3 lbs. baking potatoes, scrubbed and sliced crosswise 1/8 inch thick
4 T. butter
1 large onion, quartered, then one-quarter finely chopped
2 T. flour
2 1/2 c. half-and-half, warmed
6 oz. swiss, shredded
Salt and pepper
2 carrots, peeled and quartered
1 sm. beet, peeled and quartered
1/2 c. marinara sauce
1/2 c. plain dried breadcrumbs
1 lb. ground dark-meat turkey
1 lb. ground beef chuck
1 c. fresh basil leaves
1/2 c. EVOO
1 t. fresh lemon juice
Position a rack in the center of the oven and preheat to 375 degrees. In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread evenly on a paper-towel lined baking sheet to cool. In a saucepan, melt the butter over medium heat. Add the copped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minute. Remove from the heat. Stir in the cheese, 1 t. salt and 1/2 t. pepper. Let cool.
Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl. Add the beet to the processor and chop. Transfer to a kitchen towel, wrap and squeeze out any excess moisture.
Whisk the eggs, marinara, breadcrumbs, 1 1/4 t. salt and 1/2 t. pepper into the carrot mixture. Crumble in the turkey, beef and beets and mix well. Transfer to a 9-by-13-inch oval casserole, pressing into an even layer. Top with the potato and cheese sauce.
Place the casserole on a baking sheet and bake until the edges are bubbly and the top is browned, about 40 minutes. Cover with foil and continue cooking until a meat thermometer placed in the center of the loaf registers 175 degrees, 20 to 25 minutes. Let cool for 20 minutes before serving.
Puree the basil, EVOO, lemon juice and 1/2 t. salt. Serve with the meatloaf.
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