Ellie Krieger’s healthy meatloaf and potatoes

Preheat the oven to 350 degrees Fahrenheit.

In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.

Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion. In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 x 13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 degrees Fahrenheit, about 1 hour.

Remove from the oven and let rest for 10 to 15 minutes before slicing.

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pepper, and serve.

Cut the broccoli into spears and put into a large microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes.

While the broccoli is cooking, heat the oil in a large skillet over medium heat and add the garlic. Cook the garlic, stirring frequently, until it is golden, about 3 minutes. Take care not to overcook the garlic or it will become bitter. Using a slotted spoon, transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from the microwave, carefully uncover it, and drain it in a colander, shaking off any excess water. Transfer the broccoli to the skillet with the oil and cook over medium heat, stirring a few times, for 3 minutes. Sprinkle with the toasted garlic, season with salt and pepper and serve.