Potato-Crusted Meatloaf - cooking recipe

Ingredients
    1 large yellow onion
    1 large green bell pepper
    1 large red bell pepper
    3 garlic cloves
    1 lb lean ground beef
    1 lb ground veal
    1/4 cup egg substitute or 1 large egg, beaten
    1/2 cup bottled chili sauce
    1 cup seasoned dry bread crumb, divided
    1 1/2 cups fat free cheese, shredded (your choice)
    1/2 teaspoon black pepper
    1 lb russet baking potatoes, peeled, cooked, kept hot (2 large)
    1/4 cup chives, minced
    2 tablespoons unsalted butter substitute, melted (I used marg.)
Preparation
    Preheat the broiler.
    Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
    Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
    Chop the onion and garlic; seed and chop the peppers.
    (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3\" baking dish with nonstick cooking spray.
    In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
    Mix with your hand until well combined.
    Transfer to the baking dish and pat into a 12x7\" loaf, mounding it slightly in the center.
    In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
    Pipe or spoon on top and sides of the loaf.
    Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
    Let stand for 10 minutes before serving.

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