Meatloaf and Cheesy Potatoes

2.5 lbs Ground Turkey

1 cup pepperidge farm herb seasoned stuffing mix

1/4 cup parm

2 eggs beaten

1/2 cup ketchup

2 TBS Worcestershire sauce

1/2 tsp ground pepper

1 tsp garlic powder

1/2 tsp onion powder

Mix and pat into load on greased 9x13 pan

mix 1/4 cup packed brown sugar and ketchup 

coat meatloaf with 1/2 mixture bake 1/2 way and add rest.

Bake 1 hour uncovered at 350 then 30 minutes longer

Cheesey potatoes

Ingredients:

• 2 pounds frozen hash browns
• 1 cup diced onions
• 1 stick butter
• 1 can cream of chicken soup (Pacific makes a great organic version in a box)
• 1 pound sour cream (2 cups)
• 8 ounces cheddar cheese, grated
• 1 cup crushed potato chips or corn flakes (I went with potato chips!)
• Salt and pepper, to taste (no need for much extra salt!)

Directions:

1. Preheat the oven to 375 degrees.
2. Cook the onion in butter until the onion is "limp," or translucent.
3. Mix all the ingredients together and place in a 9 x 13" baking dish (when I made the half recipe, I just prepared the whole thing in my 12-inch cast-iron pan--cooked the onions, mixed all the stuff in, and threw it in the oven).
4. Sprinkle crushed corn flakes or potato chips on top.
5. Bake in the oven for an hour.