POTATO-CRUSTED MEATLOAF

Potato-Crusted Meatloaf image

Provided by Ron Joyce Ripple S

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

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.)

Steps:

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.