With the meatloaf I made a batch of black eyed peas and collard greens. Both recipes are from Vegetarian Cooking for Everyone by Deborah Madison. The collards recipe was a generic greens recipe (I think), and I've modified it to use olive oil (not butter). I also try to make it spicy, and although collards need lots of salt, I do try to go easy with the salt.
Southern Style Black Eyed Peas.
Anyway, both dishes were very good (I love collards) and there's plenty of each for tomorrow's dinner (and maybe lunch, too).