DOMR Meatloaf Ring

(6 - 8 servings)

2

 large eggs beaten together
1/4 cup nonfat dry milk powder
1/2 cup oatmeal or dry breadcrumbs
1/4 cup finely chopped onion
2 tablespoons dried parsley flakes
2 envelopes Lipton dry onion soup mix
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 cup thick and chunky salsa (Pace only, trust me on this)
1 tablespoon Worcestershire sauce
2 pounds lean ground beef (cooked with 4 pounds and 3 pounds of potatos with success)
  some vegetable oil or non-stick cooking spray
4 cups potatoes, quartered, skin on or off, or new potatoes or mashed
  Glaze is Optional  
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 1/4 teaspoon ground mustard
1/2 teaspoon concentrated lemon juice
instructions:
Combine eggs and milk powder in Dutch oven.  Stir in breadcrumbs or oatmeal, onion, parsley flakes, salt, pepper, garlic salt, salsa (optional) and Worcestershire sauce, mixing well with your hands.  Add ground beef and mix thoroughly inside the dutch oven.
Mold meatloaf mixture to outside wall of Dutch oven leaving a 5 to 6 inch diameter hole in the middle of the meatloaf mixture.  This the pit where the potatoes go. 
Place mashed potatoes, or quartered potatoes in the middle and start filling in the hole, sprinkling onion soup mix over the layers of potatoes.
Sprinkle second envelope of soup mix over the meatloaf mixture.
Place covered oven on 7 briquettes with 15 on lid, cook for 50 minutes.  If not using glaze, cook for 60 minutes.
Optional: Combine ketchup, brown sugar and ground mustard and some liquid from meatloaf into a separate bowl, mix into a glaze. 
Spread glaze over meatloaf in oven, replace lid and continue to cook for 10 to 15 minutes.