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CHILI MEATLOAF AND POTATO CASSEROLE by Vernalisa

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  • CHILI MEATLOAF AND POTATO CASSEROLE by Vernalisa

    VernaAlisa
    Posted January 16, 2006 07:42 AM
    this one is so good and easy to make

    CHILI MEATLOAF AND POTATO CASSEROLE

    Two favorites – the flavors of the Southwest and meatloaf – come together in a meal-in-one casserole.

    Total Preparation and Cooking Time: 45 minutes

    Meatloaf
    1-1/2 pounds ground beef
    3/4 cup finely chopped yellow onion
    1/3 cup saltine cracker crumbs
    1 egg
    3 tablespoons milk
    1 tablespoon chili powder
    3/4 teaspoon salt

    Potato Topping
    3 cups prepared mashed potatoes
    1 can (11 ounces) corn with red and green peppers, drained
    1/4 cup thinly sliced green onions
    1/2 to 1 cup shredded taco-seasoned cheese

    • Heat oven to 375°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.

    • Gently press beef mixture into bottom of 9-inch square baking pan. Bake in 375°F oven to medium (160°F) doneness, until not pink in center and juices show no pink color. Carefully pour off drippings.

    • Meanwhile combine topping ingredients, except cheese, in medium bowl. Spread topping over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned.

    • Let stand 10 minutes before cutting. Cut into 6 even pieces.

    Makes 6 Servings

    Cooking Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
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