Meatloaf Lorraine Rhonda's

Rhonda E


This is almost like a breakfast Quiche that I came up with, the Fresh Basil Leaves, Tomato, & Egg, give the Meatloaf elegance and a very nice flavor followed by a refreshing taste of grated potato . Yes, very tasty.
I am going to call this Meatloaf Lorraine.

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10 Min
25 Min
Convection Oven


8 inch cast iron skillet with lid
2 small
potatoes grated
2 slice
meatloaf crumbled (see my meatloaf recipe)
3 Tbsp
beef broth
1 small
fresh jalapeno pepper chopped
1 small
pasilla pepper chopped
1/4 small
onion chopped
1 c
fresh mushrooms sliced
fresh basil leaves chopped
eggs whisked
1 c
casserole cheese mix shredded cheddar, american, monterey jack and mozzarella.
roma tomato sliced
1 sprig(s)
fresh parsley


1Preheat Oven to 400 Degrees
2Gather Ingredients
3Saute' onion, and both peppers. Then add the chopped Fresh Basil leaves and Set aside.
4Grate Potatoes and line the skillet with them on the bottom and around the sides. Salt the potatoes.
5Crumble meatloaf over the potatoes.
6Cover the meatloaf with the Sautéed onion and peppers.
7Cover the onion and peppers with the sliced mushrooms.
8Add 3 tbsp. beef broth. I used Lipton Onion Soup Mix and made a weak broth.
9Sprinkle the Casserole Cheese Mixture Over the top.
10Cover the casserole with the whisked egg.
11Cover and Bake at 400 degree oven for 20 min.
12Cover the casserole with the Roma Tomatoes and Parsley and bake an additional 5 minutes.
13Serve in pizza slices and Enjoy!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Kosher
Other Tags: Quick & Easy, For Kids, Healthy