Shepherd’s Pie Meatloaf
Meat Loaf:
2 tsp. vegetable oil
¾ cup chopped onions (1 medium)
1 clove garlic, minced
½ tsp. dried thyme
1 lb. lean ground beef
½ cup fine, dry bread crumbs
¼ cup evaporated milk
3 TPSP catsup
1 large egg, lightly beaten
2 tsp. Worcestershire sauce
2 tsp. horseradish
1 tsp. salt
½ tsp. dry mustard
½ tsp. freshly ground black pepper
¼ - ½ tsp. cayenne pepper
Potato-Vegetable topping:
1-½ lb potatoes, peeled and halved (about 3 large) (PEG’S NOTE: I used sweet potatoes)
½ cup low-fat milk, heated until steaming
1 large egg, lightly beaten
½ tsp. salt
¼ tsp. freshly ground black pepper
Pinch nutmeg
2 medium carrots, peeled and diced
1 small zucchini, diced
Directions
MEAT LOAF;
Heat oven to 350. In a small skillet, heat oil over medium heat. Saute onions and garlic 2 to 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining meatloaf ingredients. Mix well. Pack into a 9x5” loaf pan. Bake for 30 minutes and pour off any fat.
TOPPINGS: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted water for 30-60 seconds. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meatloaf and spread potato mixture over vegetables. Bake 30-40 minutes longer, or until the top is golden brown.
Makes 6 servings.
Recipe source: Make it All Recipes yahoo group, submitted by Linda Baker
Meat Loaf:
2 tsp. vegetable oil
¾ cup chopped onions (1 medium)
1 clove garlic, minced
½ tsp. dried thyme
1 lb. lean ground beef
½ cup fine, dry bread crumbs
¼ cup evaporated milk
3 TPSP catsup
1 large egg, lightly beaten
2 tsp. Worcestershire sauce
2 tsp. horseradish
1 tsp. salt
½ tsp. dry mustard
½ tsp. freshly ground black pepper
¼ - ½ tsp. cayenne pepper
Potato-Vegetable topping:
1-½ lb potatoes, peeled and halved (about 3 large) (PEG’S NOTE: I used sweet potatoes)
½ cup low-fat milk, heated until steaming
1 large egg, lightly beaten
½ tsp. salt
¼ tsp. freshly ground black pepper
Pinch nutmeg
2 medium carrots, peeled and diced
1 small zucchini, diced
Directions
MEAT LOAF;
Heat oven to 350. In a small skillet, heat oil over medium heat. Saute onions and garlic 2 to 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining meatloaf ingredients. Mix well. Pack into a 9x5” loaf pan. Bake for 30 minutes and pour off any fat.
TOPPINGS: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted water for 30-60 seconds. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meatloaf and spread potato mixture over vegetables. Bake 30-40 minutes longer, or until the top is golden brown.
Makes 6 servings.
Recipe source: Make it All Recipes yahoo group, submitted by Linda Baker