Fancy meatloaf and mashed potatoes

I really like classic meatloaf.  The first time I made meatloaf, I used Betty Crocker's recipe.  Today I made Betty Crocker my bitch.

Here's what you'll need:

1/2 lb. freshly ground chuckeye roast
1 lb. ground veal
1/2 cup feta
4-5 small sun-dried tomatoes in olive oil, chopped
1 medium yellow onion, chopped
2 heels & 1 slice of white bread, chopped
1 T dried oregano
1/4 t ground mustard
1 egg
freshly cracked black pepper
4 T tomato sauce

Preheat oven to 350 degrees.  With your hands, combine all of the ingredients, except for the tomato sauce, in a large bowl.  Don't over-work it as to not pull too much moisture out of the meat.  In a glass baking dish, form the mixture into a loaf.  Pour the tomato sauce over the loaf.  Pop it into the center of the oven and bake it for an hour.  Pull it out, let it cool for about 5 minutes, which will also let it cook a little more, and then slice and serve with the following mashed potato recipe:

2 russett potatoes, diced into 1" pieces
2 whole cloves garlic, peeled
3 T unsalted butter
1/4 cup fat free milk
5 basil leaves, chopped
kosher salt, for boiling

In a medium sauce pot, bring potatoes and garlic to a boil in just enough water to cover the potatoes.  Once it is boiling, cover and reduce heat to low.  Cook potatoes until tender, about 20 minutes.  Drain water, add butter and milk, and mash potatoes with a wire whisk.  Stir in the basil and serve.