1 1/2 pound extra Lean ground beef
1/4 C finely chopped onion
1/2 C seasoned breadcrumbs
1/4 C finely chopped green bell pepper
1/4 C ketchup
2 TBSP prepared mustard
1/2 tsp garlic minced
1 tsp diced oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large egg, beaten
2 TBSP ketchup
Combine first 11 ingredients in a large bowl; mix well.
Form mixture into an 8 1/2 X 4 1/2 inch loaf.
fold a 12 inch long piece of foil in half length wise. Spray foil with cooking spray. Place Meatloaf on foil leaving a 2-3 inch border at each end of foil. Lift foil and place in slow cooker.
Spread 2 TBSP of ketchup over top of meat. Cover and cook on HIGH for 4 hours or until thermometer registers 170 degrees F. Using foil, carefully lift meatloaf out of cooker. Let rest 10 minutes; cut and serve. Yield 6 slices.
Roasted Mashed Roots:
4 cups cubed peeled Yukon Gold Potatoes (about 1 1/2 pounds)
2 cups sliced peeled parsnip (about 12 ounces)
2 cups cubed peeled turnip (about 12 ounces)
5 bay leaves
1 tablespoons melted butter
1/2 teaspoon salt
1/4 cup skim milk
1/4 teaspoon pepper
3 tablespoon butter
1/2 tsp salt
Place first 4 ingredients in a large baking sheet; Pour melted butter over roots and mix well. Bake in a 400 degree oven 15 minutes then stir the roots with a spatula and finish baking for another 15 minutes or until vegetables are very tender. The parsnips and potatoes will brown and caramelize a bit, don’t worry, you want that flavor!
Discard bay leaves. Return vegetables to pan; add rest of butter, milk, rest of the salt salt, and pepper. Beat at medium speed of a mixer until smooth. ( I find I need to puree them in a food processor).
Parmesan Mashed Cauliflower
1 head cauliflower
1 tablespoon butter
1/2 tsp salt
1/2 tsp pepper
1/4 chopped parsley or dried parsley flakes
Bring a medium stockpot halfway filled with water to a boil.
While you are waiting on the water to boil, remove the leaves from the Cauliflower head, chop off the this base. break apart the into big pieces. Once the water has boiled, add cauliflower pieces and boil unit tender, roughly 20 minutes.
Drain the cauliflower and place in a medium sized bowl. all the rest of the ingredients and mashed with a potato masher. Adjust salt and pepper (or even add more parmesan) to taste.
Note: would probably more creamy had I placed it in a food processor and pureed it.