Meat Loaf With Potato Crust
|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|
|Vegetable broth||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
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.