Basil & Salt Magazine’s Sunday Supper: Savory Meatloaf with Pillowy Mashed Potatoes

As the autumn leaves begin to fall, Basil & Salt Magazine invites you to the heart of home-cooked nostalgia.

As the cooler temperatures sweep in, there’s a natural inclination towards heartwarming comfort food that makes you want to snuggle up with a blanket by the fireplace. Nothing evokes the warmth and coziness of fall quite like a hearty meatloaf paired with rich brown gravy and delectable sides.


Pre-Dinner Cocktail and Mocktail

  • Akashi Tai Umeshu Yokorobi – Cocktail
  • Spiced Orchard – Mocktail Repeat of a fall favorite


  • Savory Meatloaf
  • Pillowy Mashed Potatoes
  • Fresh Green Beans

Wine Pairing

  • Meiomi Pinot Noir | California


  • Simple Berry Parfait

Before Dinner

The Cocktail

Akashi Tai Umeshu Yokorobi Cocktail

Photo: gastonomococktails

  • 1.5 ounces Akashi Tai Sake Umeshu
  • 1.5 ounces gin
  • 6 slices of fresh ginger
  • 1 tsp apple cider vinegar

Muddle ginger with apple cider vinegar. Add ice, Umeshu and gin. shake to combine. Double strain into glass. Garnish with caramelized ginger and lemon verbena.

The Mocktail

Spiced Orchard

  • 2 oz Seedlip Spice 94
  • 4 oz apple juice
  • Splash of ginger ale
    Combine Seedlip and apple juice in a glass filled with ice, top off with ginger ale, and garnish with an apple slice.

Savory Meatloaf


  • 1.5 lbs ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tbsp fresh parsley, chopped (plus extra for garnish)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, soak the breadcrumbs in milk until absorbed.
  3. Add the ground beef, chopped onion, garlic, egg, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined.
  4. Transfer the meat mixture to a loaf pan, shaping it into a loaf form.
  5. Bake for 45-55 minutes or until the meatloaf is fully cooked.
  6. Remove from oven and let it rest for 10 minutes before slicing.

Brown Gravy


  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • Salt and pepper to taste


  1. In a saucepan over medium heat, melt the butter.
  2. Whisk in the flour, cooking for 1-2 minutes to remove the raw flour taste.
  3. Slowly add the beef broth, whisking constantly to avoid lumps.
  4. Continue to cook until the gravy thickens. Season with salt and pepper.
  5. Once done, set aside and keep warm.

Fresh Green Beans

Trim 1lb fresh green beans and add to a large pot of salted, boiling water. Blanch for 3-4 minutes or until bright green and slightly tender. Transfer to ice bath to halt the cooking process. In a skillet, melt 2tablespoons butter over medium heat. Add the green beans, sautéing until heated through. Season with salt and pepper.

Pillowy Mashed Potatoes


  • 2 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 1/2 cup milk, warmed
  • 4 tbsp unsalted butter, softened
  • Salt and pepper to taste
  1. In a large pot, bring salted water to a boil.
  2. Add potato chunks and cook until fork-tender.
  3. Drain the potatoes and return them to the pot.
  4. Mash the potatoes, then add the milk and butter. Continue to mash until smooth and creamy.
  5. Season with salt and pepper to taste.


  1. Spoon a generous portion of mashed potatoes onto a plate.
  2. Lay a slice of meatloaf on or next to the potatoes.
  3. Pour the rich brown gravy over both the meatloaf and potatoes.
  4. Garnish with freshly chopped parsley.

Wine Pairing: A medium-bodied red wine like a Merlot or Pinot Noir complements the rich flavors of this dish, enhancing the entire dining experience.


Simple Berry Parfait

Layers of whipped cream or yogurt, granola, and fresh berries can provide a refreshing and slightly tangy contrast to the richness of the meatloaf.


  • 2 cups fresh blueberries, divided
  • 2 cups fresh strawberries, sliced
  • 4 cups Greek yogurt
  • 2 cups granola
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For the Blueberry Compote

  • 1 ½ cups fresh blueberries
  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice


  1. Prepare the Blueberry Compote
    • In a small saucepan, combine the 1 ½ cups blueberries, sugar, water, and lemon juice.
    • Bring to a gentle boil and then reduce the heat, allowing it to simmer for 10-15 minutes, stirring occasionally. The blueberries will break down and the mixture will thicken.
    • Remove from heat and let it cool. Once cooled, it can be stored in a refrigerator.
  2. Whip the Cream
    • In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
    • Using an electric mixer, whip the cream until it forms stiff peaks. Be careful not to overbeat to prevent turning it into butter. Set aside in the refrigerator.
  3. Assembling the Parfait in a Large Bowl
    • Start with a thick layer of Greek yogurt at the bottom of your large parfait bowl.
    • Add a generous layer of granola on top of the yogurt.
    • Gently spread a layer of the blueberry compote over the granola.
    • Add a thick layer of whipped cream, spreading it evenly.
    • Distribute the sliced strawberries and the remaining fresh blueberries over the whipped cream.
    • Repeat the layers until the bowl is filled, finishing with a decorative top layer of whipped cream, strawberries, and fresh blueberries. You might only get 2-3 full repetitions of the layers depending on the size of your bowl.
  4. Serve and Enjoy
    • Use a long spoon to dig deep and get all the layers when serving. Enjoy the mix of creamy, crunchy, and fruity in each spoonful!

Tip: If you want to add a little extra flavor and crunch, consider lightly toasting the granola in the oven or on a skillet before adding it to the parfait. It’ll give the granola a nice toasted flavor and a crunchier texture.

**Promoted Post Farm Fresh Northwest Delivery

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