Roasted Garlic Mashed Potatoes and Meatloaf

Every once in a while, Dr. Sweetpea asks me to make meatloaf for him. I've never been a fan of it because it always seems very bland and it never really appeals to  me. Then I came across this Brown Sugar Meatloaf and it had some amazing reviews and decided to give it a try. I was absolutely blown away by how delicious it turned out. More importantly, the recipe gave me an opportunity to use leftover saltine crackers from when I was making holiday cookies. This is definitely staying in our "make again" recipe list. I served this with a side of Roasted Garlic Mashed potatoes too.

Brown Sugar Meatloaf

(Source: All Recipes)

1/2 cup packed brown sugar

1/2 cup ketchup

1 – 2 teaspoons ground mustard powder (my addition, optional)

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Preheat oven to 350 degrees F (175 degrees C). Place aluminum foil on top of a cookie sheet and lightly grease. In a small blow, mix together the brown sugar, ketchup, and mustard powder, set aside. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the cookie sheet lined with aluminum foil.

Bake for about 40 minutes and spread the ketchup glaze on top of the meatloaf. Bake for another 20 minutes or until the juices run clear.

Roasted Garlic Mashed Potatoes

(Source: The Neelys)

1 head garlic

Olive oil

2 pounds red potatoes, washed well and quartered

Salt and freshly ground black pepper

5 tablespoons butter

3/4 cup heavy cream (I used half and half)

Preheat oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper. Serve immediately.