Shepherd's Pie Meat Loaf Meat Loaf: 2 tsp vegetable oil 3/4 cup chopped onions (1 medium) 1 clove garlic, minced 1/2 tsp dried thyme 1 lb lean ground beef 1/2 cup fine, dry bread crumbs 1/4 cup evaporated skim milk 3 tbsp catsup 1 large egg, lightly beaten 2 tsp each Worcestershire sauce, horseradish 1 tsp salt 1/2 tsp each dry mustard, freshly ground black pepper 1/4-1/2 tsp cayenne pepper
Potato-Vegetable Topping: 1-1/2 lb potatoes, peeled and halved (about 3 large) PEG'S NOTE: I used sweet potatoes 1/2 cup low-fat milk, heated until steaming 1 large egg, lightly beaten 1/2 tsp salt 1/4 tsp freshly ground black pepper pinch nutmeg, preferably freshly grated 2 medium carrots, peeled diced 1 small zucchini, diced Directions Meat Loaf: Heat oven to 350º F. (175º C). In a small skillet, heat oil over medium heat. Sautè onions and garlic 2 - 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a 9x5" loaf pan. Bake for 30 minutes and pour off any fat. Topping: 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 boiling water for 30 - 60 seconds.. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meat loaf 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 __._,_.___ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
