A classic meatloaf recipe with tons of veggies like peppers and zucchini, and a good amount of cheese that's easy enough for weeknight dinner but tasty enough to serve to guests.
In a small bowl, add your oatmeal and milk and let it sit for 15 mins. Preheat your oven to 400 degrees.
In a bigger bowl add your beef, onion, carrots, peppers, zucchini, cheese, garlic, and spices. Add your milk mixture and mix well. Place in a cast iron skillet or another oven proof skillet in a loaf shape. Its easy to mold it.
Cook in the oven at 400 degrees for about 1 hour or until a meat thermometer registers 160 degrees.
While your meatloaf is in the oven, heat a skillet on medium heat on the stove. Add the butter and mushrooms and saute till the mushrooms start to brown. Add the beef stock and blending flour and stir until it starts to thicken. Season with salt and pepper to taste.
If you don't have blending flour, you can use regular flour, just make sure to make a slurry or paste with the flour and a little bit of the stock before you add it to the skillet. This will ensure you don't get lumps.
To make the mashed potatoes like the picture above, Debbie put her potatoes into a plastic bag and cut the corner off. Then she piped the swirls of potatoes on top of the meatloaf. I love how this looks!