Potato Crusted Meatloaf Recipes

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MEAT LOAF WITH POTATO CRUST



Meat Loaf with Potato Crust image

Meat loaf gets gussied up for company with this savory recipe. The ground meat is well seasoned with curry powder, allspice, green onion and thyme. And the potato coating adds a special touch. -Wendy Hoskin, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 20

1 medium onion, finely chopped
1 garlic clove, minced
2 teaspoons olive oil
4-1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1-1/2 teaspoons minced fresh thyme
2 eggs, lightly beaten
3/4 cup soft bread crumbs
1-1/2 pounds ground beef
1/2 pound ground veal
POTATO TOPPING:
1-1/2 pounds red potatoes, peeled and cubed
1 teaspoon salt
1/4 cup vegetable broth
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature. , Whisk in eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid. , Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a thermometer reads 160° and meat is no longer pink.

Nutrition Facts : Calories 341 calories, Fat 18g fat (6g saturated fat), Cholesterol 127mg cholesterol, Sodium 742mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.

MASHED POTATO-STUFFED MEATLOAF



Mashed Potato-Stuffed Meatloaf image

Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1 pound russet potatoes (about 2 medium), scrubbed clean
1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature
1/3 cup sour cream
2 teaspoons finely chopped fresh chives
Kosher salt
1/2 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 1/2 pounds meatloaf mix (or a combination of ground beef and pork)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1/2 cup ketchup
1 teaspoon dark brown sugar
1 teaspoon apple cider vinegar
1 pound frozen peas
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Unsalted butter, at room temperature, for serving
Coarsely ground black pepper, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil.
  • For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
  • For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
  • Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
  • For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
  • Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
  • While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
  • Slice and serve the meatloaf with butter, black pepper and the peas.

POTATO-TOPPED MEATLOAF CASSEROLE



Potato-Topped Meatloaf Casserole image

Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

1 lb extra-lean (at least 90%) ground beef
3 tablespoons Progresso™ plain bread crumbs
3 tablespoons steak sauce
1 tablespoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt
2/3 cup milk
2 cups Betty Crocker™ mashed potatoes
1 1/2 cups frozen chopped broccoli, thawed
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
  • In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
  • Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 3 g, TransFat 1/2 g

GARLIC POTATO-TOPPED ITALIAN MEATLOAF



Garlic Potato-Topped Italian Meatloaf image

A meat-and-potato lovers' paradise...tangy meatloaf topped with garlic mashed potatoes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

2 eggs
1 jar (14 oz) tomato pasta sauce
1 cup Progresso™ Italian style bread crumbs
1 large onion, finely chopped (1 cup)
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 lb extra lean (at least 90%) ground beef
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter as called for on potato mix pouch
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
  • Bake 40 to 50 minutes or until meat thermometer inserted in center reads 160°F.
  • Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
  • Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

POTATO-CRUSTED MEATLOAF



Potato-Crusted Meatloaf image

I have had this recipe for a long time and do not know where I got it other than it was from a magazine.

Provided by Ron Joyce Ripple S

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 garlic cloves
1 lb lean ground beef
1 lb ground veal
1/4 cup egg substitute or 1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry bread crumb, divided
1 1/2 cups fat free cheese, shredded (your choice)
1/2 teaspoon black pepper
1 lb russet baking potatoes, peeled, cooked, kept hot (2 large)
1/4 cup chives, minced
2 tablespoons unsalted butter substitute, melted (I used marg.)

Steps:

  • Preheat the broiler.
  • Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
  • Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
  • Chop the onion and garlic; seed and chop the peppers.
  • (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
  • In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
  • Mix with your hand until well combined.
  • Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
  • In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
  • Pipe or spoon on top and sides of the loaf.
  • Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 665.2, Fat 27.3, SaturatedFat 10.4, Cholesterol 170.6, Sodium 1479.2, Carbohydrate 50.2, Fiber 6.3, Sugar 7.5, Protein 53

ONION-CRUSTED MEAT LOAF WITH ROASTED POTATOES



Onion-Crusted Meat Loaf With Roasted Potatoes image

Delicious meat loaf with good flavor. Cooking the potatoes with the meat loaf helps them really take on the flavor of the dish. I got this receipe from Better Homes & Gardens.

Provided by Aunt Sukki

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 1/2 ounce) can condensed tomato soup
1 1/2 lbs ground beef
1 (2 7/8 ounce) can French-fried onions
1 egg, beaten
1 tablespoon Worcestershire sauce
6 small potatoes, cut into quarters
1 tablespoon salt

Steps:

  • Thoroughly mix ½ cup soup, beef, ½ can onions, egg and Worcestershire in a large bowl.
  • Place the mixture in a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
  • Spoon the remaining soup over the meat load.
  • Arrange the potatoes around the meat loaf & sprinkle with salt.
  • Bake at 400 degrees F for 1 hour or until the meat load is cooked through. Stir the potatoes.
  • Sprinkle the remaining onions over the meat load and bake for 3 minutes or until the onions are golden.
  • OPTIONAL: Also good with 1 chopped bell pepper & 1 cup chopped mushrooms.

Nutrition Facts : Calories 418.6, Fat 18.2, SaturatedFat 7, Cholesterol 108.1, Sodium 1479.4, Carbohydrate 37, Fiber 4.3, Sugar 5.7, Protein 26.4

CRUSTY MEATLOAF



Crusty Meatloaf image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 12

3 pounds lean ground beef
3 egg whites, well beaten
1 cup rolled oats (not instant)
1/4 cup dry white wine
3 cloves garlic, minced
1 medium onion, grated
1/2 cup milk
2 tablespoons tomato paste
2 tablespoons minced parsley
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 350 degrees.
  • Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
  • Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
  • Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 2 grams, TransFat 1 gram

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