Serve with easy glazed carrotts: In nonstick 12-inch skillet, combine 1 bag (10 ounces) shredded carrots, 1 tablespoon butter of margarnie, 2 tablespoons sugar, and 1 tablespoon water. Cover and cook over meduim-high heat 5 mins. Uncover and cook, stirring frequently, until carrots are tender and start to brown, about 5 mins longer.
- 1 pound lean (90%) ground beef
- 1 large egg
- 1/4 cup plain dried bread crumbs
- 1/4 teaspoon salt
- 1/2 cup bottled bbq sauce
- 1 package (16-20 ounces) refrigerated mashed potatoes
- 1/4 cup low fat milk (2%)
- 2 ounces Cheddar cheese, shredded (about 1/2 cup)
1) Preheat broiler. Cover brioling rack with foil, extending foil over rim.
2) In medium bowl, combine beef, egg, crumbs, salt and 1/4 cup bbq sauce just until blended. On foil-lined rack, shape meat mixture into four 4-inch-long oval loaves.
3) Place rack in broiler; broil meat loaves about 4 inches from heat source 12 minutes, turning once. Turn loaves, spoon ramaining sauce on top. Broil 1 to 2 minutes to set sauce.
4) Meanwhile, in 2-quart saucepan, heat potatoes and milk over medium heat, stirring , just until hot. Remove pan from heat. Gently stir in Cheddar. Serve with meat loaves.
