Feed Eight for Under $10: Meat Loaf

Oct. 24, 2008 — -- Got a big dinner group but want to save some cash? No problem.

You may be surprised to find you can feed up to eight people and spend just $10. Catherine Cassidy from "Taste of Home" magazine demonstrated three recipes on "Good Morning America."

Also, click here to find a food bank in your area.

Today we've got three great dishes (click on the recipe you'd like to see):

Meat Loaf With Potato Crust

Ham and Broccoli Bake

Caramel Apple Bread Pudding.

For more meal ideas, check out "GMA's" recipe index.

Meat Loaf With Potato Crust -- $1.35 Per Serving

Prep time: 30 min.

Bake time: 1 1/4 hours

Yield: 8 servings

Ingredients:

1 medium onion, finely chopped

1 garlic clove, minced

2 teaspoons olive oil

4 1/2 teaspoons curry powder

1/2 easpoon 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

3/4 cup soft bread crumbs

1 1/2 pounds ground beef

1/2 pounds ground veal

Potato Topping:

1 1/2 pounds red potatoes, peeled and cubed

1 teaspoon salt

1/4 cup vegetable broth

2 tablespoons olive oil

1/4 teaspoon pepper

Directions:

1. In a small skillet, sauté 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.

2. Whisk in the eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf and place in an ungreased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 30 minutes.

3. Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving ½ cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.

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

Recipe courtesy of Taste of Home.