| 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" <hdbrer@ibm.net> on Mar 22, 98
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