Barbecue Basil Meatloaf With Mashed Potato Top Recipe

Ingredients for Barbecue Basil Meatloaf With Mashed Potato Top

• Yukon Gold Potatoes
• Oil
• Onion
• 1/2 cup sour cream
• 2 tablespoons olive oil (plus 1 tablespoon for onions)
• 4 cloves garlic, minced
• Dried Basil Leaves
• 1 teaspoon salt (plus additional to taste)
• Lean Ground Beef
• 1 large egg
• 1/2 cup barbecue sauce (plus 2 tablespoons for topping)
• Seasoned Bread Crumbs
• Green Onion
• 1/2 teaspoon black pepper
• Fresh Parmesan Cheese

How to Make Barbecue Basil Meatloaf With Mashed Potato Top

1. Preheat oven to 375°F (190°C).
2. Spray an 8x4 inch loaf pan with cooking spray.
3. Prepare Mashed Potatoes: Peel and chop 2 lbs russet potatoes. Cover with cold water in a medium saucepan.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
5. Drain potatoes well. Return to the saucepan and mash until smooth.
6. In a nonstick skillet sprayed with cooking spray, heat 1 tablespoon olive oil over medium heat.
7. Add 1 medium onion, chopped, and cook for 8-10 minutes, or until softened and lightly browned.
8. Stir cooked onions into mashed potatoes along with 1/2 cup sour cream, 1 tablespoon olive oil, 2 cloves garlic (minced), 1/4 cup chopped fresh basil, and 1 teaspoon salt. Mix until well combined.
9. Prepare Meatloaf: In a large bowl, combine 2 lbs ground beef, 1 large egg, 1/2 cup barbecue sauce, 1/2 cup breadcrumbs, 1/4 cup chopped green onions, 2 cloves garlic (minced), 1/4 cup chopped fresh basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
10. Gently mix until just combined. Do not overmix.
11. Pat the meatloaf mixture into the prepared loaf pan.
12. Bake for 30 minutes.
13. Remove from oven and spread the mashed potato mixture evenly over the top of the meatloaf.
14. Sprinkle with 1/4 cup grated Parmesan cheese and drizzle with an additional 2 tablespoons of barbecue sauce.
15. Bake for another 15 minutes, or until the meatloaf is cooked through and the topping is golden brown.
16. Let rest for 10 minutes before slicing and serving.