Swiss Meatloaf and Potatoes Puffs
  

Everyone one must think I a little nuts with all the meatloaf recipes I have been posting, but I really like the stuff, especially cold in sandwiches.  Here is a good one I found in an Amish Cookbook.  Serve it with the Potato Puffs.

Swiss Meatloaf
1 large egg, beaten lightly
1/2 cup evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground sage
1-1/2 pounds ground beef
1 cup Ritz cracker crumbs (about 24 crackers)
3/4 cup grated Swiss Cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1 inch pieces

Preheat oven to 350 degrees.
Beat the egg in a large bowl.  Add the evaporated milk, sage, salt and pepper and mix well. Add the ground beef, cracker crumbs, 1/2 cup of the Swiss cheese and the chopped onion; lightly blend.
Form into a loaf and place in a 2-quart rectangular baking dish.  Arrange bacon pieces on top of loaf.  Bake for 40 minutes.  Sprinkle the remaining 1/4 cup Swiss cheese on top and bake 10 minutes longer.

Potato Puffs
                                                                                                                       

English: A small plate with a serving of mashed potatoes. (Photo credit: Wikipedia)

3 cups mashed potatoes
1 cup hot milk
2 eggs, separated
1 teaspoon dried parsley flakes
1 teaspoon salt
1-1/2 teaspoons butter
1/4 cup grated cheddar cheese

Add beaten egg yolks to mashed potatoes.  Then add salt, parsley, and milk.  Mix well.
Folk in stiffly beaten egg whites.  Drop by spoonfuls into a flat buttered baking dish. placing potatoes about an inch apart. (Greased muffin tins could be used as well)
Sprinkle with grated cheese and bake at 400 degrees for 20 minutes or until potatoes are puffed and gold brown.  Serve at once.
Serves 6.

Enjoy
The Old Guy