| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef, Casseroles, Main dish, Potatoes | 8 | Servings | |
INGREDIENTS
| 1 | c | Bread crumbs |
| 1/2 | c | Parmesan cheese — grated |
| 1 | tb | Basil |
| 1/2 | ts | Pepper |
| 2 | Eggs | |
| 2 | Cloves garlic — minced | |
| 16 | oz | Tomato sauce |
| 2 | lb | Ground beef, lean |
| 3 | lb | Potato — peeled |
| 1 | cn | Evaporated milk |
| Salt and pepper |
INSTRUCTIONS
In a large bowl, combine crumbs, cheese, basil, the 1/2 teaspoon pepper, eggs, garlic, and 1 cup of the tomato sauc. Add beef and, using your hands or a spoon, mix until combined. In a shallow baking pan (about 10 inches in diameter), shape mixture into a 2-inch-thick heat or oval. (If desired). Bake in 400 degree oven for 45 minutes. Remove from oven; carefully drain fat from pan, then top loaf with remaining tomato sauce. Bake for 15 more minutes. While loaf is baking, cook potatoes in boiling water until tender throughout when pierced(about 30 minutes). Drain potatoes and mash with a potato masher or an electric mixer until smooth; slowly beat in milk. Season to taste with salt and pepper . To serve, carefully transfer meat loaf to a serving dish. Spoon potatoes into a pastry bag fitted with a large star tip; pipe potatoes around meat loaf.( Or simply spoon potatoes around loaf.) Makes 8 servings. Recipe By : Sunset's All Times Favorites Posted to MM-Recipes Digest by "John Weber" <[email protected]> on Mar 22, 98
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