Upside-Down Meatloaf

1/2 C brown sugar
1/2 C ketchup
1 1/4 lbs. extra lean ground beef
1 3/4 C oats
3/4 C buttermilk (can use regular milk)
2 eggs
1 tsp salt
1 onion, chopped
1/4 tsp ginger

On the bottom of a greased 5x9 loaf pan, press brown sugar, then spread the ketchup over the sugar.  in a large mixing bowl (I use my kitchen aid), combine all other ingredients.  Make a loaf out of the mixture and place it on top of the sugar/ketchup mixture.  Bake @ 350* for 45-60 min or until juice runs clear. (I tend to cook it more for 60 min, but I'm a little paranoid about having it cooked all the way through.

FREEZER DIRECTIONS:

Loaf has been frozen uncooked.  I would suggest thawing it for a full 24 hours or more in the fridge before cooking.  I have read online that you can cook it frozen but just do 1 1/2 to 2 times the cook time.  I haven't tried this though.

SERVING SUGGESTIONS:

Creamy Au Gratin Potatoes (they are YUMMY!)

 Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings or chunks
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
   (I just usually spray the pan good.)
2. Cut potatoes and onions.
   
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
4. Layer 1/2 of the potatoes into bottom of the prepared casserole dish.  Top with 1/2 the onions, sprinkle with salt and pepper to taste, and pour half the sauce over it.  Add remaining potatoes, onions, sprinkle with salt and pepper to taste and pour remaining sauce over it.  Cover dish with aluminum foil.
5. Bake 1 1/2 hours in the preheated oven.

Green Beans