Ingredients Jump to Instructions ↓

  1. 1 medium onion, finely chopped

  2. 1 garlic clove, minced

  3. 2 teaspoons olive oil

  4. 4-1/2 teaspoons curry powder

  5. 3/4 teaspoon salt

  6. 1/2 teaspoon ground allspice

  7. 1/2 teaspoon pepper

  8. 3/4 cup canola oil

  9. 2 green onions, thinly sliced

  10. 1-1/2 teaspoons minced fresh thyme

  11. 2 eggs, lightly beaten

  12. 3/4 cup soft bread crumbs

  13. 1-1/2 pounds ground beef

  14. 1/2 pound ground veal POTATO TOPPING:

  15. 1-1/2 pounds red potatoes, peeled and cubed

  16. 1 teaspoon salt

  17. 1/4 cup vegetable broth

  18. 2 tablespoons olive oil

  19. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. 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.


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