Chili Meatloaf & Potato Casserole
The flavors of the Southwest in a chili-seasoned meatloaf topped with cheesy mashed potatoes.
1 1/2 pound lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 large egg, slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt
3 cups prepared mashed potatoes
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
1 cup shredded taco seasoned or cheddar cheese
- Preheat oven to 375°F (190°C).
- For Meatloaf: In a 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.
- For Topping: In a 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. Serve.
Makes 6 servings.
Recipe and photograph courtesy of The Beef Checkoff.