pat's Recipe

Meat Loaf with Potato Crust

Category: Beef

1 medium onion, finely chopped
1 garlic clove, minced
2 tsp olive oil
4 1/2 tsp curry powder
3/4 tsp salt
1/2 tsp allspice
1/2 tsp ground pepper
3/4 cup vegetable broth
2 gren onions, thinly sliced
1 1/2 tsp minced fresh thyme
2 eggs
3/4 cup soft bread crumbs
1 1/2 lbs ground beef
1/2 lb ground veal

potato topping:

1 1/2 lbs red potatoes, peeled and cubed
1 tsp salt
1/4 cup vegetable broth
2 Tbsp olive oil
1/4 tsp pepper

In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in the eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf and place in an ungreased 13x9x2 baking dish. Bake, uncovered, at 350 for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160 and meat is no longer pink.

yield: 8 servings