El Rancho Market Recipes
http://www.elranchomarket.com/Recipes/Detail/295/
Chili Meatloaf and Potato Casserole
Moist meatloaf with a fluffy potato pillow on top
Customer Rating:
2 Ratings 2 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.
El Rancho Market Recipes
http://www.elranchomarket.com/Recipes/Detail/295/
Customer Comments
Mike H Abilene, KS
“quick, easy, and filling.”
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!”
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