Light Meatloaf with Mashed Potatoes

This recipe is from the WW website, but I had to edit it a little, just because of the supplies I had on hand. For example, the original recipe calls for 12 oz of turkey and 8 of beef, but I had to switch that around because of what I had thawed in my fridge. But, thanks to WW genius recipe builder feature, it was simple to switch around and still make it easy to calculate points. The original recipe also has 6 points, compared to my edited version, which has 8. Oh, and I have to mention....I mixed the meatloaf up last night so that I could pop it in the oven right away when I got home from work tonight, and it can EASILY be split into 8 servings rather than just 6. It's quite large.

Meatloaf with Chive Mashed Potatoes
Serves 6

• 2 Tbsp Worcestershire sauce
• 2 large egg white(s), beaten slightly
• 1/3 cup reduced-fat sour cream
• 1/4 cup fat-free skim milk
• 1/4 tsp black pepper
• 1/4 tsp table salt
• 1 Tbsp hot pepper sauce
• 1 Tbsp chives, minced
• 1 medium onion(s), chopped
• 4 large potato(es)
• 8 oz canned tomato sauce
• 1/2 cup uncooked old fashioned oats
• 8 oz lean ground turkey
• 12 oz lean ground beef

Preheat oven to 350°F. Spray loaf pan with cooking spray. Combine beef, turkey, onion and oats in a large bowl. Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt and pepper. Add to meat mixture and mix well with hands. Press into pan and bake for 60 to 70 minutes. (Note: Add an extra egg white if meatloaf does not hold together properly.)
Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain.
Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.
Serve potatoes with meatloaf.

Points per serving: 8