Meatloaf, Cauliflower Puree and Broccoli

It is no secret that The Nudge loves meatloaf.
For the playoffs and the freezing weather, I picked chopped meat for the main ingredient this week.
That always means 2 things, meatloaf or meatballs.
I opted for meatloaf.
I am obsessed with creamed cauliflower, so it was a natural progression that I would combine the 2 for this week's Sunday meal.

Leftover broccoli from last weeks rosti's made a complete meal with some prepared gravy (I use the Knorrs Basic Brown Gravy mix).

Basic Meatloaf
makes 8 - 1" slices
* 1 1/2 pound 80% ground meat
* 1 egg, beaten
* 1/4 cup ketchup
* 1 tablespoon brown mustard
* 1 teaspoon ground thyme
* salt and pepper
* 2 slices country bread, processed
* 2 teaspoon minced garlic
* 1/4 cup finely chopped onion, soaked in ice water
* 1 tablespoon water

In a large mixing bowl add all the ingredients and mix well, careful not to over work the meat.
Once everything is mixed, stop.

Form a loaf shape in a baking pan or use a aluminum loaf pan as a form and turn over into a baking pan. You need to bake a meatloaf in a large pan so the outside gets browned all over.

Set oven to 375F and bake 1 hour 15 minutes. You will smell it and it will be golden brown and delicious.

Caramelized Cauliflower Puree
makes 2 cups
* 2 tablespoons unsalted butter
* 1/2 pound cauliflower, sliced 1/2-inch thick
* 3/4 cup heavy cream
* Sea salt and freshly ground black pepper
Roast chopped up cauliflower for 45 minutes at 350F.
In saute pan add cauliflower, cream, butter and salt & pepper. Simmer until cream is thick. Process till smooth, adjust seasonings and serve.

The Nudge took a lunch and the remainder will be chopped into 1/2" cubes for the Meat Chowder on Thursday. Save the broccoli, cauliflower puree and the gravy, also for the chowder.