Diva Tasting: Meatloaf Side Dishes 1

Meatloaf Side Dishes 1

Mash Potatoes


5 Pounds Yukon Gold Potatoes

½ Cup Butter

2 Cups Parmesan Cheese

1 Cup Chopped Fresh Chives

1 ½ Cups Cream Cheese

½ Medium Head Garlic, Peeled And Minced

1 Pinch Salt And Pepper To Taste


Step 1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.

Step 2 Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Peas Itlaiano


2 Tablespoons Olive Oil

1 Onion, Chopped

2 Cloves Garlic, Minced

16 Ounces Frozen Green Peas

1 Tablespoon Chicken Stock

Salt And Ground Black Pepper To Taste


Step 1 Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

Mac N’ Cheese


1 (8 Ounce) Package Elbow Macaroni

1 (8 Ounce) Package Shredded Sharp Cheddar Cheese

1 (12 Ounce) Container Small Curd Cottage Cheese

1 (8 Ounce) Container Sour Cream

¼ Cup Grated Parmesan Cheese

Salt And Pepper To Taste

1 Cup Dry Bread Crumbs

¼ Cup Butter, Melted


Step 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

Step 2 In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

Step 3 Bake 30 to 35 minutes, or until top is golden. Toss in some left over meatloaf and make it an entree casserole.

Brussels Sprouts


6 Slices Bacon

½ Tablespoon Olive Oil

3 Shallots, Chopped

1 (16 Ounce) Package Frozen Brussels Sprouts, Thawed And Halved


Step 1

Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.

Step 2 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes. Serves 6

Roasted Cararots


1 Bag Baby Carrots Parboiled

1 Tablespoon Olive Oil

½ Teaspoon Garlic Salt

¼ Cup Grated Parmesan Cheese, Or More To Taste


Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Step 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.

Step 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste. Serves 4


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