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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the meatloaf first. As soon as it is in the oven, peel the potatoes, chop and place in the cold water. Bring up to a simmer. Prepare the kale, bake on a rack separate from the meatloaf, but at the same temperature. Mash the potatoes as soon as they are soft and tender.
A medley of vegetables are perfect to stuff into meatloaf, stretching a pound of meat into at least six servings and packing them full of delicious nutrients. Mix and match the vegetables according to what you have available. While this is great for kids, if yours are especially picky blend the vegetables until they are nearly pureed.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
Kale chips are probably our favorite way to make kale. Roasted with a light drizzle of olive oil, salt and black pepper, if you so choose. They are simple to make and addictive to boot.
