Meatloaf and Mashed Potatoes with Gravy

5 large potatoes 

½ cup milk or cream 

¼ cup flat leaf parsley, finely chopped 

Salt and fresh ground pepper 

Ground Nutmeg 

1 ½ LBS ground sirloin

5 TBS Worcestershire sauce, divided (3) (2)

1 Egg

½ cup Saltine cracker crumbs

3 TBS graded onion and juice, graded over the meat

1 TBS EVOO

2 Medium onions chopped 

1 bay leaf 

2 cloves garlic chopped 

1 ½ tsp ground or rubbed sage 

2 TBS flour 

1 ½ cups beef stock 

4 cups watercress

PRE-HEAT the oven to 425⁰F

Boil potatoes, drain and add milk or cream season with salt and nutmeg and mash set aside.

While potatoes are cooking mix meat Worcestershire sauce, egg, cracker crumbs, Grated onion, salt, pepper. Cover baking sheet with parchment paper. Form meat into 4 oval loafs, no more than 1 ½” thick, arrange them on the baking sheet.  Drizzle with EVOO and bake about 20 minutes.

While meat in oven make gravy. Sauté onion and bay leaf in butter then add garlic and sage, sprinkle in flour and stir.  Then whisk in beef broth and  2 TBS W sauce until thick.