Ingredients
3 pounds baking potatoes, scrubbed and sliced crosswise 1/8-inch thick
4 tablespoons butter
1 large onion, quartered, one quarter finely chopped
2 tablespoons flour
2 1/2 cups half-and-half, warmed
6 ounces Swiss cheese, shredded
Salt and pepper
2 carrots, peeled and quartered
1 small beet, peeled and quartered
2 eggs
1/2 cup marinara sauce
1/2 cup plain breadcrumbs
1 pound ground dark meat turkey
1 pound ground beef chuck
1 cup basil leaves
1/2 cup extra virgin olive oil (EVOO)
1 teaspoon fresh lemon juice
Directions
Position a rack in the center of the oven and pre-heat to 375°F. In a large pot filled halfway with boiling, lightly salted water, cook the potatoes for 3 minutes. Drain and spread them out evenly on a paper-towel-lined baking sheet to cool. In a saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened, 3 minutes. Whisk in the flour for 2 minutes, then pour in the half-and-half and bring to a boil, whisking constantly; cook for 1 minute. Remove from heat and stir in the cheese, 1 teaspoon salt and 1/2 teaspoon pepper. Let cool. Using a food processor, chop the remaining onion and the carrots. Transfer to a bowl. Add the beets to the processor and chop. Transfer to a kitchen towel, wrap and squeeze out any excess moisture. Whisk the eggs, marinara, breadcrumbs, 1 1/4 teaspoon salt and 1/2 teaspoon pepper into the carrot mixture. Crumble in the turkey, beef and beets, and mix well. Transfer to a 9-inch x13-inch oval casserole, pressing into an even layer. Top with the potatoes and cheese sauce. Place the casserole on a baking sheet and bake until the edges are bubbly and top is browned, about 40 minutes. Cover with foil and continue cooking until a meat thermometer placed in the center of the loaf registers 175°F, about 20-25 minutes. Let cool for 20 minutes before serving. Puree the basil, EVOO, lemon juice and 1/2 teaspoon salt. Serve with the meatloaf.
