Ingredients
1 medium onion, finely chopped1 garlic clove, minced2 teaspoons olive oil4-1/2 teaspoons curry powder3/4 teaspoon salt1/2 teaspoon ground allspice1/2 teaspoon pepper3/4 cup vegetable broth2 green onions, thinly sliced1-1/2 teaspoons minced fresh thyme2 eggs, lightly beaten3/4 cup soft bread crumbs1-1/2 pounds ground beef1/2 pound ground vealPOTATO TOPPING:1-1/2 pounds red potatoes, peeled and cubed1 teaspoon salt1/4 cup vegetable broth2 tablespoons olive oil1/4 teaspoon pepper
Preparation
In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a thermometer reads 160° and meat is no longer pink.
