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Backwards Meal: Meatloaf "Brownie Sundae" with Banana "Chicken Nuggets" for Dessert
by Jes Mostek 		 
  To assemble the Meatloaf "Brownie Sundaes," start with a slice of meatloaf; use an ice-cream scoop to put mashed potatoes on top of the meatloaf; pour gravy (chocolate syrup) over the potatoes; put a dollop of sour cream (whipped cream) on top of the gravy, cover with sprinkles, and top with a cherry tomato (the cherry on top).
In addition to the recipes, you will also need the following for this meal:
  1 pt.  cherry tomatoes
  1 pt.  sour cream
    dessert sprinkles (waxy, not sweet)

Recipes:
Banana "Chicken Nuggets"
by Jes Mostek
serves: 4
  A fun and easy dessert (healthy too, shh!). Your kids will love the secret trick of these "chicken nuggets!"
Ingredients:
  2   bananas
  1/2 c.   peanut butter
  3/4 c.   graham cracker crumbs
  1/2 c.   strawberry jam
Directions:
  Peel the bananas and cut them into 1" chunks/slices.

Coat each piece of banana with peanut butter (if you find the peanut butter difficult to work with, try heating it in the microwave, just until warm).

Roll each peanut-butter-coated banana piece in the graham cracker crumbs.

Serve with strawberry jam as the "ketchup."
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.

Hamburger Gravy
by Mendy Erwin
serves: 4
  I got this from the Quick Cooking magazine. It's quick and delicious.

Serve over mashed potatoes.
Ingredients:
  1 lb   ground beef
  1 can   cream of mushroom soup
  1/2 c   milk
  1 can   (4 oz) mushrooms, drained
  1 1/2 tsp   beef boullion granules
  3 c   hot cooked mashed potatoes
Directions:
  In large skillet, cook beef over medium heat until no longer pink (I like to add chopped onion to mine); drain.

Stir in soup, milk, mushrooms and bouillon. Reduce heat. Simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally.

Serve over mashed potatoes.
Traditional Meat Loaf
by Jes Mostek
serves: 8
  Traditional savory meatloaf with a sweet tomato sauce glaze.
Ingredients:
  1 1/2 lb.   ground beef
  1/2 c.   milk
  1 T.   Worcestershire sauce
  1 tsp.   salt
  1 tsp.   ground mustard
  2 cloves   garlic (or 1/2 tsp. powder for each clove)
  3 lg.   eggs
  30   soda crackers
  1/4 c.   onion, chopped
  1 c.   ketchup, divided
  1/2 c.   brown sugar
Directions:
  Heat oven to 350°F. Put crackers in a gallon-sized zipper bag. Seal bag and roll over bag with rolling pin to crush crackers.

In a small mixing bowl, stir together brown sugar and half the ketchup until smooth. Set aside.

In a large mixing bowl, combine meat, milk, Worcestershire, salt, ground mustard, pepper, garlic, eggs, cracker crumbs, chopped onion and remaining half of ketchup. Transfer meat mixture to an ungreased bread loaf pan.

Spread ketchup and brown sugar mixture over top of meat. Bake (uncovered) for 60-75 minutes, or until meat thermometer inserted into center of meatloaf reads at least 160°F.