Last night I made a meatloaf and put it in the fridge so Jeff could get dinner started before I got home from work. I also asked him to peel and boil 6 potatoes for mashed potatoes. He followed directions perfectly but the potatoes ended up being cooked and ready about 25 minutes before the meatloaf. So I decided to "twice cook" them in a casserole. I mashed them up with a half an 8 oz. block of low fat cream cheese. Then I stirred in 2 T. Hidden Valley Ranch powder (Yes, we keep a giant shaker bottle of HVR powder in our spice pantry at all times! So many potential uses! That's a whole other Blog post!) and about 1/3 cup of the Hormel Bacon pieces that we always keep in the fridge. I put the whole thing into a greased casserole dish and sprinkled the top with about 1/4 cup shredded cheddar cheese and slid it into the oven with the meatloaf which was still cooking at 375 degrees. 25 minutes later they were both ready (along with the roasted broccoli) and a delicious dinner was on the table.
This is definitely a recipe I'll repeat because it was so nice having the meatloaf, potatoes and broccoli all cooking at the same time and at the same temperature which meant they all came together with perfect timing! You could also do the cooking, mashing, mixing the night or day before and then just bake it a little longer to make sure it get hot all the way through!