Meat Loaf with Potato Crust

1 Medium onion, finely chopped
1 garlic clove, minced
2 tsp. olive oil
4 1/2 tsp. curry powder
3/4 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. pepper
3/4 c. vegetable broth (I use beef sometimes)
1 1/2 tsp. thyme
2 eggs
3/4 c. soft bread crumbs
2 lbs. ground beef

Potato Topping:
1 1/2 lbs. red potatoes, peeled and cubed
1 tsp. salt
1/4 c. vegetable broth
2 tbsp. olive oil
1/4 tsp. pepper

Directions:
1. In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in thyme. Transfer to a large bowl; cool to room temperature.

2. Whisk in the eggs; stir in bread crumbs. Crumble beef over mixture and mix well. Shape into a loaf and place in an ungreased 13x9 baking dish. Bake, uncovered, at 350 for 30 min.

3. Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 min. or until tender; drain, reserving 1/4 c. cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid.

4. Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 min. longer or until meat thermometer reads 160 and meat is no longer pink.

Turtle Pumpkin Pie

1/4 c plus 2 tbsp. Caramel Ice Cream Topping, divided
1 Honey Maid Graham Pie Crust
1/2 c. plus 2 tbsp. Planters Pecan Pieces, divided
1 c cold milk
2 pkg. (3.4 oz each) JELL-O Vanilla Instant Pudding
1 c. Canned Pumpkin
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1 tub (8 oz.) Cool Whip

Directions
1. Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c pecans.

2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 c. of Cool Whip. Spread into crust.

3. Regrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.