Potato-Crusted Meatloaf

Ingredients

• 1 large yellow onion
• 1 large green bell pepper
• 1 large red bell pepper
• 3 garlic cloves
• 1 lb lean ground beef
• 1 lb ground veal
• 1/4 cup egg substitute, beaten or 1 large egg, beaten
• 1/2 cup bottled chili sauce
• 1 cup seasoned dry bread crumb, divided
• 1 1/2 cups fat free cheese, shredded (your choice)
• 1/2 teaspoon black pepper
• 1 lb russet baking potatoes, peeled, cooked, kept hot (2 large)
• 1/4 cup chives, minced
• 2 tablespoons unsalted butter substitute, melted (I used marg.)

Directions

1. 1

   Preheat the broiler.

2. 2

   Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.

3. 3

   Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.

4. 4

   Chop the onion and garlic; seed and chop the peppers.

5. 5

   (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.

6. 6

   In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.

7. 7

   Mix with your hand until well combined.

8. 8

   Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.

9. 9

   In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.

10. 10

    Pipe or spoon on top and sides of the loaf.

11. 11

    Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.

12. 12

    Let stand for 10 minutes before serving.