1.Preheat oven to 400°F. Brush bottom of a 9×5-inch loaf pan with 1 Tbsp. of the butter. Arrange potato slices in bottom of pan, overlapping as needed. Drizzle with remaining 1 Tbsp. butter and sprinkle with ¼ tsp. each salt and black pepper.

2. Bake about 10 minutes or until edges of potatoes begin to brown. Remove from oven; cool 15 minutes.

3. Meanwhile, in a 10-inch skillet heat oil over medium-low heat. Add onion, garlic, 2 Tbsp. of the parsley, 1½ tsp. each of the thyme and sage, and ¼ tsp. each salt and pepper. Cook about 6 minutes or until tender, stirring occasionally. Remove from heat; let cool. Reduce oven temperature to 375°F.

4. In a large bowl gently mix beef; pork; riced vegetables; onion mixture; panko; the remaining parsley, thyme, and sage; the Worcestershire sauce; tomato paste; egg; and ½ tsp. each salt and pepper just until combined and uniform. (Don’t overwork.)

5. Place meat mixture on top of potatoes in pan; pat evenly. Bake about 1 hour or until done (160°F). Let stand 10 minutes.

6. Preheat broiler. Invert a foil-lined 15×10-inch baking pan on loaf pan. Carefully hold pans together and invert meat loaf onto baking pan. Remove loaf pan. Tilt baking pan slightly to drain off fat. Brush potatoes and sides of meat loaf with 3 Tbsp. of the Tomato-Vinegar-Maple Sauce. Broil meat loaf 3 inches from heat about 5 minutes or until potatoes are browned. Serve meat loaf with the remaining Tomato-Vinegar-Maple Sauce. Makes 6 servings (1 slice each).

TOMATO-VINEGAR-MAPLE SAUCE In a small bowl whisk together ½ cup plus 2 Tbsp. ketchup, 3 Tbsp. pure maple syrup or packed light brown sugar, 2 Tbsp. red wine vinegar, 1 Tbsp. Worcestershire sauce, ¼ tsp. black pepper, and a dash hot sauce.

PER SERVING 528 cal., 33 g fat (13 g sat. fat), 145 mg chol., 888 mg sodium, 27 g carb., 2 g fiber, 14 g sugars, 30 g pro.