2 pounds ground beef
1/2 cup diced yellow onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 tablespoon chopped garlic
1 cup white bread crumbs
1 tablespoon chopped fresh thyme
1/4 cup ketchup
Sauteed Vegetables, recipe follows
Garlic Mashed Potatoes, recipe follows
Fried Leeks, recipe follows
1 peeled carrot
1 yellow squash
1 red bell pepper
1 tablespoon olive oil
Salt and pepper
4 Idaho potatoes, peeled and sliced
1 tablespoon unsalted butter
2 tablespoons cream cheese
1 teaspoon chopped garlic
Pinch salt and white pepper
1 leek, cleaned
Preheat the oven to 375 degrees F. In a mixing bowl, mix all ingredients until incorporated. Form into loaf and place in loaf pan and bake, uncovered, for 40 minutes until cooked through. Allow to cool and slice meatloaf into 1-inch slices. On a serving plate, layer Napoleon style in the following order: Sauteed Vegetables, Garlic Mashed Potatoes, a slice of meatloaf, a second layer of Garlic Mashed Potatoes, a second slice of meatloaf, and top with Fried Leeks.
Thinly slice vegetables into 1/8-inch by 1/8-inch by 2-inch strips. Saute all vegetables in pan with olive oil and season, to taste.
Place peeled and sliced potatoes in pot of water and boil until soft. Strain potatoes. Place potatoes in a mixing bowl add remaining ingredients and whip until texture is fine. Place garlic mashed potatoes in a pastry bag with a star tip.
Cut leek into julienne strips and coat with cornstarch. In a saute pan, heat enough oil to cover leeks. Drop in leeks and fry until golden brown, about 1 to 2 minutes. Drain on paper towels.
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