Meatloaf Casserole

• 1 1/2 pounds russet potatoes
  
  
  
• 1/2 cup half-and-half
  
  
  
• 5 tablespoons unsalted butter
  
  
  
• 1 1/2 teaspoons kosher salt, divided
  
  
  
• 3 cloves garlic, minced and divided
  
  
  
• 1/4 cup freshly chopped chives
  
  
  
• 2 egg yolks
  
  
  
• 2 tablespoons vegetable oil
  
  
  
• 1 medium sized onion, diced
  
  
  
• 3/4 cup diced green pepper
  
  
  
• 1/2 cup diced celery
  
  
  
• 2 pounds lean ground beef
  
  
  
• 1 cup tomato sauce
  
  
  
• 2/3 cup breadcrumbs
  
  
  
• 1 1/2 tablespoons Worcestershire sauce
  
  
  
• 1 1/2 tablespoons tomato paste
  
  
  
• fresh parsley for garnish (optional)
  
  
  

Directions

• Step 1
  Peel and dice potatoes into 1/2-inch cubes. Place into medium-sized pot with a lid, and cover potatoes with cold water. Cover the pot and bring to a boil over high heat, then remove the lid of the pot and reduce the heat to medium-low, allowing the potatoes to simmer until tender, about 15 minutes.
  
  
• Step 2
  Strain potatoes and return to the pot. Mash the potatoes until smooth. Stir in half-and-half, butter, 1 tsp. kosher salt, 1 clove of garlic, and chives. Once fully combined, stir in the two egg yolks until completely incorporated, and set aside.
  
  
• Step 3
  Preheat the oven to 400°F. Heat the vegetable oil in a large skillet until shimmering. Add onion, bell pepper, and celery. Sauté over medium-high until completely soft, about 8 minutes.
  
  
• Step 4
  Add the ground beef and stir until the meat is fully cooked. Add 1/2 tsp. kosher salt, tomato sauce, breadcrumbs, Worcestershire sauce, and tomato paste.
  
  
• Step 5
  Evenly spread the meat filling into a 2 1/2-qt. casserole dish. Top the meat mixture with the mashed potatoes, carefully spreading the mashed potatoes over the entire surface of the meat. Bake for 25 minutes.