Meat Loaf And Mashed Potato Pie
|Potatoes||2 Pound, peeled and cubed (Russet Or Yukon Gold)|
|Yukon gold potatoes||2 Pound, peeled and cubed|
|Light sour cream||1⁄2 Cup (8 tbs)|
|Bottled chili sauce/Ketchup||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||1 Teaspoon|
|Dry seasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Lean ground beef/Veal||1 Pound|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
1. In a large saucepan, cook potatoes in boiling salted water until tender. Drain well and return to saucepan; place over low heat for 1 minute to dry. Mash using potato masher or electric mixer at low speed until smooth. Beat in sour cream; season with salt and pepper to taste. Keep warm over low heat.
2 Meat loaf: In a bowl, beat egg; stir in chili sauce, onion, garlic, Worcestershire sauce, salt and pepper. Mix in bread crumbs and beef. Press evenly in pie plate. Bake for 25 to 30 minutes or until no longer pink in center; drain off juice.