This is the perfect time of year for meatloaf and mashed potatoes. My secret is to bake meatloaf on a sheet pan, which allows hot air to circulate all around the meat for quick cooking.

While it’s in the oven, you can whip up tasty mashed potatoes. Don’t be put off by all the garlic; boiling tames its flavor. Alternatively, cut two 6- to 8-ounce potatoes in half, bake them with the meatloaf and serve with sour cream and chives.

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