Meat 'n' potato loaf

Instructions

• Preheat oven to 350F (180C). Beat egg in a medium-size mixing bowl. Stir in bread crumbs and 1/3 cup tomato sauce. (Remainder of sauce goes over meat loaf.) Add beef, cheese, garlic, basil, oregano, salt and pepper. Using your hands or a fork, work meat until evenly mixed. To make filling, stir mashed potatoes with green onion and pepper in another bowl.

• Place a sheet of waxed paper approximately 15-in. long on the counter. Place meat mixture on waxed paper. Using your hands, pat out into a rectangle about 8 inches wide and 11 inches long. Spread with mashed potatoes, leaving a 1-inch border uncovered. Lift 1 short end of waxed paper. Roll up meat and potatoes, jelly-roll style, leaving waxed paper behind. Using your fingers, gently smooth ends, covering any potatoes with meat mixture. Place in an ungreased 9x5-inch loaf pan. Discard waxed paper. Spread with 1/4 cup tomato sauce.

• Cook, uncovered, in centre of 350F oven for 1 hour. Drain off any juices. Spread with remaining tomato sauce. Continue cooking until meat is browned and pan juices are bubbly, about 15 more minutes. Cool for 5 minutes before removing from pan. For neater slices, use a serrated knife with a back- and-forth motion to cut through loaf. Covered and refrigerated, meat loaf will keep well for up to 3 days. We do not recommend freezing as potatoes will water out.

• Chatelaine tip: For 2 cups of thick mashed potatoes, stir 2 cups instant potato flakes with 1 cup boiling water, 1 tablespoon butter, 3/4 cup buttermilk and 1/2 teaspoon salt. Or peel 2 to 3 large potatoes and boil until soft. Drain well and mash. Measure out 2 cups and stir in 1 tablespoon butter and 1/2 teaspoon salt.