What's cooking
Published Monday November 24th, 2008
The Times & Transcript
Meatloaf with Potato Crust
1 medium onion, finely chopped 1
1 garlic clove, minced 1
2 tsp. olive oil 10 ml
4 1/2 tsp. curry powder 52 ml
3/4 tsp. salt 3 ml
1/2 tsp. all spice 2 ml
1/2 tsp. pepper 2 ml
3/4 cup vegetable broth 175 ml
2 green onions, thinly sliced 2
1 1/2 tsp. thyme 7 ml
2 eggs 2
3/4 cup soft bread crumbs 175 ml
1 1/2 lb. hamburger 680 g
1/2 lb. ground veal 225 g
Potato Topping
1 1/2 lb. red potatoes peeled and cubed 680 g
1 tsp. salt 5 ml
1/4 cup vegetable broth 60 ml
2 tbsp. olive oil 30 ml
1/4 tsp. pepper 1 ml
In a skillet saute onion and garlic in oil until tender. Stir in
seasonings. Add broth and bring to a boil. Reduce heat and simmer
uncovered for 5 minutes. Stir in green onions and thyme; transfer to a
large bowl. Cool to room temperature. Whisk eggs, stir in bread crumbs,
crumble beef and veal over mixture and mix well. Put in a loaf pan and
bake at 350 F (175 C) for 30 minutes. Meanwhile put potatoes in a sauce
pan, cover with water, add salt, bring to a boil. Reduce heat, simmer
uncovered for 15 to 20 minutes or until tender; drain reserving 1/4 cup
cooking liquid. Mash potatoes with broth, oil, pepper, and reserved
cooking liquid. Place mashed potatoes onto meat loaf and bake for 45
minutes longer or until meat is no longer pink.
Source: Debra Turner, Moncton
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