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Ingredients
- 2 Large eggs
- 1/4 c. minced parsley
- 1/2 c. lowfat milk
- 1/4 c. finely minced onion
- 1 1/2 teaspoon salt
- 1 teaspoon dry thyme leaves
- 1/8 teaspoon nutmeg
- Dash of pepper
- 1 1/2 c. soft white bread crumbs
- 2 pound grnd chuck
- 1/2 pound grnd pork
Directions
- Preheat oven to 350 degrees. In large bowl beat 2 Large eggs with 1/2 c. lowfat milk, 1 1/2 tsp. salt, the thyme, nutmeg and pepper. Stir in bread crumbs. Let mix stand 5 min.
- Add in grnd meats, minced parsley and onion. Mix lightly with fork till well combined. Grease a 9 x 5 x 2 3/4 inch loaf pan. Pack in meatloaf mix. Bake 60 min.
- Make mashed potato topping. Pare potatoes cut in quarters. Cook in 1 inch boiling water with 1 tsp. salt. Cover till tender 20 min. Drain well, return to saucepan.
- Beat with portable electric mixer or possibly mash with potato masher till smooth. Heat slowly stirring over low heat to dry out about 5 min.
- In saucepan, heat lowfat milk and butter till butter melts, do not let lowfat milk boil. Gradually beat warm lowfat milk mix into potatoes till potatoes are smooth, light and fluffy. Beat in white pepper, cayenne and egg yolks.
- Remove meat loaf from oven. Swirl mashed potatoes proportionately over entire surface. Return to oven, bake till potato topping is slightly golden brown. Serve garnished with parsley. Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 188 | 60% |
| Total Fat 20.82g | 26% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.93g | |
| Cholesterol 103mg | 34% |
| Sodium 468mg | 20% |
| Potassium 323mg | 9% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.57g | 1% |
| Protein 19.43g | 31% |
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