Thursday, April 11, 2013

Shepherd's Pie Meatloaf

Shepherd's Pie Meatloaf

2 lbs. ground beef or lamb
1/2 c. grated onion
1 c. fresh bread crumbs
1/2 c. chicken broth
2 eggs, lightly beaten
2 cloves garlic, minced
1 Tbsp. tomato paste or ketchup
2 Tbsp. Worcestershire sauce
1 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. black pepper
1 c. frozen peas and carrots (or mixed vegetables)


2 c. cooked mashed potatoes (fresh or boxed)
1/4 c. frozen pease & carrots (or mixed vegetables)

Preheat oven to 350.

In a large bowl, mix together all meatloaf ingredients until well combined.  Press into a 9 x 5 inch loaf pan.
Bake for 40 minutes.  Increase oven temperature to 400.

Remove meatloaf from oven and top with mashed potatoes, spreading out with spatula to seal edges. Sprinkle with remaining 1/4 c. peas & carrots.  Return to oven and bake 20 minutes more.

Remove from oven and let rest 10 minutes before serving.

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