Meat Layer
2 pounds (1 kilogram) chopped meat (use half chopped turkey for a leaner protein option)
2 eggs
1 cup quick oats
3/4 cup water
garlic powder, to taste
onion powder, to taste
paprika, to taste
generous squirt Heaven & Earth Ketchup
3/4 cup Gefen Jellied Cranberry Sauce
3/4 cup Gefen Tomato Sauce
Sweet Potato/Potato Layer
1 large sweet potato
3 large potatoes
2/3 cup fried onions
salt, to taste
pepper, to taste
Prepare the Pie
In a large bowl, combine the chopped meat, eggs, oats, water, spices, and ketchup. Mix well. Divide among four small loaf pans.
Microwave the cranberry sauce and tomato sauce together for a minute and combine well. (If you prefer a more savory flavor, omit the cranberry sauce and use one cup of tomato sauce.) Spread a thin layer over the meat loaf in each pan.
Place whole unpeeled potatoes and sweet potato in a pot with water. (Leaving the peel on while cooking gives a creamier texture to the mashed potatoes, and prevents them from becoming watery after freezing.) Cook until soft.
Peel potatoes with a knife and mash potatoes and sweet potato separately. Add fried onions to each. Season with salt and pepper. Gently spread potatoes or sweet potatoes on top of the sauce in each pan.
Place pans in oven and bake for 40 minutes or until set and potatoes look crispy. Let sit a few minutes before serving.
Note:
You can use all sweet potatoes for a change from the standard shepherd’s pie, or all potatoes. Depending on how thick you want the layer of mashed potatoes to be, you might want to adjust the quantities accordingly.
Tip:
If one freezes the meatloaf, when wanting to use it defrost meat loaf either in the fridge or on the counter and reheat in the oven before serving.