Boil potatoes until done. While potatoes are cooking start the meatloaf shell and preheat oven to 350 degrees F. Grease a shallow 2 quart casserole. In a skillet, saute onions in oil 5 min. over med. heat. Add garlic, oregano and dried basil. Cook 1 min. Spoon into a large bowl and cool about 10 min.

Crumble meat into onion mixture. Add eggs, breadcrumbs, tomato sauce, fresh basil, wine (lemon juice or vinegar if desired), salt and pepper. Mix just until throughly combined. Place in casserole, and press over bottom and up sides to make a shell.

Drain potatoes well. Place in a medium bowl. Beat in sour cream or yogurt, butter, salt and pepper. Add egg and beat until fluffy. Beat in basil. Fill center of shell with mashed potatoes and sprinkle with sesame seeds if desired. Bake 50 to 60 minutes until potatoes puff and are lightly browned. Let stand at least 15 minutes before serving.

Note: Use all ground beef or half ground chicken or ground turkey. If using parsley in meat loaf shell, you can add 1/2 a cup pimento stuffed chopped green olives.

You can add a cup of cooked and well drained chopped broccoli to the mashed potatoe mixture.

The last 5 min. of cooking, you can sprinkle shredded cheese on top of the potatoes or sprinkle with 1/4 cup of grated parmesan cheese.