Meatloaf 'Meringue' Pie

Ingredients

Meatloaf:

1 1/2 cup / 375 ml

fresh whole-wheat breadcrumbs

1/2 cup / 125 g

Naturegg Simply Egg Whites, well shaken

1/2 cup / 125 ml

2% milk

1

small onion, grated

2 tbsp / 30 ml

each Dijon mustard and Worcestershire sauce

1/2 tsp / 2 ml

each dried thyme leaves, salt and pepper

2

cloves of garlic, minced

1 1/2 pound / 680 g

extra lean ground beef

Potatoes:

2 pound / 1 kg

Yukon Gold potatoes (about 4 large), peeled and chopped

1/2 cup / 125 g

Naturegg Simply Egg Whites, well shaken

1/4 cup / 50 ml

sour cream

1

clove of garlic, minced

1/2 tsp / 2 ml

each salt and pepper

Directions

1. Meatloaf: Preheat the oven to 350°F (180°C). Stir the breadcrumbs with the egg whites and milk in a large bowl; let stand for 5 minutes. Stir in the onion, mustard, Worcestershire sauce, thyme, salt, pepper and garlic. Gently mix in the beef just until evenly incorporated (do not over mix). Press into a greased 9-inch (1.5 L) deep-dish pie plate. Bake for 30 minutes.

2. Potatoes: Meanwhile, cook the potatoes in a large pot of boiling water until fork tender; drain well. Transfer to a bowl and mash. Add the egg whites, sour cream, garlic, salt and pepper. Use an electric mixer to beat until fluffy. Carefully spread the potatoes over the meatloaf; swirl to resemble a meringue-topped pie.

3. Bake for an additional 15 minutes or until potatoes are set and the meatloaf reaches an internal temperature of 165°F(74°C) when tested with an instant read thermometer. Broil for 5 minutes or until lightly browned. Let stand for 5 minutes before slicing into wedges.

Tips

1. Pulse whole wheat bread in your food processor to make fresh breadcrumbs.

2. Serve the pie with your favourite condiment such as ketchup, chili sauce or beef gravy on the side.