Ingredients

U.S. Metric Conversion chart

3 slice(s) white sandwich bread 1/3 cup(s) whole milk 1 1/2 pound(s) ground beef chuck 1/2 pound(s) ground pork 1/2 medium onion, grated 2 clove(s) garlic , minced 1 large egg 1/2 cup(s) ketchup Coarse salt and ground pepper

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally. 2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix). 3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide. 4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Ingredients

1 pound(s) lean (90-percent or leaner) ground beef 1/2 cup(s) chopped onion 1/3 cup(s) fine, dry, whole-wheat breadcrumbs 1 large egg 6 tablespoon(s) ketchup, preferably no-salt-added 2 teaspoon(s) chili powder 1 teaspoon(s) ground cumin 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper 1/2 cup(s) shredded extra-sharp Cheddar cheese 1/8 teaspoon(s) ground chipotle pepper

Directions
1. Preheat oven to 400 degrees F. Coat four 8- to 12-ounce small baking dishes, such as mini loaf pans, with cooking spray and place on a rimmed baking sheet. (Alternatively, make freeform meatloaves and bake directly on the baking sheet.) 2. Combine beef, onion, breadcrumbs, egg, 2 tablespoons ketchup, chili powder, cumin, salt, and pepper in a bowl; mix well. Divide the mixture into 4 even portions and place in the prepared baking dishes. Make a 1 1/2-inch-deep indentation with your finger down the length of each meatloaf. Stuff each with 2 tablespoons cheese and pinch the edges closed to seal. 3. Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf. 4. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted in the center of a loaf registers 165 degrees F, 20 to 30 minutes.

Ingredients
U.S. Metric Conversion chart

2 small carrots, chopped 2 stalk(s) celery , chopped 1/4 medium onion 1/4 cup(s) panko (Japanese breadcrumbs) 1 large egg white 3/4 pound(s) ground beef sirloin Coarse salt and ground pepper 1/4 cup(s) homemade or store-bought barbecue sauce 1 pound(s) baking potatoes, peeled and sliced 1/2 inch thick 3/4 cup(s) low-fat buttermilk 1 pound(s) green beans, stem ends removed 1 teaspoon(s) olive oil

Directions
1. Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper. 2. On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce. 3. Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper. 4. While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

Ingredients
U.S. Metric Conversion chart

2 tablespoon(s) olive oil, plus more for baking sheet 2 tablespoon(s) honey mustard 1 teaspoon(s) honey mustard 2 tablespoon(s) ketchup 1 pound(s) ground beef chuck 1 large egg, lightly beaten 1/2 cup(s) panko (Japanese breadcrumbs) 1 cup(s) (about 4 ounces) shredded white cheddar Coarse salt Ground pepper 1 pound(s) white new potatoes, scrubbed and quartered 1 tablespoon(s) red-wine vinegar 1 head(s) Boston lettuce, torn into bite-size pieces

Directions
1. Preheat oven to 450 degrees F, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup. 2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2- by 4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. 3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes. 4. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

Ingredients 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 8 Tablespoon butter 3/4 cup sugar 1/4 teaspoon ground nutmeg

Directions Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes.