Salsa meatloaf with garlic mash and lemon green beans

Tonight's Menu

Salsa meatloaf

Garlic mashed potatoes

Lemon green beans

Wine Pairing: Robust red - a Zinfandel

Salsa Meatloaf
Ingredients: (serves 4-6)
2 lb ground chicken
1 1/2 cup soft whole wheat bread crumbs
2 egg lightly beaten
salt and pepper to taste
1/2 tsp oregano
2 cup salsa 
1 red onion chopped  
2 cloves garlic chopped 
3 tomatoes chopped 
seasoning

• Prepare salsa - lightly sauté garlic and onion in a tsp olive oil till pink. Add chopped tomatoes and season with salt and pepper. Bring to boil and simmer for 10 minutes. Cool. Divide it into 2 portions.
• Combine all the ingredients for meatloaf with 1 cup salsa and place the mixture in a greased loaf pan.
• Bake at 375 for 55 minutes, Spread the remaining salsa over loaf and bake for a further 5-7 minutes.
• Let stand for 10 minutes before slicing. Yields about 12 slices.

Garlic mashed potatoes
Ingredients: (serves 4)

4 large russet potatoes
2 tsp roasted garlic
Salt to taste
Cracked black pepper
1½ tbsp of butter
¼ cup of milk

• Boil the potatoes till tender.
• Drain and peel the potatoes and place them along with garlic in a large bowl. 
• Mash well till potatoes are creamy and lump free.
• Add the remaining ingredients and mix well.
• I like to pop this under the broiler for 5-7 minutes to give a slight texture and colour on top.

Lemon green beans

Ingredients: (serves 4)

2 lbs green beans
1-2 tsp Olive oil
Salt to taste
Red pepper flakes
2 cloves garlic grated

rind and juice of one lemon

• Wash and dry the beans. Trim the ends.
• Mix all the ingredients together and lay them on to a greased cookie sheet.
• Grill them on the top rack on high for 10-15 minutes. They should brown just a bit and cook but still retain some of their crispness.
• Serve hot.