Shepherd's Pie Meat Loaf

I made this meatloaf this week and it was great! I had my mother in law and sister in law over for dinner (after visiting my brother in law Mark in the hospital).....They loved it! My mother in law isn't eating much anymore, but she cleaned her plate this time!!  I used mashed sweet potatoes instead of white potatoes and YUMMY!!! Enjoy. hugs, peg

Shepherd's Pie Meat Loaf

Meat Loaf:

2 tsp vegetable oil
3/4 cup chopped onions (1 medium)
1 clove garlic, minced
1/2 tsp dried thyme
1 lb lean ground beef
1/2 cup fine, dry bread crumbs
1/4 cup evaporated skim milk
3 tbsp catsup
1 large egg, lightly beaten
2 tsp each Worcestershire sauce, horseradish
1 tsp salt
1/2 tsp each dry mustard, freshly ground black pepper
1/4-1/2 tsp cayenne pepper

Potato-Vegetable Topping:
1-1/2 lb potatoes, peeled and halved (about 3 large) PEG’S NOTE: I used sweet potatoes
1/2 cup low-fat milk, heated until steaming
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch nutmeg, preferably freshly grated
2 medium carrots, peeled diced
1 small zucchini, diced

Directions

Meat Loaf: Heat oven to 350º F. (175º C). In a small skillet, heat oil over medium heat. Sautè onions and garlic 2 - 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a 9x5" loaf pan. Bake for 30 minutes and pour off any fat.

Topping: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted boiling water for 30 - 60 seconds.. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meat loaf and spread potato mixture over vegetables. Bake 30 - 40 minutes longer, or until the top is golden brown.

Makes 6 servings.

Recipe source: Make it all Recipes yahoo group, submitted by Linda Baker