Meat Loaf with Potato Crust Recipe

Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 341
  • Fat:
  • 18 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 127 mg
  • Sodium:
  • 742 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 3 g
  • Protein:
  • 25 g


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Meat Loaf with Potato Crust

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Meat loaf gets dressed up for company with this savory recipe. The ground meat is well seasoned with curry powder, allspice, green onion and thyme. And the potato coating adds a special touch. —Wendy Hoskin Pittsburgh, Pennsylvania

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 1-1/4 hours

Ingredients:

  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons Crisco® Light Olive Oil
  • 4-1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 3/4 cup vegetable broth
  • 2 green onions, thinly sliced
  • 1-1/2 teaspoons minced fresh thyme
  • 2 eggs, beaten
  • 3/4 cup soft bread crumbs
  • 1-1/2 pounds ground beef
  • 1/2 pound ground veal
  • POTATO TOPPING:
  • 1-1/2 pounds red potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/4 cup vegetable broth
  • 2 tablespoons Crisco® Light Olive Oil
  • 1/4 teaspoon pepper

Directions:

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; place in an ungreased 13-in. x 9-in. 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; 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 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.


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