Chili Meatloaf and Potato Casserole

Moist meatloaf with a fluffy potato pillow on top

Customer Rating: Recipe Rated Three Stars

3 Ratings    3 Comments

Yield: Makes 6 servings

Preparation Time: plus cooking time: 45 minutes

Ingredients

Meatloaf:
1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
3 Tablespoons milk
1 Tablespoon chili powder
3/4 teaspoon salt
Potato Topping:
3 cups prepared mashed potatoes
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
3/4 cup shredded Mexican blend cheese

Directions:

Heat oven to 375 F.

In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.

Meal Solution Tip:
Serve with refrigerated crescent rolls, lite peaches and lowfat milk.

Customer Comments

Recipe Rated Three Stars

Mike H Abilene, KS

“quick, easy, and filling.”

Recipe Rated Three Stars

Robin Raymore

“I'm always looking for something different to do with ground beef. This is a great take-off of shepherd's pie. Yum!”

Recipe Rated Three Stars

Anon. Overland Park, KS

“Filling, but I the meatloaf wasn't as moist as I'm used to.”

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