MASHED POTATO-STUFFED MEATLOAF
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
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.
GLUTEN-FREE MASHED POTATO STUFFED MEATLOAF SQUARES
Sandwich mashed potatoes in between meatloaf for a great gluten-free main dish, using Chex® cereal. Easy and tasty!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.
- Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.
Nutrition Facts : Calories 610, Carbohydrate 52 g, Cholesterol 215 mg, Fat 1 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 13 g, TransFat 1 1/2 g
MASHED POTATO STUFFED MEATLOAF
A meat-and-potato lovers' delight-tasty meatloaf stuffed with cheesy mashed potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
- In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
- Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1 g
GLUTEN-FREE MASHED POTATOES
This simple recipe creates a big batch of fluffy, gluten-free mashed potatoes. You'll be happy for it, as these taste just as good as they look! -Melissa McCrady, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and onion in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl., Add the cream cheese, milk, salt and pepper; beat until fluffy.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
GLUTEN-FREE MASHED POTATO-STUFFED MEATLOAF
This is a fantastic way to make a meatloaf without gluten or a sugary glaze. It also incorporates a surprise element of carrots in the meatloaf to help retain moisture and add great flavor.
Provided by Allrecipes Member
Categories Main Dishes Meatloaf Recipes Beef Meatloaf Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
- Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
- Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
- Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
- Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
- Cool for 15 minutes before serving.
Nutrition Facts : Calories 502.7 calories, Carbohydrate 25 g, Cholesterol 164 mg, Fat 31.1 g, Fiber 3.1 g, Protein 29.7 g, SaturatedFat 13.6 g, Sodium 1139.6 mg
POTATO STUFFED MEATLOAF
Make and share this Potato Stuffed Meatloaf recipe from Food.com.
Provided by TishT
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F degrees.
- Coat loaf pan with olive oil or cooking spray.
- In a medium bowl, combine potato flakes, water, sour cream and parsley flakes.
- Mix well and set aside.
- In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning, and 1/3 cup tomato sauce.
- Add to meat.
- Mix well to combine Pat half of mixture into prepared loaf pan.
- Spread potato mixture evenly over top.
- Pat remaining meat mixture over potato mixture.
- Stir Cheddar Cheese and brown sugar into remaining tomato sauce.
- Spoon sauce mixture evenly over top Bake for 55-60 minutes.
- Place loaf pan on wire rack and let set for 5 minutes Cut and serve.
Nutrition Facts : Calories 375.7, Fat 18.9, SaturatedFat 9.2, Cholesterol 92, Sodium 498.6, Carbohydrate 23.3, Fiber 2.5, Sugar 7.9, Protein 28.1
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