1. Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.

2. Line the bottom of the microwave with a big sheet of wax paper in case juices from the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at MEDIUM-HIGH (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for doneness. Carefully remove each mug from the microwave using oven mitts.

3. Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes.

1. Preheat oven to 475°.

2. Spray a jelly-roll pan with cooking spray. Place carrots on pan, and spread them out so they don't touch one another. Bake at 475° for 17 minutes. Turn carrots with a spatula, and bake 5 more minutes or until tender and browned.

1. Prepare potatoes with milk according to package directions, stirring with a wire whisk. Stir in cream cheese, green onions, salt, and pepper. Let stand 5 minutes or until cool enough to mound. To serve, spoon mashed potatoes into ice cream cones, if you'd like.

1. Warm hot fudge sauce according to directions on jar. Spread marshmallow cream in the bottom of 4 (6-ounce) dessert bowls. Top with ice cream and hot fudge sauce. Serve with graham crackers.