Shepard’s Pie Meatloaf
Shepard’s Pie Meatloaf is the answer to what you make when your taste buds can’t decide between Shepard’s Pie and meatloaf? Combine two great dishes and make an AWESOME dish! It’s a great combination of hamburger and sausage combined with breadcrumbs, onions, garlic, eggs, V-8 vegetable juice, wine, herbs and spices and rolled out like a jelly roll. Add leftover mashed potatoes, corn, and cheese and roll it up to make a meal that everyone will talk about for a long time. *Note in the video I made a double batch, it fed 7 hungry mouths… guess what? I finished the small piece that was leftover for lunch the next day and thought about making it again for dinner! ♥♥♥
Prep Time: 20-30 minutes. Cooking Time: 1-hour for an internal temp of 170 degrees. Servings: 4 healthy servings.
- 1 lb. of 80/20 sirloin hamburger.
- 1 lb. of ground Italian sausage.
- 1 Tablespoon of crushed fennel seeds (a mortar & pestle).
- 1 small-medium onion, chopped.
- 3 garlic cloves, minced.
- 1 1/4 cups fresh breadcrumbs.
- 1/3 cup of fresh parsley, chopped.
- 1/2 teaspoon of Salt.
- 1/4 teaspoon of pepper.
- 2 large fresh eggs, well beaten.
- 1/4 cup of V-8 juice.
- 1/4 cup dry white Wine.
- Fresh Basil, a large bunch chopped.
- 12 oz. Mozzarella cheese, shredded.
- 10 oz. canned corn
- Use leftover mashed potatoes, otherwise continue below *.
- *8 small-medium Russet potatoes, peeled and cut into quarters.
- *1/2 cup of milk.
- *4 Tablespoons butter.
Preheat oven to 375 degrees.
- If you don’t have leftover mashed potatoes, let’s make some mashed potatoes.
- * Using a medium-size pan, add cut potatoes and cover with water.
- * Bring to boil and cook until potatoes are fork-tender.
- * Remove from heat, drain all the water and add butter, milk, salt, and pepper to taste.
- * Mash the potatoes until very creamy. You want the mashed potatoes easily spreadable with no lumps. set aside to cool.
- Using a large bowl, combine the hamburger and sausage.
- Add breadcrumbs, fennel, garlic, salt, pepper and combine.
- Add onions, parsley, basil, eggs, V-8 and wine and combine.
- Using parchment paper or a silicone sheet, place meatloaf mixture in the middle.
- Using a rolling pin sprayed with PAM, roll out the mixture into a 12″ wide rectangle with a thickness of 3/4″.
- Using a spatula, spread the mashed potatoes to a thickness of 1/2″ leaving 1 1/2″ from the side.
- Spread corn over the mashed potatoes
- Spread Mozzarella cheese over corn and mashed potatoes.
- Gently roll the parchment paper or silicone mat to cause the mixture to roll into a jellyroll shape.
- Carefully place the meatloaf into a 9″ x 12″ glass oven dish.
- Cook to an internal temperature of 170 degrees since there is pork in this meatloaf.
- Remove and let stand for 10-15 minutes before cutting.
- Garnish with fresh basil and serve with sliced heirloom tomatoes. Bon Appétit!!!