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Here’s a recipe for mashed potatoes with butter, Brussels sprouts with a few carrots, and meatloaf:


  • 4 large potatoes, peeled and chopped
  • 4 tablespoons butter
  • 1/4 cup milk
  • Salt and pepper, to taste
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • Salt and pepper, to taste


  1. Preheat the oven to 375 °F (190 °C).
  2. Place the chopped potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and return them to the pot.
  3. Add the butter and milk to the pot with the potatoes, then use a potato masher or fork to mash the potatoes until they are smooth. Season with salt and pepper to taste.
  4. While the potatoes are cooking, steam the Brussels sprouts until they are tender but still slightly firm, about 8–10 minutes.
  5. In a mixing bowl, combine the ground beef, bread crumbs, beaten egg, Worcestershire sauce, ketchup, salt, and pepper. Mix until well combined.
  6. Press the meat mixture into a loaf pan, then bake in the preheated oven for 35–40 minutes, or until the meatloaf is fully cooked and browned on top.
  7. Serve the mashed potatoes, Brussels sprouts, and meatloaf hot, garnished with additional salt and pepper to taste. Enjoy!

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