Potato-Crusted Meatloaf

• 1 large yellow onion
• 1 large green bell pepper
• 1 large red bell pepper
• 3 garlic cloves
• 1 lb lean ground beef
• 1 lb ground veal
• 1/4 cup egg substitute or 1 large egg, beaten
• 1/2 cup bottled chili sauce
• 1 cup seasoned dry bread crumb, divided
• 1 1/2 cups fat free cheese, shredded (your choice)
• 1/2 teaspoon black pepper
• 1 lb russet baking potatoes, peeled, cooked, kept hot (2 large)
• 1/4 cup chives, minced
• 2 tablespoons unsalted butter substitute, melted (I used marg.)

1. Preheat the broiler.
2. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
3. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
4. Chop the onion and garlic; seed and chop the peppers.
5. (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
6. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
7. Mix with your hand until well combined.
8. Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
9. In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
10. Pipe or spoon on top and sides of the loaf.
11. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
12. Let stand for 10 minutes before serving.

yellow onion, green bell pepper, red bell pepper, garlic, lean ground beef, ground veal, egg substitute, bottled chili sauce, bread, cheese, black pepper, potatoes, chives, substitute

Taken from www.food.com/recipe/potato-crusted-meatloaf-2822 (may not work)