Ingredients

• 1 2/3 to 1 3/4 pounds ground sirloin
• 1 medium onion, cut into chunks
• 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
• 1 green bell pepper
• 1 large egg plus a splash of milk, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil
• Micro-way-cool Bacon and Green Beans, recipe follows
• Smashed potatoes and cream cheese, recipe follows

Directions

Smashed Potatoes and Cream Cheese:

2 1/2 pounds small red potatoes or baby Yukon gold potatoes

1/2 cup half-and-half or whole milk

8 ounces plain cream cheese or veggie cream cheese, cut into pieces

10 chives or 2 scallions, chopped or snipped with kitchen scissors

Salt and pepper

Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.

When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Inactive Prep Time:

Ease of preparation: easy