Potato-Crusted Meatloaf
Ready In: 1 hr 20 mins
Serves: 4-6
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.)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off