Shepherd's Pie Meatloaf (TNT)

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