Classic Meatloaf
Sometimes all you need is a serving of old school comfort food. Chef Michael’s tender, savory meatloaf is made with a blend of premium ground beef and pork, seasoned and baked to juicy perfection. The meatloaf is served alongside creamy mashed potatoes, whipped to a silky smooth texture and topped with savory homemade gravy. A side of caramelized Brussels sprouts add a delightful hint of sweetness that balances the hearty flavors of the meatloaf and potatoes. Together they make for a comforting classic dish that warms the soul with every bite.
Nutritional facts
Protein
36g
Carbs
57g
Calories
970
Fat
69g
Ingredients
Rosemary, Italian Breadcrumbs, Paste, Miso, Red, Half and Half, Spice, Parsley, Dried, Cream Cheese, Coriander Seeds, Brown Sugar, Butter, Carrots, Celery, Black Pepper, Dijon Mustard, Brussel Sprouts, Egg, Fennel Seed, Sugar, Onion, Kosher Salt, Yukon Potatoes, Granulated Garlic, Ketchup, Ground Beef, Crushed Red Pepper, Canola Oil, Whole Milk, Maple Syrup
Reviews
4.4
Based on 567 reviews
Was very good
Nancy · 05/22/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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