Quick Easy Dinner Recipes: Garden Meatloaf and mashed potatoes low fat

When you have only minutes to cook and you do not want to eat Conservative support pre-cooked dishes with a traditional meat loaf and mashed potatoes dinner is a good choice for an easy meal quick dinner.

Make an investment into several packages of ground beef, while shopping in your local supermarket is a good idea too. If you can catch a sale of beef which is even better. That way, when you prepare a quick meal, you always know you can enter the ground beef and meatloaf.

This recipe for meatloaf Garden uses a total of six ingredients. You only need two pounds of ground beef, a little onion, a little brown sugar, an egg, a jar of salsa and some bread crumbs. Most of these ingredients you probably already in your kitchen or pantry.

You should also invest in a couple of bread pans to make your meatloaf with a piece of cake. You can create a slightly spicy bread that is quite tasty. This bread is about an hour to cook.

Garden Meatloaf

1-1/2 pounds ground beef chuck, 1 / 2 cup finely chopped onion, 1 / 2 cup brown sugar, 1 egg, 1 (15 oz.) Salsa Jar big, 1-1 / 2 cups dry bread crumbs. Preheat oven to 350 degrees.

Prepare a 9x5-inch baking pan with cooking spray. Chuck

In a large bowl of beef, onion, brown sugar, eggs, salsa and bread crumbs. Mix thoroughly with a large spoon or your hands.

Put the mixture in loaf pan, pressing down slightly. Bake one hour or until bread is firm and lightly browned. Remove bread from oven and cool for 5-10 minutes before serving.

After meatloaf, it's hard not to think, as a side dish with mashed potatoes. Meatloaf seems to taste better with just potatoes fluffy. Since our Garden Meatloaf is the time to lean, healthy, continue this theme sound of our mashed potatoes.

To save time, you can make mashed potatoes and meat loaf is baked. These low fat Perunalantti a total of seven ingredients: baking potatoes, shallots, yogurt, salt and pepper, nutmeg and butter.

Low-fat mashed potatoes

2 pounds baking potatoes, peeled and quartered, 2 large shallots, thinly sliced, 1 teaspoon salt, 1 / 2 cup plain yogurt, 1 / 8 teaspoon freshly ground black pepper, a pinch of nutmeg (optional) 1-1/2 cup butter, cut into 4 slices.

In a large saucepan, add the potatoes in all neighborhoods and chopped shallots. Add enough cold water in a saucepan to cover the potatoes an inch. Add 1 / 2 teaspoon salt.

Bring potatoes to boil. Reduce heat. Cover pan and boil the potatoes for 15-20 minutes or until tender. Reserve 3 / 4 cup boiling water. Drain the potatoes in a colander.

Return the potatoes and shallots to the pan and mash with a potato masher until smooth. With an electric mixer at medium setting, beat the yogurt and enough reserved cooking water to make potatoes smooth and fluffy.

Beat in salt, pepper and remaining nutmeg. If you want to do the hot potatoes to serve, cook over low heat, stirring occasionally, until warm. Serve with butter.