Recipe by Ron & Joyce Ripple Sr.
I have had this recipe for a long time and do not know where I got it other than it was from a magazine.
Top Review by wicked cook 46
I can't believe this recipe has been here this long and never reviewed. I would give 5 stars but I did a bit of switching up. I only used 1 pound of ground beef ( two pounds of meat is to much for just two of us LOL) So I cut back on most of the other ingredients ( I did add most of the onion,pepper and garlic but they were smaller) I used a Jack Daniels barbeque sauce instead of chili sauce. We wanted a nice thick layer of potatoes so I probably added more. I did add some butter on top of the potatoes to keep them from drying out. All is all a lovely meatloaf. I did not use fat free cheese. Made for Everyday is a Holiday tag as a Host Andi special Definite keeper. Forgot to add I did not broil the veggies I just roasted them in the oven
- 1 large yellow onion
- 1 large green bell pepper
- 1 large red bell pepper
- 3 garlic cloves
- 453.59 g lean ground beef
- 453.59 g ground veal
- 59.14 ml egg substitute or 1 large egg, beaten
- 118.29 ml bottled chili sauce
- 236.59 ml seasoned dry bread crumb, divided
- 354.88 ml fat free cheese, shredded (your choice)
- 2.46 ml black pepper
- 453.59 g russet baking potatoes, peeled, cooked, kept hot (2 large)
- 59.14 ml chives, minced
- 29.58 ml unsalted butter substitute, melted (I used marg.)
Directions See How It's Made
- 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.