Ingredients
2 eggs, lightly beaten1 can (5-1/2 ounces) spicy hot V8 juice1 cup chopped green pepper2/3 cup chopped onion1/2 cup seasoned bread crumbs1/2 cup quick-cooking oats1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper2 pounds ground beefMASHED POTATOES:4-2/3 cups water1 cup plus 2 tablespoons milk7 tablespoons butter, cubed1-3/4 teaspoons salt4-2/3 cups mashed potato flakesKetchup and mustard
Preparation
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border.
