Meatloaf and mashed potatoes are always a hit in our home as well as a great way to sneak in vegetables. The kids get a well rounded meal and don't complain about all the vegetables they have to eat. We add spinach and carrots to our meatloaf and cauliflower to our mashed potatoes. This time we made our potatoes with chicken stock rather than milk and they turned out extremely creamy.
Meatloaf
1 lb ground beef
1 small onion diced
3 eggs
2/3 cups ketchup
1/3 can spinach pureed
Handful of baby carrots minced
1/4 cup shredded cheese
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup breadcrumbs
Oatmeal
Mix all the ingredients together, using the oatmeal to create the consistency you desire. Shape the meat into mini meatloafs and bake at 350 degrees until done (about 30 minutes).
Mashed Potatoes and Cauliflower
8 Red Potatoes diced
1/3 Head of Cauliflower
3/4 cup Chicken Stock
1/3 cup Sour Cream
1/4 cup Butter
Boil the potatoes and cauliflower and drain. Add the chicken stock, sour cream and butter. Mash with a potato masher to your desired consistency. Adjust the chicken stock, sour cream and butter to achieve the consistency of mashed potatoes that fits your families needs.
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