Stouffer's meatloaf comes sauced and ready, so you build the meal around it with a simple starch and green. Toast the meatloaf in a hot pan to crisp the edges while the noodles cook, then plate them warm.

Serves 2. 25 minutes, 12 at the stove.

About 590 calories a serving, 28 g protein, 61 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles and cook until tender, about eight minutes, stirring once halfway through. While the noodles cook, remove the meatloaf from its package and cut it into two portions.8 min
2. When the noodles are nearly done, heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams. Set a timer and let the meatloaf brown on one side for two to three minutes, then turn and brown the second side for two more minutes while the noodles finish cooking. The meatloaf releases its moisture and comes together from the gravy.5 min
3. Drain the noodles and toss with the remaining 1 tablespoon of butter and a pinch of salt and pepper. Arrange the noodles on two plates, set the meatloaf beside them, and spoon the pan gravy over both.
4. Tip 1 pound of frozen green peas into a microwave-safe dish with 2 tablespoons of water. Cover and heat on high for four minutes. Stir them once and heat for another two minutes until they are tender.
5. Divide the warm peas between the two plates.
6. Taste the gravy and add salt and pepper if needed. Serve hot.

Note Swap frozen spinach or broccoli for the peas. Leftovers keep refrigerated in an airtight container for three days; reheat gently in a skillet with a splash of water. Serve with a simple salad or pickled vegetables on the side.