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Pizza Meatloaf with Garlic Mashed Potatoes by Jes Mostek

Recipes:

Garlic Mashed Potatoes by Jes Mostek serves: 4

Ingredients:

4 lg.

baking potatoes

2 T.

butter

2 cloves

garlic (or ½ tsp. powder for each clove)

1/2 c.

sour cream

salt and pepper to taste

1/4 c.

milk

Directions:

Peel potatoes and cut them into chunks. Place potato chunks in a large sauce pan and cover with water. Bring to a boil and cook until potatoes are tender and can be easily pierced with a fork (about 10 minutes).
Meanwhile, mince garlic and sauté in butter for 2 minutes, stirring constantly, to avoid burning.

Drain potatoes and return to pan over high heat. Shake pan until you hear the excess water sizzle (cooking off this excess water will help you make fluffier mashed potatoes). Shake, intermittently, and heat for 1 minute.

Turn off flame. To the potatoes, add sautéed garlic, sour cream, and salt & pepper. Mash together. Add milk (about ¼ c., but you may need more) and stir until you get your desired consistency. Serve hot.

Pizza Meatloaf by Jes Mostek serves: 8

Ingredients:

2 lb.

lean ground beef (can use 1/2 ground turkey)

1 (8 oz.) pkg.

pepperoni, diced (can use turkey pepperoni)

1 (15 oz.) jar/can

pizza sauce (or spaghetti sauce), divided

3 lg.

eggs

1 c

Italian flavor bread crumbs

2 cloves

garlic, minced (or 1/2 tsp. powder per clove)

1 sm.

onion, chopped

1 c.

shredded Mozzarella cheese

Directions:

Heat oven to 350°F.

In a large mixing bowl, combine meats, garlic, eggs, bread crumbs, chopped onion and half of the pizza sauce. Transfer meat mixture to an ungreased bread loaf pan.

Spread remaining pizza sauce over top of meat. Bake (uncovered) for 60-75 minutes, or until meat thermometer inserted into center of meatloaf reads at least 160°F.

When the meatloaf is cooked through, remove the pan from the oven, sprinkle the cheese over the top and return the meatloaf to the oven just until the cheese is melted.