Dinner today was a meat loaf with mashed potato crust, carrots and onions on the side and some salad from the garden, while our oldest made a peach cobbler for dessert. It took a smidge of planning to figure out what goes into the oven when and at what temperature, and we had to figure out if the cobbler and the meat loaf will fit into the oven at the same time. Planned the work, worked the plan, see the result! The peach cobbler went into the oven around the same time the mashed potatoes went on the meat loaf. Everyone raved. Oldest daughter was about as proud of her creation as her parents are of her.
Meat Loaf with Mashed Potato Crust
2 1/2 lbs ground beef
2 lbs ground pork
2 eggs,slightly beaten
1/2 cup milk
bit of mustard to taste
salt and pepper to taste
Preheat oven to 350°F (175°C).
Combine the beef, pork, egg, milk and mustard in a large bowl. Season to taste. Form into a loaf and place in a baking dish.
Cut carrots and onions and place around the meatloaf, and put in the oven. Bake for about 2 hours before adding the potato crust.
For the crust, boil potatoes and mash them as usual or use leftover mashed potatoes. Cover the meatloaf with mashed potatoes and bake for another hour or so.
The meatloaf should bake for a minimum of 3 hour altogether at 350°F (175°C), until the meat thermometer shows 160°F or more.
For the batter:
1/2 cup melted butter
1 cup flour
1 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 egg, slightly beaten
For the filling:
1 big (28 ounce) can of sliced peaches, drained and rinsed
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt butter in a 9 x 13 inch pan. In a large bowl, mix the dry ingredients for the batter. Then stir in milk and egg. Pour evenly over melted butter.
Combine peaches, sugar and spices. Spread over batter, do not stir.
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown, and serve warm with ice cream.