2 lb. ground beef
2 c. soft bread crumbs
1/2 c. finely chopped onions
2 tbsp. minced fresh parsley
2 tsp. marjoram leaves
2 tsp. salt
1/4 tsp. pepper
2 eggs lightly beaten
1 c. tomato juice

2 lb. potatoes, pared and quartered (6 med.)
1/4 c. melted butter
1/3 c. hot milk
1 egg well beaten
1 c. shredded Cheddar cheese

Combine beef, bread crumbs, onion, parsley, marjoram, salt, pepper, eggs and tomato juice in bowl. Mix lightly but well. Shape into 9 inch loaf on greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 350 degrees for 50 minutes.

Meanwhile, cook potatoes in boiling salted water for 25 minutes or until tender. Drain well. Mash potatoes with vegetable masher. Beat in butter and milk. Stir in egg. Spread meatloaf with hot potato mixture. Sprinkle with shredded cheese. Place in broiler, 9 inches from heat, until cheese melts and surface is lightly browned. Let stand 5 minutes before slicing. Makes 6 to 8 servings.