Potato Onion Loaf Recipes

Steps:

• 1. Melt butter. Gradually stir in flour. Slowly add cream, stirring constantly over simmer heat until thickened. Season with salt and pepper.
• 2. Gently add potatoes, parsley and green onion (if using) to sauce and simmer 2 minutes longer.
• 3. Turn into a well-oiled oblong pan and press down firmly. Chill for several hours.
• 4. Half an hour before serving time, turn loaf out onto an oven-proof pan. Sprinkle with cheese. Bake at 350º for 20 to 30 minutes, or until golden brown.

Steps:

• Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

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.

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.

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.