Salisbury Meatloaf and Potatoes

• 1 1/2 pounds Yukon gold or red potatoes, cut into 1-inch chunks
• Kosher salt
• 1 1/4 pounds meatloaf mix
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/2 onion, grated
• 1 1/2 teaspoons chopped fresh thyme
• 2 teaspoons Worcestershire sauce
• Freshly ground pepper
• 4 tablespoons unsalted butter
• 1 1/2 cups baby carrots, halved lengthwise
• 3 stalks celery, sliced
• 1 1/4 cups low-sodium chicken broth
• 3 tablespoons half-and-half

1. Put the potatoes in a medium saucepan and cover with cold water; season with salt.
2. Bring to a boil and cook until tender, 25 minutes.
3. Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands.
4. Form into four 1/2-inch-thick oval patties.
5. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat.
6. Add the patties; cook until browned, 3 minutes per side.
7. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes.
8. Reduce the heat to medium.
9. Add the broth, cover and simmer until the patties are cooked through, 5 minutes.
10. Remove the patties and increase the heat to high.
11. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted.
12. Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste.
13. Serve with the patties and vegetables.
14. Photograph by Charles Masters

gold, kosher salt, meatloaf, breadcrumbs, egg, onion, thyme, worcestershire sauce, freshly ground pepper, unsalted butter, baby carrots, stalks celery, chicken broth

Taken from www.foodnetwork.com/recipes/food-network-kitchens/salisbury-meatloaf-and-potatoes.html (may not work)