Meatloaf Wellington

5 oz. lean ground beef
1/3 cup part-skim ricotta cheese
1 egg
3 Tbs. dried bread crumbs
2 Tbs. EACH minced celery and chopped fresh parsley
1 Tbs. water
2 tsp. minced onion
1 tsp. Worcestershire sauce
1/4 tsp. salt
Dash pepper
3 oz. peeled cooked potatoes
2 Tbs. skim milk
2 tsp. EACH margarine and grated Parmesan cheese

In medium bowl combine first 10 ingredients; shape into a loaf. Transfer to rack in roasting pan and bake at 375F for 25 to 30 minutes.
In small mixing bowl combine potatoes, milk, margarine and grated cheese. Using electric mixer, whip until smooth.
Transfer meatloaf to an 8×8-inch ovenproof dish; spread with potato mixture, coating entire loaf. Using a fork, make ridges in coating to form a design. Bake at 425F until lightly browned, about 15 minutes.