1 egg
1/3 cup dry bread crumbs
7 oz. can tomato sauce
1 1/2 lbs. lean or medium ground beef
1/2 cup grated mozzarella cheese
2 minced garlic cloves
1-1/2 tsp. dried basil
1/2 tsp. dried leaf oregano
3/4 tsp. salt
1/4 tsp. black pepper
2 cups thick mashed potatoes
1 green onion, finely chopped
1/4 tsp. black pepper

Preparation Time 20 minutes
Baking Time 1 1/4 hours

Makes 6 to 8 Slices

From Linda's Kitchen 

1. Preheat oven to 350 degrees. Beat egg in a medium size mixing bowl. Stir in bread crumbs and 1/3 cup tomato sauce. (Remainder of sauce goes over meat loaf.) Add beef, cheese, garlic, basil, oregano, salt and pepper. Using your hands or a fork, work meat until evenly mixed. To make filling, stir mashed potatoes with green onion and pepper in another bowl.

2. Place a sheet of waxed paper approximately 15" long on the counter. Place meat mixture on waxed paper. Using your hands, pat out into a rectangle about 8" wide and 11" long. Spread with mashed potatoes, leaving a 1" border uncovered. Lift 1 short end of waxed paper. Roll up meat and potatoes, jelly roll style, leaving waxed paper behind. Using your fingers, gently smooth ends, covering any potatoes with meat mixture. Place in an ungreased 9x5" loaf pan. Discard waxed paper. Spread with 1/4 cup tomato sauce.

3. Cook, uncovered, in center of oven for 1 hour. Drain off any juices. Spread with remaining tomato sauce. Continue cooking until meat is browned and pan juices are bubbly, about 15 more minutes. Cool for 5 minutes before removing from pan. For neater slices, use a serrated knife with a back and forth motion to cut through loaf. Covered and refrigerated, meat loaf will keep well for up to 3 days. We do not recommend freezing as potatoes will water out.