1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Place meatloaf on prepared pan; bake 45 minutes or until internal temperature reaches 160°. Transfer meatloaf to cutting board; tent loosely with foil and let stand 10 minutes. Cut meatloaf into 8 slices; reserve pan drippings. Makes about 3 tablespoons.

2. In medium saucepan, heat oil over medium-high heat. Add onion, ¼ teaspoon salt and ½ teaspoon pepper; cook 5 minutes or until golden brown and tender, stirring frequently. Add broth and reserved pan drippings; heat to a boil. Reduce heat to medium; cook 5 minutes or until reduced slightly, stirring occasionally. Makes about 1 cup.

3. Steam broccoli as label directs. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally.

4. Serve meatloaf drizzled with pan sauce along with broccoli and mashed potatoes. Chef Tips: Customize this recipe by swapping the meatloaf with broccoli & cheese- stuffed chicken and/or the mashed potatoes with egg noodles.

• 27 g Fat
• 9 g Saturated fat
• 63 mg Cholesterol
• 1344 mg Sodium
• 37 g Carbohydrates
• 5 g Fiber
• 8 g Sugars
• 1 g Added sugars
• 17 g Protein