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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (279g) Recipe makes 4 servings The following items or measurements are not included below: chili seasoning mix |
||
| Calories 375 | ||
| Calories from Fat 169 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.9g | 29% | |
| Saturated Fat 9.2g | 45% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.7g | ||
| Cholesterol 92mg | 30% | |
| Sodium 498mg | 20% | |
| Potassium 814mg | 23% | |
| Total Carbohydrate 23.3g | 7% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 7.9g | ||
| Protein 28.1g | 56% | |
Potato Stuffed Meatloaf
By: Tish
Mar 6, 2002
This recipe can be converted to use left over mashed potatoes or "real" potatoes.
SERVES 4 -6
Ingredients
- 1 cup instant potato flakes
- 1/3 cup hot water
- 1/3 cup sour cream
- 1 teaspoon dried parsley flakes
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1 1/2 tablespoons dried fine breadcrumbs
- 1 teaspoon chili seasoning mix
- 1 cup tomato sauce
- 1 lb lean ground beef
- 1/3 cup cheddar cheese
- 1 tablespoon brown sugar
Directions
1
Preheat oven to 350F degrees.2
Coat loaf pan with olive oil or cooking spray.3
In a medium bowl, combine potato flakes, water, sour cream and parsley flakes.4
Mix well and set aside.5
In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning, and 1/3 cup tomato sauce.6
Add to meat.7
Mix well to combine Pat half of mixture into prepared loaf pan.8
Spread potato mixture evenly over top.9
Pat remaining meat mixture over potato mixture.10
Stir Cheddar Cheese and brown sugar into remaining tomato sauce.11
Spoon sauce mixture evenly over top Bake for 55-60 minutes.12
Place loaf pan on wire rack and let set for 5 minutes Cut and serve.
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- Course > Main Dish
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: LonghornMama
On Aug 29, 2005
Excellent! I used leftover mashed potato casserole which was even more delicious. The topping is fabulous, just the right blend of sweet and savory. The potato bubbled out a bit and combined with the meat in the loafpan which wasn't too pretty but still tasted wonderful. I may try forming a loaf with the potato sealed inside and baking on a rack to reduce the fat. Overall, an absolutely delicious dinner and a great use for leftover mashed potatoes! Of course meatloaf also freezes very well both before and after baking. Thanks, Tish!
From: hwoodwa25
On Aug 24, 2004
This was a super tasty meatloaf. I followed the directions as stated and used sour cream and chive instant mashed. It was yummy! I like the fact that dinner and side are in one dish (easy clean-up). I served with corn and it was a complete tasty meal. Never made it to leftovers, family ate the entire thing. Maybe next time I'll make TWO! Goodbye old tastless meatloaf. Thanks again!!
From: JustJanS
On Sep 9, 2002
What a delicious meatloaf. We used Horseradish Mashed Potatoes 39327 by Lali, and the whole lot was great. I really enjoyed the tomato, cheese and brown sugar topping.
From: mewmew
On Mar 4, 2006
I agree that it was a little runny - next time will form it first and add a little more binder. I made real mashed potatoes. After it cooled it set up nicely. It was a very good and different meatloaf. Thanks.
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