Meat Loaf with Potato Crust Recipe

In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature. Whisk in eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid. Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160° and meat is no longer pink. Yield: 8 servings.