Sauce:
8 OUNCES TOMATO SAUCE OR 1/2 CUP KETCHUP (REGULAR OR GLUTEN-FREE)
1 TABLESPOON VINEGAR
1 TABLESPOON BROWN SUGAR
1 TABLESPOON WORCESTERSHIRE SAUCE (REGULAR OR GLUTEN-FREE)

Meatloaf:
1 1/2 POUNDS GROUND BEEF
1/2 MEDIUM ONION, CHOPPED
2 EGGS, SLIGHTLY BEATEN
1 1/2 CUPS OF OATMEAL, GROUND IN FOOD PROCESSOR (FOR CELIACS, USE CERTIFIED PURE OATS)
8 OUNCES TOMATO SAUCE OR 1/2 CUP KETCHUP (REGULAR OR GLUTEN-FREE)
1 TABLESPOON WORCESTERSHIRE SAUCE (REGULAR OR GLUTEN-FREE)
1 TEASPOON DALE’S STEAK SAUCE (OPTIONAL)
SALT AND PEPPER
MASHED POTATOES:
1 1/2 TO 2 POUNDS POTATOES, PEELED AND CHOPPED INTO SMALL PIECES
1 TEASPOON SALT
1 TABLESPOON MINCED GARLIC
5-6 TABLESPOONS BUTTER
1/3 CUP MILK
2 OUNCES CREAM CHEESE
1/2 TO 1 CUP CHEDDAR CHEESE
OPTIONAL: CHOPPED BACON, CHIVES

Preheat oven to 350 degrees F.
Combine the sauce ingredients, and set aside.
Using your hands, mix the meatloaf ingredients in a large bowl until well combined.
Place the meat into a 9 x 13″ baking dish, and form it into a loaf shape. Bake for 40 minutes, pour the sauce on top of the meatloaf, and then bake for an additional 40 minutes.
Let cool for 5-10 minutes before serving.


Comforting Mashed Potatoes

Place potato pieces in large pot, and add enough water to cover them by 2 to 3 inches. Add salt and garlic to the pot, and boil until the potatoes are tender, about 15 minutes. (The smaller the chunks, the faster they’ll finish.)
Drain, and return the potatoes to the pot.
Add butter, and start mashing the potatoes.
When the butter is about halfway melted, add cream cheese, and keep mashing until it’s combined.
Add milk and Cheddar, and keep mashing until potatoes are creamy and lump-free. Add bacon and chives, if using. Serve immediately.

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