Meat-And-Potato Pie!!!!!

Meat-And-Potato Pie (BCC - 208) is probably my favorite so far! Begin by stirring together all of the ingredients for Meatloaf. The directions say to spread the mixture into a 9-inch pie plate. I spread the mixture into a 10-inch pie plate and determined that there would be no room for the potatoes on top. So, instead I cooked it in a 8 X 8 casserole dish. Skip the ketchup on top and cook the meat for 40 to 50 minutes. Afterwards, drain the meat, make 4 servings of instant potatoes, spread them on top, and sprinkle with shredded cheese. Bake for another 5 minutes to melt the cheese.

I served a tossed salad on the side. I started with a bag of Romaine greens and added a stalk of celery, a cucumber, and a tomato. Everyone had their choice of crutons or sunflower seeds as a topper and their choice of dressing.

A delicious way to end the week on a chilly Friday night!!