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1
Preheat oven to 350 degrees.
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2
In large bowl beat 2 Large eggs with 1/2 c. lowfat milk, 1 1/2 tsp.
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3
salt, the thyme, nutmeg and pepper.
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4
Stir in bread crumbs.
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5
Let mix stand 5 min.
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6
Add in grnd meats, minced parsley and onion.
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7
Mix lightly with fork till well combined.
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8
Grease a 9 x 5 x 2 3/4 inch loaf pan.
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9
Pack in meatloaf mix.
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10
Bake 60 min.
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11
Make mashed potato topping.
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12
Pare potatoes cut in quarters.
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13
Cook in 1 inch boiling water with 1 tsp.
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14
salt.
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15
Cover till tender 20 min.
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16
Drain well, return to saucepan.
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17
Beat with portable electric mixer or possibly mash with potato masher till smooth.
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18
Heat slowly stirring over low heat to dry out about 5 min.
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19
In saucepan, heat lowfat milk and butter till butter melts, do not let lowfat milk boil.
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20
Gradually beat warm lowfat milk mix into potatoes till potatoes are smooth, light and fluffy.
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21
Beat in white pepper, cayenne and egg yolks.
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22
Remove meat loaf from oven.
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23
Swirl mashed potatoes proportionately over entire surface.
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24
Return to oven, bake till potato topping is slightly golden brown.
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25
Serve garnished with parsley.
