Dinner:
This evening we had a Mexican meatloaf made from a recipe from a Weight watchers pamphlet. This easy to make recipe took me 10 min to prep and 1 hour to cook without any effort while it is the oven. The nice thing about this recipe is that it is low in calories and fat and is very moist. The moistness may have been because instead of a broiler pan, I cooked the loaf in a stone bread pan. It has a nice southwest flavor without being too overpowering. The enchilada sauce is a nice change to ketchup or tomato paste that I associate with meatloaf.
Garlic mashed potatoes seemed to be a nice fit with the meatloaf and using half and half instead of skim milk makes the potatoes creamy without using any butter. I used garlic salt instead of fresh garlic this time. Fresh garlic will be in my next batch and future batches.
A garden salad goes with almost any dinner. Our salad today was made with iceberg lettuce, carrots, cucumbers, mushrooms, grape tomatoes, dried cranberries, sliced almonds, and sunflower seeds. We topped this with our favorite dressings and enjoyed.
What I learned:
- I need to chop onions smaller so that they will be soft in the meatloaf. Finley chopped is better than coarsely chopped.
- Half and half and fresh garlic make better mashed potatoes than skim milk and garlic salt.
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