Meat Loaf with Potato Crust

1 medium onion, finely chopped
1 garlic clove, minced
2 teaspoons Light Olive Oil
4-1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1-1/2 teaspoons minced fresh thyme
2 eggs, beaten
3/4 cup soft bread crumbs
1-1/2 pounds ground beef
1/2 pound ground veal

Potato Topping:
1-1/2 pounds red potatoes, peeled and cubed
1 teaspoon salt
1/4 cup vegetable broth
2 tablespoons Light Olive Oil
1/4 teaspoon pepper

In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.

Whisk in the eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.

Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.

Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160° and meat is no longer pink. Makes 8 servings.