Hells Kitchen Meatloaf With Sweet Potato PurÉe Recipes

SWEET POTATO PUREE

Steps:

• Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
• Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

MEATLOAF WITH SWEET POTATOES

Steps:

• Mix ground beef, salt, egg, 1/2 cup cracker crumbs, onion, green pepper and tomato sauce. Shape into loaf and place in oblong baking dish.
• Bake 30 minutes in 350 degrees oven.
• Drain sweet potatoes and pour molasses over them.
• Roll each potato in crushed cracker crumbs.
• Arrange around meat loaf and place bacon on top of loaf.
• Return to oven and bake additional 20 to 30 minutes.

HELL’S KITCHEN MEATLOAF WITH SWEET-POTATO PURÉE

Steps:

• For the Meatloaf: Preheat the oven to 350°F. Line a baking sheet with the bacon slices and bake until cooked but not crispy, about 8 minutes. Let cool. Meanwhile, in a large bowl, combine all of the meats, spices, hot sauce, garlic, and egg; season with salt and freshly ground black pepper. Mix thoroughly with your hands and form the meatloaf into 4 (4-ounce) balls. In a large saucepan over moderately high heat, warm the olive oil. Sear the meatloaf balls, turning frequently, until browned on all sides, about 4 minutes total. Let cool. Wrap each meatloaf ball with two pieces of the cooked bacon and place in the muffin tins. Bake until the meat is fully cooked and the bacon is crispy, 12 to 14 minutes. For the Sweet-Potato Pureé: In a large pot of salted boiling water, cook the potatoes until fork tender, about 10 minutes. Drain and let cool for 10 minutes. Transfer to a blender and add the mascarpone cheese, heavy cream, cayenne pepper, honey, and butter. Season with salt and freshly ground black pepper to taste. Blend until it's a rich thick puree. For the Apple-Cider Jus: In a saucepan over moderate heat, warm the olive oil. Sauté the red jalapeño and apples until softened, about 4 minutes. Add the apple-cider vinegar and simmer until reduced by one third, about 5 minutes. Add the chicken stock and simmer 5 more minutes. Stir in the butter and simmer 5 more minutes. To Plate: Place one meatloaf ball on each of four plates. Drizzle with a few tablespoons of sweet-potato purée and a tablespoon of apple-cider jus.

CHIPOTLE-GLAZED MEATLOAF WITH SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
• Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress, and limes.