November 11, 2009

Potato-Crusted Veal & Beef Loaf

Potato-Crusted Veal & Beef Loaf

Makes: 4-6 servings

Created by The MDM Team, Monday, January 21, 2008
It's not just veal. And it's not just beef. It's a marvelous combination of these mouthwatering meats that's crusted in potatoes.

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

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.
Additional Tips
Ready in 1½ hour

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