Mini Meatloafs and Garlic Mashed Potatoes

The meat that people pretend to hate but secretly love. This recipe is simple and tastes delicious the next day in a sandwich. By portioning them in muffin tins, the cooking time is faster and it keeps you from overeating. The potatoes have such great flavor, with no need for fattening gravy. Enjoy!

Serves 4

1 pound 90/10 ground beef
1/2 cup tomato sauce
1/4 cup diced onion
2 slices bread, crumbled
1 large egg
salt and pepper to taste

Preheat oven to 350. In a bowl, mix all ingredients by hand until well blended. Firmly pack meat into 4 cups of a muffin tin. Bake for 35 minutes.

Optional topping: Blend 1/4 cup ketchup, 2 tablespoons firmly packed brown sugar and 1 teaspoon mustard. Spread over mini meatloafs once they have baked for 25 minutes. Place back into oven and bake for an additional 10 minutes.


Garlic Mashed Potatoes

Serves 4

4 large potatoes, quartered and, if desired, peeled (I like red skin or yukon gold)
6 cloves garlic, peeled
1/2 cup light margarine
1/4 cup fat free milk
salt and pepper to taste

In a large pot, boil potatoes and garlic in salted water until fork tender, about 20 minutes. Drain and add remaining ingredients. Use potato masher or mixer to smash as desired.