chili meatloaf and potato casserole

Name: Chili Meatloaf and Potato Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound(s) lean ground beef; 3/4 cup(s) finely chopped onion; 1/3 cup(s) saltine cracker crumbs; 1 - egg, slightly beaten; 3 tablespoon(s) milk; 1 tablespoon(s) chili powder; 3/4 teaspoon(s) salt; POTATO TOPPING:; 3 cup(s) prepared mashed potatoes; 1 can(s) (11 oz.) whole kernel corn with red and green peppers, drained; 1/4 cup(s) thinly sliced green onions; 3/4 cup(s) shredded mexican blend cheese

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Moist meatloaf with a fluffy potato pillow on top Photo and recipe by: Wisconsin Beef Council

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(1 rating)

yield 6 Servings

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For chili meatloaf and potato casserole

1 1/2 lb

lean ground beef
3/4 c

finely chopped onion
1/3 c

saltine cracker crumbs
1

egg, slightly beaten
3 Tbsp

milk
1 Tbsp

chili powder
3/4 tsp

salt
POTATO TOPPING:
3 c

prepared mashed potatoes
1 can

(11 oz.) whole kernel corn with red and green peppers, drained
1/4 c

thinly sliced green onions
3/4 c

shredded mexican blend cheese

How To Make chili meatloaf and potato casserole

1
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.

2
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.
3
Tip: Serve with refrigerated crescent rolls, lite peaches and lowfat milk.
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