EveryPlate Gravy Lover's Meatballs

Review
     This was by far my least favorite meal of the 3 recipes. I'll even go as far to say I didn't really like it. The gravy was good, the meatballs were fine if very plain, but the mashed potatoes were way too much better and cream and unbalanced richness. I was satisfied with the amount of food, particularly the broccoli but it's way too unbalanced and rich because of the mashed potatoes. I would make this dish again but use a different recipe for everything, and cook the broccoli with another technique.
     The direction, like I found with the previous two meals, are very confusing to follow and very particularly inefficient on this recipe. I have completely rewritten them here to have a logical flow. The recipe was the most off on estimated cook time of any of the recipes. It took me about two times the estimated cook time which is unreasonably inaccurate. I'm sure you can get the cook time down if the instructions were in a more logical order but not down to 35. The left overs kept fairly well on this one too but overall this recipe was two thumbs down.

Estimated cook time: 35 minutes
Actual cook time: 61 minutes

EveryPlate Gravy Lover's Meatballs

Ingredients:
- 5 small Yukon gold potatoes
- 1 small yellow onion
- 3 cloves garlic
- 1 head broccoli
- 8 oz. ground beef
- 1/4 cup Panko bread crumbs
- 1 small cube beef stock
- 1 oz. sour cream
- 3 Tbs. butter
- 1 Tbs. flour
- drizzle of olive oil
- salt and pepper

Instructions:
1. Pre-heat oven to 450F.
2. Dice potatoes into 1/2" cubes. Place in medium pot, cover with 2 inches of water and add a hearty dash of salt. Bring to a boil and cook until tender, about 10 minutes. Save 1 cup of boiling water before draining. Drain and return potatoes to pot.
3. Finely chop onion. Mince 1 clove of garlic, and wrap the other two in aluminum foil. Cut broccoli into florets.
4. In a medium bowl, combine beef, breadcrumbs, minced garlic, 3 Tbs. onion, 1/2 tsp. salt, and lots of cracked black pepper. Mix until just combined.
5. Roll beef mixture into 1" balls. place on one side of baking pan. Put broccoli florets and garlic foil pouch on other side. Drizzle olive oil on broccoli, and sprinkle some salt and pepper. Bake until meatballs are fully cooked, broccoli is starting to brown, and garlic is soft; about 15-20 minutes.
6. Melt 1 Tbs. butter in skillet over medium-high heat.
7. Mash baked garlic cloves. Add to potatoes along with 2 Tbs. butter and sour cream. Mash together to desired consistency, adding some reserved potato for extra silkiness.

Meatloaf Formula

This is one of the first things I learned how to cook post-vegetarianism. It's easy, delicious, and highly flexible.

This recipe scales well to a 1/2 recipe using: 2 lbs. meat, 2 eggs, and half of all other ingredients (including the sauce) & a 1 hour cook time. A full recipe is a quite large, so I recommend starting with a half.

Meatloaf Formula

makes 12 meal-sized servings

Ingredients:

Loaf:
3-4 lbs. ground meat*
0-3 cups vegetables, diced small**
6 cloves garlic, minced
1-2 cups grains***
3 eggs

2 tsp. salt

1 tsp. pepper

2 Tbs. herbs and spices****
8-16 oz. cheese***** (optional for cheese-stuffed)

Sauce:
1/2 cup onion puree (~1 onion)
3/4 cup BBQ sauce
1/4 cup mustard
1/4 cup sweetener (honey, agave, maple syrup)
1/4 cup hot sauce (sriracha, valentina's)
4 Tbs. tomato paste

Pan:

vegetables for bottom of roasting pan******

Instructions:
1. Pre-heat oven to 375F.
2. Combine ground meat, diced vegetables, garlic, grains, eggs, s&p and herbs/spices. Combine well with hands or sturdy wooden spoon.
3. In a 11" x 9" pan (large roasting pan) spread Pan vegetables to cover bottom of pan.
4. Dump meatloaf mix onto counter.
- If stuffing with cheese: flatten into a rectangle shorter than long side of pan, 1" thick. Place cheese filling in the middle, and gently roll up sides of  loaf and pinch seam together. Carefully transfer to pan, flipping so seam side is down.
- If NOT stuffing with cheese: form loaf that is several inches shorter than long side of pan.

5. Make sure the meatloaf is centered in the pan, not touching any of the sides. This will create better texture on the meatloaf and prevent sticking to the pan. Flatten the top to give maximum surface area for the sauce.

6. Combine all sauce ingredients. Pour over loaf, trying to keep sauce from dripping over side of loaf and down onto pan.
7. Cook for 1.5-2 hours, until internal temperature reads 165F. Let rest 10-15 minutes before cutting into after taking out of oven.

* Ground Meat Examples:
- Traditional: 2-3 lbs. ground beef + 1 lb. ground pork
- Premium: 2-3 lbs. ground bison + 1 lb. lardons
- Poultry: 2-3 lbs. ground turkey + 1 lb. bacon

** Loaf Vegetable Examples:

Vegetables need to be diced very fine so they don't compromise the structural integrity of the meatloaf. I recommend using raw veggies but you can use cooked.
- Traditional: 1 onion + 1 green bell pepper
- Summer Garden: 1 cup shredded & squeezed zucchini + 1 cup onion + 1 cup shredded kale

*** Grain Examples:
- Traditional: oats (any) or bread-crumbs
- Alternatives: rice, barley, quinoa

**** Herb & Spice examples:
- Traditional: Italian seasoning
- Indian: garam masala, turmeric, chili powder, toasted cumin and mustard seeds
- French: oregano, rosemary, thyme

***** Cheese examples:

- Cheddar, mozzarella, herbed goat cheese log, brie chopped with cranberries, cream cheese mixed with chopped pecans

****** Pan Vegetables:

You want, at minimum, a thin layer of veg at the bottom to prevent burning and sticking of the meatloaf to the pan. The meatloaf drippings also make the vegetables delicious. You can go heavy here on the veg though if you'd like it to be a built-in side dish. Do not slice or chop your veg too small, as the meatloaf has a long cook time and you may run the risk of burn and over cooked veggies.

- minimum; 2 lbs. onion, cut into big slices/wedges/half moons or large diced

- heavy: 5 lbs. potatoes, large cubed and 2 lbs. onions