This one excels as comfort food with a creamy potato topping.

1 tsp. Vegetable oil
3 Green onions, chopped
2 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 Sweet green pepper, diced
1 egg
1/4 cup chili sauce
1/2 cup dry bread crumbs
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme,
1/4 tsp. dry mustard
1/4 tsp. pepper
1 1/2 lb. lean ground beef

TOPPING:

4 potatoes (about 2 lb./1 kg)
1/2 cup buttermilk
1 Tbsp. butter
1/2 tsp. each salt and pepper

In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes. Let cool.

In bowl, beat egg, chili sauce and 2 Tbsp. water. Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper. Mix in beef. Pat into 9-inch pie plate. Bake in 350 F. oven for 50 to 60 minutes or until meat thermometer registers 170 F. Drain off fat.

TOPPING: Meanwhile, peel and cut potatoes into quarters. In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain and return to pot. Mash with potato masher; beat in buttermilk, butter, salt and pepper. Spread over meat loaf. Broil for 1 to 2 minutes or until golden.

Makes 6 servings.