2 eggs
1/4 c. chopped parsley
1/2 c. milk
1/4 c. finely chopped onion
1 1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. nutmeg
Dash of pepper
1 1/2 c. soft white bread crumbs
2 lb. ground chuck
1/2 lb. ground pork

MASHED POTATO TOPPING:

8 med. potatoes (about 2 1/2 lb.)
1 tsp. salt
1/2 c. milk
1/4 c. butter
1/8 tsp. white pepper
Dash cayenne
2 egg yolks
Parsley sprigs

Preheat oven to 350 degrees. In large bowl beat 2 eggs with 1/2 cup milk, 1 1/2 teaspoon salt, the thyme, nutmeg and pepper. Stir in bread crumbs. Let mixture stand 5 minutes.

Add ground meats, chopped parsley and onion. Mix lightly with fork until well combined. Grease a 9 x 5 x 2 3/4 inch loaf pan. Pack in meatloaf mixture. Bake 60 minutes.

Make mashed potato topping. Pare potatoes cut in quarters. Cook in 1 inch boiling water with 1 teaspoon salt. Cover until tender 20 minutes. Drain well, return to saucepan.

Beat with portable electric mixer or mash with potato masher until smooth. Heat slowly stirring over low heat to dry out about 5 minutes.

In saucepan, heat milk and butter until butter melts, don't let milk boil. Gradually beat hot milk mixture into potatoes until potatoes are smooth, light and fluffy. Beat in white pepper, cayenne and egg yolks.

Remove meat loaf from oven. Swirl mashed potatoes evenly over entire surface. Return to oven, bake until potato topping is slightly golden. Serve garnished with parsley. Makes 10 servings.