I made this the other night for dinner - Home-Style Meat Loaf & Mashed Potatoes with Roasted Garlic Butter. I really liked both of them and the recipes are from Cooking Light, so they’re a healthier version than we grew up with.

Side note: It’s hard to take an appetizing photograph of meat loaf!

Home-Style Meat Loaf
From: Cooking Light

3/4 cup ketchup, divided
1/2 cup quick-cooking oats
1/4 cup minced fresh onion
2 tablespoons chopped fresh parsley
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 large egg whites, lightly beaten
1 1/2 pounds ground round

Preheat oven to 350°.

Combine 1/2 cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup ketchup over meat loaf. Bake at 350° for 1 hour and 10 minutes. Let stand 10 minutes before slicing.

6 servings (serving size: 1 slice)

CALORIES 242(28% from fat); FAT 7.5g (sat 2.6g,mono 3.1g,poly 0.5g); PROTEIN 27.2g; CHOLESTEROL 70mg; CALCIUM 21mg; SODIUM 527mg; FIBER 1.4g; IRON 3mg; CARBOHYDRATE 15.5g

Cooking Light, MARCH 1998

Mashed Potatoes with Roasted Garlic Butter
From Cooking Light

Make the garlic butter ahead and refrigerate it for up to 3 days.

Garlic butter:
2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary

Potatoes:
2 1/2 pounds cubed Yukon gold or red potato
1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350°.

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 45 minutes; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

8 servings (serving size: 2/3 cup)

CALORIES 181(30% from fat); FAT 6.1g (sat 3.7g,mono 1.7g,poly 0.3g); PROTEIN 3.9g; CHOLESTEROL 16mg; CALCIUM 39mg; SODIUM 375mg; FIBER 2.4g; IRON 1.4mg; CARBOHYDRATE 28.8g

Cooking Light, OCTOBER 2002