Beef Veal: Meatloaf 71 by Recipe Cottage

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	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.