How to Make Catskills Diner-style Meatloaf

Immerse yourself in the nostalgic charm of Catskills dining with this classic diner-style meatloaf recipe, reminiscent of the beloved dishes served at iconic roadside diners like the Roscoe and Phoenicia. Steeped in tradition and comfort, this hearty meatloaf paired with creamy mashed potatoes embodies the essence of Catskills hospitality, perfect for comforting your soul and satisfying your appetite. Plus, with leftover meatloaf, you can create mouthwatering sandwiches for days to come, extending the joy of this Catskills culinary experience.

Prep time: 20 minutes | Cooking time: 55 minutes | Total time: 1 hour 15 minutes

Ingredients:
For Meatloaf:

• 1 pound 80% lean ground beef
• 1 cup dried breadcrumbs
• 1/2 cup diced yellow onion
• 1/2 cup milk
• 1 large egg, beaten
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

For Topping Sauce:

• 1/4 cup ketchup
• 2 tablespoons packed light brown sugar
• 1 tablespoon red wine vinegar (substitute with white wine vinegar if needed)

For Mashed Potatoes:

• 5 pounds red potatoes, diced
• 1/2 cube salted butter
• 5 ounces Boursin Garlic & Herb Gourmet Cheese
• 2/3 cup heavy cream (or half-and-half/whole milk)
• 1 1/2 teaspoons sea salt
• 1 teaspoon freshly chopped garlic
• 1/4 cup finely chopped chives
• Ground pepper

Instructions:

Meatloaf:

1. Preheat the oven to 350°F.
2. In a large bowl, combine ground beef, breadcrumbs, diced onion, milk, beaten egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Mix well.
3. Transfer the meat mixture into a loaf pan, patting it down into an even layer.
4. In a small bowl, mix together ketchup, brown sugar, and vinegar to make the topping sauce.
5. Pour the topping sauce over the meatloaf, spreading it evenly.
6. Bake uncovered for 55 minutes.

Mashed Potatoes:

1. Scrub the potatoes and cut them into ½-inch dice.
2. Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain.
3. In a large mixing bowl or stand mixer, combine the boiled potatoes, butter, Boursin cheese, heavy cream, salt, garlic, and pepper. Beat until creamy.
4. Stir in chopped chives.
5. Cover with foil to keep warm until serving.

Serving:

• Allow the meatloaf to rest for 8-10 minutes before serving to prevent it from falling apart.

Chef’s Notes:

• For make-ahead preparation, refrigerate the assembled dish and reheat before serving.
• Experiment with different cheese variations in the mashed potatoes for a unique flavor twist.