Preheat the oven to 350. In a large pot of cold, salted water, bring the potatoes to a boil over high heat. Lower the heat to medium and cook until tender, about 20 minutes. Drain. When cool enough to handle, remove and discard the skins and transfer the potatoes to a bowl. Mash with the warm milk and 2 tbsp btuter until almost smooth. Season with salt and pepper. Let cool to room temperature.
Meanwhile, in a large bowl, combine the beef, eggs, worcestershire sauce, and onion powder with 2/3 of the scallions, 2/3 parsley, 4 tbsp sour cream, and 1/2 cup mashed potatoes. Season.
Line a baking sheet with parchmant paper. Transfer the beef mixture to the pan and shape into an 8x4 inch loaf. Bake for 30 minutes. Stir the remaining scallions, parsley, and sour cream into the remaining mashed potatoes. Pat potatoes onto the meatloaf and dot the remaining 1 tbsp butter. Bake 15 minutes longer. Let meatloaf rest for 5 minutes before serving.
Originally Submitted
9/18/2013
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