Beef and Potato Loaf

As the weather shows hints of fall and turns cooler, I tend to pull out recipes that are "comfort" food, like this meatloaf with potatoes cooked beneath it.  You can easily half the recipe if you feel that this is too much, but if you like leftover meatloaf like I do, you'll want to have plenty for later.

Beef and Potato Loaf

Ingredients:

Potatoes:

6 medium potatoes, peeled and thinly sliced
1 Tablespoon chopped onion
1/2 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper

Meatloaf:

1 pound lean ground beef
1 pound ground turkey
1 sleeve of saltine crackers, crushed
1 1/2 cups milk
1/2 cup ketchup or chili sauce
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper

Glaze:

1/2 cup ketchup
4 Tablespoons brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg

Directions:

Preheat oven to 350 degrees F.
Spray a large baking dish with non-stick spray.  I used my Le Cresuet oval pot.
Layer in the sliced potatoes, topping each layer with some of the onion, thyme, salt and pepper.

Crush the crackers finely, I used my food processor to quickly make the crumbs.

In a large mixing bowl, combine the ground beef, turkey and remaining ingredients. 

Mix thoroughly (I use my hands) until combined and let stand for about 15-20 minutes for the liquid to absorb into the mixture.

Place meat mixture on top of the potato slices.
Bake in a 350 degree oven for 60 minutes, adding additional time until done (depends on your pan and the thickness of the meatloaf).

15 minutes before removing the meatloaf from the oven, mix up the glaze and top the meatloaf.  Return to the oven and continue baking for 15 minutes.

....and That's What's Cooking at Cathy's ~ Enjoy!