Ingredients
2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
MASHED POTATOES:
4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard
Directions
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 meat 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. Yield: 8-10 servings.
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