Mini Chili Meatloaf with Smoky Potatoes

Meatloaf isn't something that I eat very often, but for some reason I was craving it the other day.  I didn't want to just make regular meatloaf though, I wanted to try something different.  I decided to try making a chili meatloaf, and it turned out to be delicious.  I also wanted some mashed potatoes on the side (because meatloaf and mashed potatoes are soul mates), so I decided to add some smoky spices to them so that they would compliment the meatloaf.  And to get some veggies on my plate I made some roasted peppers and zucchini to go with it.  It was a wonderful meal, and I will definitely be making this meatloaf again!

Chili Meatloaf

1 lb. ground beef

1 egg

2 green onions, sliced

2 garlic cloves, minced

1/3 + 1/4 cup taco sauce

1/2 + 1/4 cup grated cheddar cheese

1 tsp. cumin

1/2 tsp. cayenne

Smoky Mashed Potatoes

4 large potatoes

1/4 cup milk

1/3 cup sour cream

1/2 tsp. paprika

1 tsp chipotle pepper powder

Preheat oven to 400F. Combine all ingredients except for the 1/4 cup each of taco sauce and grated cheese.  Divide the beef mixture into four mini loaves.  Top each with a tablespoon of taco sauce and a sprinkle of cheddar cheese. Place on a parchment paper lined baking sheet and cook for 30 minutes.

To make the smoky mashed potatoes peel four large potatoes (if you are using new potatoes you can leave the skin on for a more rustic look) and cut into 1 inch cubes.  Place in a pot of salted water and bring to a boil.  Let simmer for 10 minutes or until the potatoes are tender, but not mushy.  Drain the potatoes and place back in pot.  Add  milk, sour cream, and spices.  Use an electric mixer to puree them, or just mash with a potato masher.  Add extra milk if the potatoes seem too dry.