POTATO CRUSTED BEEF & VEAL LOAF

POTATO CRUSTED BEEF & VEAL LOAF


Ingredients

1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 garlic cloves
1 lb. lean ground beef
1 lb. ground veal
1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry breadcrumbs, divided
1 1/2 cups fat free cheese, shredded
1/2 tsp. black pepper
1 lb. russet baking potatoes, peeled, cooked, kept hot
1/4 cup chives, minced
2 tbsp. butter, unsalted and melted


Methods/steps

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 degrees and spray a 13x9x3 inch-baking dish
with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables,
egg, chili sauce, breadcrumbs, 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 inch loaf,
mounding it slightly in the center.
In a small bowl, with an electric mixer set on medium-high,
whip the hot potatoes with the remaining 1 cup of cheese,
the chives and the butter until fluffy and 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.