Meatloaf with smashed potatoes

Meatloaf is something everyone should know how to make--and make well.  I'm not talking about meat topped with ketchup either. I'm talking about rich beef mixed with fresh herbs and a variety of onions, tomatoes, leeks and spices, baked to perfection and served with a side of smashed potatoes, this dish is delicious.

All you need is:

2 pounds lean ground beef
2 eggs
1 cup dry oatmeal (you can use breadcrumbs if you rather)
1 yellow onion, chopped
1 bunch scallions, chopped
1 handful flat leaf parsley, chopped
2 leeks, chopped and rinsed thoroughly
 - tip: fill a bowl of water with cold water and let the leek rings soak
1 can diced tomatoes
1 can tomato paste
Salt
Cracked pepper
Powdered yellow mustard
Worcestershire sauce
Parmesan cheese

In a large bowl mix: beef, eggs, oatmal, onion, scallions, parsley, tomato paste, half the can of diced tomatoes, spices and worcestershire sauce.  Transfer to a loaf pan and top with the remaining tomatoes. Sprinkle with parmesan cheese and pop in the oven at 400 degrees and bake for 1 hour.  When the meatloaf is nearly done, top with the leeks and let finish baking.

Meanwhile, prepare your mashed potatoes. I made these potatoes a couple of weeks ago with parsnips and loved it so am repeating tonight.  In a large pot of boiling, salted water, cook:

2 large potatoes, washed and cut into 2 inch pieces
2 medium parsnips, peeled and cut into 1 inch pieces

Once soft, drain and transfer to a large bowl.  Add 3 tablespoons butter and smash. Let your meatloaf rest for 10 minutes before cutting and serve alongside the yummy potatoes and enjoy!