Preheat the oven to 375 degrees F.
In a large bowl, combine ground beef, garlic, onion, eggs, ketchup, milk, Worcestershire sauce, bread, salt, and pepper. NOTE: If meat mixture is too moist, add additional bread crumbs. In a large 3-quart baking dish, pat down the prepared meat mixture until the bottom is evenly covered.
Bake meatloaf in oven for 35 to 40 minutes or until meatloaf reaches an internal temperature of 160 degrees F. (do not overcook or it will be dry). Remove baked meatloaf from oven and drain off any fat and discard.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Prepare Broccoli Cheese Mashed Potatoes:
Start mashed potato preparation while meatloaf is baking (see recipe below).
Shepherd’s Pie Preparation:
Using a large spatula, gently spread the prepared Broccoli Cheese Mashed Potato mixture over the baked hot meatloaf until completely covered.
Return to oven and bake for an additional 15 minutes. Remove from oven, garnish the top with the reserved 1/3 cup shredded cheese and sprinkle with green onions and serve.
Makes 6 to 8 servings.
Broccoli Cheese Mashed Potato Recipe:
Start mashed potato preparation while meatloaf is baking.
2 pounds Russet or Yukon gold baking potatoes, washed, peeled, and cut into uniform 2-inch chunks*
1/2 teaspoon salt
1 large head of broccoli (5 cups chopped florets)
6 tablespoons of butter
2/3 cup milk, half and half, or cream
1 1/3 cup shredded cheddar cheese**
Salt and Pepper to taste
1/4 cup finely-chopped green onions
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
** Can substitute shredded cheese of choice
In a large pot, add prepared potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
Add broccoli florets to pot of boiling potatoes in the last 5 minutes of cooking.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat milk in a saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.
When the potatoes and broccoli are cooked, remove from heat and immediately drain potato mixture thoroughly in a colander. Return to saucepan to dry.
Mash potatoes and broccoli with a potato masher or potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Add shredded cheese (reserving 1/3 cup of cheese) and stir into potato mixture until melted in. Salt and pepper to taste.