Veggie Meatloaf

Back in the day we lived in Louisville, KY, and we had the best neighbor a young married couple could ask for. She was very protective over us, took care of us. She would bring us meals, watch over the house while we worked and went to school full time, and was abundantly gracious. She even recognized when my parents were in town and brought my dad a meal she remembered he really loved (Chili Spaghetti).

Well, one of many nights of bringing us meals she brought a meatloaf made with vegetables, and Reson fell in love with it. So, for the first in five years I made one for him. Here is how that meal went along with my homemade Mash Potatoes.

Diced New Potatoes

Diced Petite Carrots 

(Yes, those scissors are my best cutting friend)

Diced Onions

1lb Extra Lean Beef

Seasoned with Adobe

1 egg

Bread Crumbs sprinkled on top

Tomato Sauce drizzled lightly

350 degrees for an hour (veggies make it take longer)

30 minutes in start on the potatoes

 Boil Potatoes (I like it with skin, but you can take it off)

Once soft, drain

Add Whipping Cream (or water for those allergic to Diary) 

to the consistency that you like, but leave a little dry for this...

Half a stick of butter

(yes, I LOVE my Pampered Chef Masher)

A Dallop or two of Daisy, I mean Sour Cream

 Season Garlic (if you want garlic flavor) & Salt to taste

 waalaa!

The Meatloaf should be dinging

And Logan's reaction... "Yumm"