Meatloaf, Horseradish Mashed Potatoes and Carrot Salad

neaking unexpected flavors into familiar old favorites is a fun way to update the classics. This menu delivers not only punches of bold tastes, but also lighter approaches to an otherwise heavy meal. For instance, the meatloaf starts with super-lean beef and turkey, and finishes with an earthy, spicy sauce to keep everything impossibly moist. The tangy potatoes back off some of the fat and calories with skim milk and neufchatel in place of regular cream cheese. Rather than a sugary glaze, these carrots feature a zippy dressing sure to wow any palate. Enjoy!

Meatloaf
1 T vegetable oil
1 T unsalted butter
1/2 large yellow onion
1 large orange bell pepper
2 cloves garlic
1 lb 96% lean ground beef
1 lb 93% lean ground turkey
1/4 C bread crumbs
1 egg
1 T chili powder
1 1/2 t kosher salt
1/4 t garlic powder
1/4 t ground cumin

For the sauce
6 oz Tomato paste
14.5 oz diced tomatoes, drained, liquid reserved
1 T honey
1/2 t kosher salt
1/4 t cayenne powder
1/4 t oregano
1/8 t garlic powder
1/8 t ground cumin

In a medium saucepan, heat oil and butter. Sautee onions and pepper until onions are slightly translucent; add garlic. Cook approx. 2 additional minutes, until soft. Remove from heat. Meanwhile, combine meats, egg, bread crumbs and seasonings in a large bowl. Add cooled onion mixture, kneading until ingredients are evenly distributed. Transfer to a greased loaf pan.

In a large mixing bowl, combine all sauce ingredients. Add 4 T of reserved tomato liquid to form a sauce. Pour tomato mixture onto meat in loaf pan; cover with foil and bake 45 minutes on 400 F. Remove foil and bake another 20 minutes or until cooked through.

Horseradish Mashed Potatoes
4 large baking potatoes, peeled and cut into chunks
8 oz. Neufchatel cheese, room temperature
4 T unsalted butter
3 T prepared horseradish
1 - 1 1/4 C skim milk
Kosher salt and pepper

Boil potatoes 15-20 minutes until fork tender, drain. Add cheese, butter, horseradish and 1 C milk, beating with an electric hand mixer until smooth. If consistency is too thick, add up to 1/4 C more milk. Adjust seasonings to taste.

Carrot Salad
6 large carrots, peeled and cut into thirds
Juice of 1 lemon
1 t kosher salt
1 clove garlic, minced
1/4 t ground cumin
1/4 t cayenne powder
2 T olive oil
1/4 C parsley, chopped

Boil carrots 10-12 minutes until fork tender, drain. In a mixing bowl combine lemon juice, salt, garlic, cumin, and cayenne. Mix vigorously with fork while drizzling in oil. Add parsley and toss with carrots to coat.