Mashed potatoes are my go-to with meatloaf as well. I hated meatloaf growing up. Now I enjoy it and it’s one of H’s favorites. I do a topping of a mixture of ketchup/brown sugar and a little A1.
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I don’t use the Quaker Oats recipe but I do use the “souperior” meatloaf recipe on the back of the Lipton beefy onion soup box. Very easy and I love it.
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My topping is a mixture of ketchup and hoisin sauce, with a sprinkle of mushroom/umami powder. My meat mixture is turkey, oats, shredded carrots, celery, onion and garlic and an egg. Tons of veggies in there keep it nice and moist.
I have been trying to ignore my packed lunch all morning, as I cannot wait for the leftover sandwich I packed.
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I make a turkey meatloaf with oats and frozen spinach. (I defrost the spinach, obviously.) It’s tasty and healthy!
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My stepmom made a very simple meatloaf, but really the best part was the potatoes. Meatloaf was however you made it. Simpler the better. Potatoes peeled and cut into chunks and placed around the loaf in a 13x9x2 pan. Cover with undiluted Campbell’s tomato soup. Yum!
She sprinkled the goods with a little garlic salt before adding the soup topping.
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Last night I made some delicious, easy chicken (thighs).
I made a seasoning mix using garlic powder, paprika, parsley, salt, pepper, an ozark seasoning I had. A LOT of seasoning - probably 2 tsp. each of everything except salt and pepper. Took the majority of the skin off 5 thighs. Put the seasoning in a bag and shook the thighs. Placed on foil sheet pan (sprayed with Pam). Halved several little cherry tomatoes and threw them on the pan. Drizzled olive oil over all of it. Baked at 400 for about 30-40 minutes. Drizzled with hot honey when it came out of the oven. YUMMY.
Served it with a vegetable blend I got at Aldi - lightly seasoned sweet potatoes/potatoes - roasted in a separate pan alongside the chicken.
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I made potato casserole when ground beef was on sale using this recipe.
I also made meat loaf by Ina Garten, I had some crackers I needed to get rid off, it was pretty good.
What is ozark seasoning?
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Along the meatloaf theme, this is a perennial favorite in our house; a yummy blend of meatloaf and cheeseburger. Any type of melty cheese works. I usually buy a chunk of land o’lakes American or copper sharp.
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Tonight we had mushroom-tofu stroganoff. Obviously niche with those two main ingredients, but absolutely delicious. Story is, I had found this in a women’s magazine many, many years ago when we were eating mostly vegetarian. Sometime in the ensuing years, I lost the torn out recipe, and was trying to eat less pasta. But I’ve been missing it. Have searched on line before, but this winter, it turned up on this website. And it’s just as good as remembered! We have had it several times this winter.
https://www.cooks.com/recipe/2r8ze8ys/mushroom-tofu-stroganoff.html
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I love my mother’s meatloaf recipe. I make it differently every time as it all depends on what I have available. I love her description of her mother’s meatloaf! (I serve it with ketchup.)
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I love Joy The Baker and this Marry Me Chicken variation looks delicious with more sauce and lots of GREEN OLIVES! My H would leave me though if I EVER put a piece of olive in anything I served him!!! 
I believe this recipe got someone her Prince, I’m going to make this with a small 9lbs turkey I got on sale before Thanksgiving, it’s cheaper than chicken, and I have a lot of lemons from my yard.
This looks good. My husband loves green olives but he doesn’t like thighs.
When I make something he doesn’t like he will say “you don’t need to make this again for awhile”.
I know certain foods I won’t use because he won’t like it- mushrooms, fish sauce and flaxseed.
My husband doesn’t like garlic but I sneak them in. He also doesn’t like Jalapeño, so he would fish them out when he eats potato casserole.
Thank goodness he likes mushrooms, but not Shiitake mushrooms, which I love to eat, great immunity booster.
I would eat this every day if I could…
@abasket Mmm, my husband and I love olives! None of my kids do but in something like this, they would just fish them out like they do with mushrooms when I make Chicken Marsala.
I don’t think I posted back but I made your Marry Me Chicken recipe last Friday and it was delicious. I did use heavy cream and think I cut back on the chicken broth slightly (like maybe 3/4 C?) so the sauce was a nice consistency. The only other variation I made was that I added some baby spinach that I needed to use up. The dish was a definite thumbs up from D16 and H so saved it to my Paprika app.
Dh bought a tiny sliced ham last week. We never have ham for some reason, not even on Easter. My kids love my homemade mac and cheese dish so I made that last night but halved the recipe since D16 is the only one at home these days. I got the recipe years ago from a friend who found it years ago on Epicurious.
Tonight’s meal is not exactly “comfort food” but delicious nonetheless. We are having Alaskan salmon and asparagus. One-Pan Salmon Asparagus Recipe (VIDEO) - NatashasKitchen.com
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@abasket did you use the dutch oven on the stove or actually do the stew in the oven. I was going to make this today and actually do it in the oven.
I did it in the oven. But I would up the liquids - even with the lid on it seemed to lose liquid!