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Copyright 2014, All Rights Reserved, Village Butcher Shoppe, Inc.    Designed by Decker Technology, Michigan Division

Village Butcher Meatloaf

There is nothing better then a warm plate of Meatloaf, Mashed Potato's and Peas on a cold winter night. Many people like to mix them but most prefer to enjoy the taste each component separately.  

Leftover are equally as good between two pieces of bread with your favorite condiment or open face smothered in gravy.  At the Village Butcher Shoppe we take some of the prep work out of making meatloaf by mixing our own recipe so all you need to do is form and bake.

Ingredients

Cooking Steps

<< Sausage/Ground Meat Recipes

1. Form the meatloaf mix into a loaf shape and place in a lightly grease casserole pan.  Smear the top of the loaf with the Ketchup, BBQ or Salsa to help seal in the moisture while baking.
2. Preheat the oven to 350°F and adjust racks so the oven safe pan is in the center.
3. Place the load into the oven covered with  foil and cook for approximately 1  to 1 ½ hours until the internal temperature is about 150°F.  Half way through the cooking, remove the foil to allow the top to brown.  Remove from the oven and let rest on the stove for 10 minutes.  Do not cook too long so as not to dry out the meat.
4. Near the midway point, prepare the mashed potato's using your favorite recipe. We like to boil redskins potato's and smash them adding fresh garlic and butter as needed.
5. Prepare the vegetables per the package directions while the meatloaf is resting on the stove.
6. When everything is ready, slice the meatloaf and serve with the potato’s and vegetable. Optionally you can included a salad or cut up vegetables.  Enjoy!