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Meat Loaf With Potato Crust

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  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced
  Curry powder 4 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Green onions 2 Small, thinly sliced
  Minced fresh thyme 1 1⁄2 Teaspoon
  Eggs 2 , beaten
  Soft breadcrumbs 3⁄4 Cup (12 tbs)
  Ground beef 1 1⁄2 Pound
  Ground veal 1⁄2 Pound
For potato topping
  Red potatoes 1 1⁄2 Pound, peeled and cubed
  Salt 1 Teaspoon
  Vegetable broth 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Pepper 1⁄4 Teaspoon

In a small skillet, saute the 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; place in an ungreased 13-inchx 9-inchx 2-inch 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 the heat; cook, 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 the mashed potatoes onto the meat loaf.
Bake 45 minutes longer or until a meat thermometer reads 160 degree and the meat is no longer pink.

Recipe Summary

Side Dish

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Meat Loaf With Potato Crust Recipe