Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground beef |
| 1 cup | Soft bread crumbs |
| 1 small | Onion; finely chopped |
| 1 medium | Egg; beaten |
| ¼ cup | Worcestershire sauce |
| ¼ cup | Ketchup |
| ¼ teaspoon | Salt |
| 1 dash | Pepper |
| 1⅓ cup | French's french fried onions |
| 1 pack | Frozen mashed potatoes; 22-oz. |
| 2 tablespoons | Garlic; minced |
| 1 tablespoon | Olive oil |
| ½ cup | Whipping cream |
| ¼ cup | Butter |
| 1 teaspoon | Rosemary; crushed |
| \N \N | Salt and pepper; to taste |
MEATLOAF
POTATOES
Combine all meat loaf ingredients except french fried onions. Shape into a 8-in. x 4-in. loaf in shallow baking pan. Bake at 350 degrees for 60 minutes. Sprinkle meat loaf with french fried onions. Bake an additional 5 minutes or until onions are golden brown. Allow to stand for 5 minutes before slicing. Meanwhile, prepare potatoes following package directions.
While potatoes are cooking, saute garlic in olive oil and set aside.
Microwave cream and butter on high 1-2 minutes or until butter is melted; add to mashed potatoes. Add garlic and rosemary to mashed potatoes. Add salt and pepper to taste. Serve potatoes with meatloaf. Yields 6 sevings.
Source: Taste of Home Homemaker School. Formatted by Tracy Handler. Lynn Thomas' notes: I made this 12-3-97; it was a delicious meal for a winter night; very tasty!
Recipe by: Homemaker School
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on 4 De, c 1997