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Ingredients:

• 1 Large Egg, Lightly Beaten
• 1 Cup Tomato Juice
• 2/3 Cup Panko Bread Crumbs
• 1/2 Cup Onion, Chopped
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Garlic Salt, Divided
• Salt and Pepper to Season
• 1  1/2 Lbs Ground Beef
• 1/2 Cup Ketchup
• 1/3 Cup Light Brown Sugar
• 2 Teaspoons Dijon Mustard
• 1/4 Teaspoon Ground Nutmeg
• 3 Potatoes, Peeled and Diced into 1/2 Inch Cubes
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• Salt and Pepper To Season
• 1 Lb Fresh Asparagus, Trimmed and Halved

Instructions: 

1. Preheat your oven to 425°F. 

2. Combine Eggs, Tomato Juice, Panko Bread Crumbs, Onion, Chili Powder, Garlic Powder and Garlic Salt in a large bowl. Season with Salt and Pepper. Add Beef to mixture and mix thoroughly, but lightly. 
3. Shape your mixture into 6 Mini Loaves. Place loaves onto a shallow roasting pan.
4. In another bowl, combine Ketchup Brown Sugar, Mustard and Nutmeg. Brush the mixture over your Meat Loaf Muffins.
5. Add Potatoes with 2 Tablespoons Olive Oil, 1/4  Teaspoon Garlic Salt and season with Pepper. Toss to Coat the Potatoes. Add a single layer to the pan and bake for 25 Minutes or so. 
6. Meanwhile, Combine Asparagus with remaining EVOO, Garlic Salt and Pepper. Toss to Coat. Add to the Pan with the Potatoes.
7. Bake for 15 - 20 Minutes (or until fully cooked). Let stand 5 to 10 Minutes before Serving.

• 1 (10.5 oz) Can Cream of Chicken Soup
• 1 (8 oz) Can Whole Kernel Corn Drained 
• 4 oz Cream Cheese
• 2 Cups Cubed Cooked Chicken 
• Salt and Pepper, to taste
• 1 Package 8 oz Corn Muffin Mix
• 3/4 Cup Milk
• 1 Egg
• 3/4 Cup Shredded Cheddar Cheese

Instructions:

1. Preheat your oven to 400ºF. 
2. Stir the Soup, Corn, Cream Cheese and Chicken into a 9 Inch Pie Plate. Season with Salt and Pepper. 
3. Combine the Muffin Mix, Milk and Egg into medium Bowl. Spread over the Chicken Mixture. 
4. Bake in the oven for 30 Minutes, or until the top is golden brown. 
5. Sprinkle Cheese on Top.