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Aromatic BBQ meatloaf with creamy scalloped potatoes and fresh green beans. Homestyle comfort food at its best!

A quintessential American comfort food, this juicy, tender meatloaf is packed with savory flavors and slathered in a sweet and tangy BBQ sauce glaze. The glaze caramelizes beautifully in the oven, creating an irresistible crust. A family favorite that's surprisingly easy to make and perfect for a weeknight dinner.
Serving size: 1 slice

Thinly sliced potatoes baked in a rich, creamy cheese sauce until golden and bubbly. A classic comfort food side dish perfect for holidays or family dinners, this recipe delivers perfectly tender potatoes every time.
Serving size: 1 cup

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Serving size: 1 cup


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Aromatic BBQ meatloaf with creamy scalloped potatoes and fresh green beans. Homestyle comfort food at its best!
This southern dish is perfect for dinner. With 1190.86 calories and 58.010000000000005g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven and prepare pan.
Sauté the aromatics.
Combine the meatloaf mixture.
Shape and bake the meatloaf.
Apply glaze and finish baking.
Rest before serving.
Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish.
Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices. Place the sliced potatoes in a large bowl. Do not rinse them, as the surface starch helps thicken the sauce.
In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste and form a roux.
Gradually whisk in the warm milk and heavy cream. Continue whisking until the mixture is smooth. Bring to a gentle simmer, stirring often, and cook for 4-5 minutes until the sauce has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in 1 cup of the Gruyère cheese, 1/2 cup of the cheddar cheese, salt, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth.
Arrange one-third of the potato slices in an even, slightly overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat with two more layers of potatoes and sauce, ending with the sauce on top.
Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.
Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.
Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.
Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.
Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.
Sprinkle the remaining 1/2 cup Gruyère and 1/2 cup cheddar cheese evenly over the top layer.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for another 25-30 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
Remove from the oven and let the dish rest for 10-15 minutes before serving. This allows the sauce to set and thicken. Garnish with fresh parsley and serve warm.