted water in a medium sauce pan and bring to a boil; reduce to a simmer and cover, cooking until tender, about 10 minutes. Reserve 1/4 cup cooking water, drain the potatoes and return them to the saucepan.
Meanwhile, toss the broccoli with salt, pepper and olive oil and spread onto a rimmed baking sheet in and even layer. Set aside to make meatloaf.
In a large bowl, combine the beef, panko, the egg, 1/2 teaspoon salt, pepper and cayenne to taste. Divide the mixture into two equal portions and shape into ovals. Place onto the same sheet as the broccoli. Bake in the oven for about 12 minutes, until the broccoli is tender and the meatloaf is golden-brown and reaches and internal temp of 165 F.
As this bakes, mince the garlic clove and heat a tablespoon of oil in a small saucepan over medium heat. Add the garlic, taco seasoning, and flour and cook stirring until fragrant, about a minute. Whisk in in beef broth and bring to a boil, reduce and simmer for 5-7 minutes until thick.
Return the saucepan with the potatoes with medium heat. Add reserved potato cooking liquid and 2 tablespoons of butter; mash with a potato masher till smooth. Season with salt and pepper. Serve with meatloaf, broccoli and tex-mex gravy. Enjoy!