Little Meatloafs and Roasted Root Vegetables

Meatloaf is one of my husband's favorites and these individual meatloafs are easy to make and a nice change from the normal meatloaf rigmarole.

Shopping List:

1) 1-2 lbs ground beef or turkey (1lb will make about three and two will make about six)

2) Breadcrumbs

3) 1-2 eggs (1 egg for 1lb of meat 2 eggs for 2lbs of meat)

4) Worcestershire Sauce

5) Garlic

6) 4 large red potatoes (should make enough for either amount of meatloafs, with the 1lb you will just have a larger amount of potatoes go on each)

7) Chives

8) Italian seasoning

9) 1 sweet potato

10) 1 turnip

11) 2 carrots

12) 1/2 a yellow onion

13)Fennel Seed

14) Rosemary

13) Olive Oil

14) Balsamic Vinegar

15) Paprika

16) Garlic powder

17) Red Cheyenne Pepper powder

18) Milk

19) Butter

20) Sour Cream

21) Tin Foil

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This meal is going to take about 30-40 min to prepare and then about 30 minutes to cook, but it is well worth the time!

To begin start a pot of water boiling for the potatoes(Tip: If you don't want to waste time on making the potatoes, which adds time prep to this dinner you can buy the steam and mash bag of potatoes).

Clean potatoes (I leave the skins on because most of the nutrients is in the skin) and cut up into wedges. One water is boiling place in water. Let boil until when poked by a fork they are soft (about 10 min).

While potatoes are cooking preheat oven to 350.

In a large mixing bowl place ground meat, egg(s), 2 tablespoons Worcestershire sauce, 3 tablespoons Italian seasoning, 1-2 cloves chopped garlic and slowly add about a cup to 2 cups breadcrumbs. Mix until the consistency is firm and mailable, but now overly dry with breadcrumbs. This may take more of less breadcrumbs so do not be afraid to use more in needed. Set aside.

Clean your carrots, turnip, sweet potato, half of a yellow onion and 4-5 chives. For the carrots and turnip use a vegetables peeler to peel them. Cut off top and bottoms of the carrots and turnip.

Cut root vegetables into rectangular strips. And chives dice into small bits

Check on potatoes they should be done, drain and pour back into pan. Pour in 1/4 cup of milk, 1/2 cup sour cream and a 2 tablespoons of butter. Mash, adding more milk or sour cream if needed. Add salt and pepper to taste preference and add 1/2 cup chives. Stir well.

Get out two baking sheets. On one place tin foil (enough as to where you can fold the tin foil over the top and make a 'tent'.

On the one with no tin foil begin forming doughnut shape circles out of the meatloaf mix (make sure to make the holes in the middle about 1 and a half two inches in circumference.

Place a large pile of the mashed potatoes in the middle, piling as high as you want. Sprinkle tops with a dash of paprika.

Now with the root vegetables in a plastic bag mix them with 3-4 tablespoons oil, 2 tablespoons balsamic vinegar, 2 garlic cloves chopped, 2 tablespoons of each fennel seed and rosemary, and salt and pepper to your preference.

When vegetables are all well coated place on tin foil and take side of tin foil over the top of them, folding the edges together.

Place both baking sheets in the oven; preferably meatloaf on the more bottom rack and vegetables on the higher one.

Let bake for 30-35 min. Test vegetables for softness to know.

For Paprika Ketchup:
Put about 1/4 cup of ketchup into a small bowl mix with a teaspoon of garlic salt, a teaspoon of red cayenne pepper powder, a dash of Worcestershire sauce, two teaspoons paprika.

This meal is sure to satisfy any man's appetite as well as be fun and interesting for children.

(Joe and I usually add a small salad just to get in some leafy greens, but this is a preference.)