Ingredients
- 450 oven
- 9 ungreased baking combine the beef (pan)
- 8 loaf
- 2 eggs (lightly beaten)
- 1 squash (julienned yellow)
- 1 worcestershire
- 950 ml saucepan combine
- 700 gr beef (ground)
- 575 gr potatoes (white peeled)
- 190 gr zucchini (julienned)
- 190 gr carrots (julienned)
- 180 ml evaporated milk in all
- 130 gr pork (ground)
- 120 gr fine dry breadcrumbs (very)
- 120 gr julieened onions
- 90 gr onion (finely chopped)
- 75 gr celery (finely chopped)
- 65 gr gree pepper (finely chopped)
- 60 ml milk to the meat mixture
- 45 gr butter with the onions
- 45 gr butter in all
- 8 gr salt
- 6 gr cayenne pepper (ground)
- 5 gr pepper (white)
- 3 gr garlic (minced)
- 2 gr cumin (ground)
- 1 gr tabasco
drippings.Set meat and drippings aside. Boil the potatoes until fork tender,drain reserving 1 c potato water.Place the potatoes while hot in a large mixing bowl. Add remaining butter, half c milk salt & white pepper. Stir with wooden spoon until broken up then beat with a whisk or hand held mixer.If potatoes are not creamy enough beat in some of the reserved water. In a large skillet combine the reserved drippings with the carrots,onions and veg. seasoning mix. Saute over high heat for 1.5 minutes stirring frequently. Add zucchini and yellow squash and continue saute until noticably bright in color,about 3-4 minutes stirring once in a while. Remove from heat. Mound the cooked vegetables on top of the meat loaf,keeping away from edges. Layer the mashed potatoes evenly over top of of the vegetable layer and top edges of meat,using all of the potatoes. Bake at 525 until brown on top about 8-10 minutes. Serve immediately.
