Sunday, January 20, 2008

Chili Meatloaf & Potato Casserole

I made this recipe for dinner along with some sauteed squash. The casserole was delicious but I should have more thoroughly read the instructions about the size of the pan. I used a 9x13 but you should definitely use something smaller. Other than that it was quite tastely, kinda like a shepard's pie texan style!!

Chili Meatloaf & Potato Casserole

1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
3 Tbsp. milk
1 Tbsp. chili powder
3/4 tsp. salt

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

Heat oven to 375*F. 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.

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.

No comments:


Related Posts Widget for Blogs by LinkWithin