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Print this Recipe    Meatloaf 71

Potato-Crusted Meat Loaf

1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 large cloves garlic
1 pound lean ground beef
1 pound ground veal
1/4 cup egg substitute or 1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry bread crumbs, divided
1 1/2 cups (6 oz.) shredded Fat Free cheese (your choice)
1/2 t. black pepper
1 pound russet baking potatoes, peeled, cooked, kept hot (2 large)
1/4 cup minced chives
2 T. unsalted butter, melted

Preheat the broiler. Place the onion, bell peppers and garlic
cloves on a baking sheet. Broil 3 inches from heat for 7 minutes
or until blackened, turning frequently. Transfer to a paper bag,
close tightly and let stand 15 minutes or until soft. Scrape off
outside skins. Chop the onion and garlic; seed and chop the peppers.
(You will have about 2 cups of vegetables).

Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick
cooking spray. In a large bowl, mix the beef, veal, vegetables,
egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black
pepper. Mix with your hand until well combined. Transfer to the
baking dish and pat into a 12x7" loaf, mounding it slightly in the
center.

In a small bowl, with an electric mixer set on med.-high, whip the
hot potatoes with the remaining 1 cup of cheese, the chives and
the butter until fluffy. Pipe or spoon on top and sides of the
loaf. Bake for 1 hour or until a meat thermometer inserted into
the center of the meat loaf registers 145.

Let stand for 10 minutes before serving.

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