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Potato-Crusted Meat Loaf




Source of Recipe


Ron & Joyce Ripple


List of Ingredients




1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 cloves garlic
1 lb lean beef, ground
1 lb veal, ground
1/4 cup egg substitute or 1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry bread crumbs, divided
1 1/2 cups fat free cheese (your choice), shredded (6 oz.)
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.)


Recipe



1. Preheat the broiler.
2. 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.
3. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
4. Chop the onion and garlic; seed and chop the peppers.
5. (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
6. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
7. Mix with your hand until well combined.
8. Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
9. 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.
10. Pipe or spoon on top and sides of the loaf.
11. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
12. Let stand for 10 minutes before serving.