SHEPHERD'S PIE MEATLOAF

SHEPHERD'S PIE MEATLOAF image

Provided by Ellen Bales

Time 1h10m

Number Of Ingredients 15

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2 lb ground beef
1/2 c grated onion
1 c fresh bread crumbs
1/2 c chicken broth
2 eggs, lightly beaten
2 clove garlic, minced
1 Tbsp tomato paste
2 Tbsp worcestershire sauce
2 Tbsp fresh chopped parsley, or 1 tbsp. dried
1/2 tsp salt
1/2 tsp ground black pepper
1 c frozen peas and carrots
TOPPING:
2 c cooked mashed potatoes (i use bob evans prepared)
1/4 c frozen peas and carrots

Steps:

1. In a large bowl, mix together all meatloaf ingredients until well combined. Form into a loaf, about 9x5-inches and transfer to a loaf pan that has been sprayed with cooking spray.
2. Bake in a preheated 350-degree oven for 40 minutes. Then increase oven temperature to 400 degrees.
3. Remove meatloaf from oven and top with mashed potatoes, spreading out with spatula to seal edges. Sprinkle with remaining 1/4 cup peas and carrots. Return to oven and bake an additional 20 minutes.
4. Remove meatloaf from oven to a cooling rack. Transfer meatloaf to a cutting board or platter and rest 10 minutes before serving.