Meatloaf and Mashed cheesy "Potatoes"

I miss meatloaf. I hated it as a kid, and felt like I was forced to eat it all the time. Now, all I want is a big meal of meatloaf and mashed potatoes.Oh the Irony! Although I do give in once in a blue moon and make my grandma's recipe, it is not the best thing in the world for my paleo/zone lifestyle. I have found though, that this recipe is the next best thing. This recipe eliminates the use of breadcrumbs and quick oats by adding cabbage to hold the loaf together. Sound strange? Yes. Tasty? Heck yes!

2 pounds extra lean ground beef (96/4 if you can spend the extra $$$)
1 medium onion, chopped
1 can diced tomatoes, drained (or one large, fresh tomato)
1 tbs. garlic
1 green pepper, chopped
2 cups cabbage, chopped
non stick olive oil spray
1 head cauliflower
2 cans tomato sauce (I use no salt added)
Garlic powder
sea salt
pepper
1 egg
Preheat oven to 375*
For the meatloaf
spray large skillet with non-stick olive oil spray. Add onions and cabbage and sautee until softened, NOT FULLY COOKED. Remove from heat and set aside. In a large
bowl, combine ground beef, diced tomatoes, green pepper, sauteed cabbage and onions, garlic and egg. Add 1/2 cup tomato sauce and mix. Add sea salt and pepper to taste. Form into a loaf and place in pan.
For the sauce, add garlic powder, sea salt and pepper to the rest of the canned tomato sauce and pour over formed loaf.
Cover loaf pan with foil and place in preheated oven and bake for 45 minutes. Uncover and bake and additional 15 minutes.

For the "cheesy" Potatoes
cook cauliflower until soft. Add 1oz reduced fat cheese to cooked cauliflower and mash with hand mixer or potato masher until smooth. Sea salt and pepper to taste.