Potato Meat Loaf Food

MEAT LOAF WITH POTATO CRUST

Steps:

• In a small skillet, saute onion and garlic in oil until tender. Stir in the seasonings. Add broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature. , Whisk in eggs; stir in bread crumbs. Crumble beef and veal over mixture and mix well. Shape into a loaf; place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved cooking liquid. , Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a thermometer reads 160° and meat is no longer pink.

POTATO-CRUSTED MEATLOAF

Steps:

• Preheat the broiler.
• Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
• Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
• Chop the onion and garlic; seed and chop the peppers.
• (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
• In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
• Mix with your hand until well combined.
• Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
• In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
• Pipe or spoon on top and sides of the loaf.
• Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
• Let stand for 10 minutes before serving.

POTATO MEAT LOAF

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.

"MEAT & POTATOES" MEATLOAF

Steps:

• Heat oven to 375 degrees.
• In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
• Add ground beef; mix lightly but thoroughly.
• On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
• Spread remaining 1/3 cup ketchup over top of loaf.
• Bake 1 1/4 hours or until center is no longer pink and of medium (160ºF) doneness.
• Let stand 5 minutes; cut into slices.

MEATLOAF WITH POTATO TOPPING

Steps:

• In nonstick skillet, heat oil over medium heat; cook onions, garlic, carrot, celery and green pepper until softened, 5 to 8 minutes. Let cool.
• In bowl, bet egg, chili sauce and 2 tablespoons water. Mix in vegetables, crumbs, salt, basil, thyme, mustard and pepper. Mix in beef. Pat into 9-inch pie plate. Bake in 350°F oven for 50 to 60 minutes or until meat thermometer registers 170°F Drain off fat.
• TOPPING: Meanwhile, peel and cut potatoes into quarters. In saucepan of boiling salted water, cook potatoes for 15 to 20 minutes or until tender. Drain and return to pot. Mash with potato masher; beat in buttermilk, butter, salt and pepper. Spread over meat loaf. Broil for 1 to 2 minutes or until golden. Makes 6 servings.
• Canadian Living.

MASHED POTATO-STUFFED MEATLOAF

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.

SUNNY'S MEAT AND POTATOES BUNDT LOAF

Steps:

• For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
• For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
• In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
• Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
• Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
• For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

DETHBERT'S SWEET POTATO MEATLOAF

Steps:

• Mix ground beef, sweet potato, onion, and oats in a large mixing bowl.
• Beat eggs, salt, thyme, and pepper together in a small bowl. Add 3/4 cup ketchup, vegetable juice, Worcestershire sauce, 1 tablespoon prepared mustard, and mustard powder to the egg mixture; stir. Pour the egg mixture into the large mixing bowl; use your hands to mix together. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans.
• Divide meatloaf mixture into prepared bread pans.
• Bake meat loaves on center rack in preheated oven for 1 hour.
• Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf.
• Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.

SUNDAY MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground beef, mayonnaise, bread crumbs, mustard, onion, salt, and pepper together in a large bowl until well combined. Transfer mixture to a 9x5-inch loaf pan with high sides. Form into a loaf by picking it up and forcing it down into the pan, making sure to knock out any air and square off all sides.
• Bake in the preheated oven for 30 minutes. Spin pan and bake for an additional 30 minutes.
• Mix steak sauce, ketchup, and sugar together in a small bowl.
• Remove from the oven and spoon sauce over top. Bake until no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove form the oven and let rest for 5 minutes. Remove meat loaf to a serving platter and slice into 8 slices.

MEAT LOAF POTATO SURPRISE

Steps:

• In a large bowl, combine the crumbs, broth, egg and seasonings; let stand for 2 minutes. Sprinkle beef over mixture and mix well. , On a piece of waxed paper, pat meat mixture into a 10-in. square. Combine hash browns, cheese, parsley and onion salt; spoon over meat. , Roll up, jelly-roll style, removing waxed paper as you roll. Pinch edges and ends to seal; place with seam side down in an ungreased shallow baking pan. , Bake at 375° for 40 minutes. Combine the first three sauce ingredients; spoon over loaf. Return to the oven for 10 minutes. Sprinkle with Parmesan if desired.

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
• Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
• In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
• Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
• Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the reserved glaze on top of the meatloaf cups generously.
• Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
• Enjoy!

INSTANT POT® MEATLOAF AND POTATOES

Steps:

• Mix together ground beef, crushed cornflakes, bread crumbs, onion, eggs, garlic powder, parsley, salt, and pepper until well combined. Shape mixture into a loaf.
• Place potatoes evenly around the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour chicken broth over top. Place the Instant Pot® rack over the potatoes.
• Place meatloaf on a small tray that will fit inside the Instant Pot® (or make one out of foil) and place that on the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

ITALIAN LAYERED MEAT-AND-POTATO LOAF WITH ROASTED TOMATOES

Steps:

• Pre-heat oven to 200°C.
• FOR THE MEATLOAF:.
• Boil potatoes till tender; drain.
• Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
• While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool.
• In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands).
• Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above).
• Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
• Cover the potato layer with the spinach leaves.
• Cover the spinach with the mozzarella, again making a level layer.
• Cover this with the remaining potatoes, once again leveling.
• Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
• Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
• Allow to rest 5 minutes before slicing.
• FOR THE TOMATOES:.
• Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
• Remove the pips and juices with your fingers.
• Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
• After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
• Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato).
• At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).

MEATLOAF POTATO CASSEROLE

Steps:

• Place potatoes and onion in a buttered 2 quart casserole, sprinkle with salt.
• Mix remaining ingredients; spread over potatoes.
• Bake, uncovered at 350 degrees for 55 to 65 minutes.

SCALLOPED POTATO LOAF RECIPE BY TASTY

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
• Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
• Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
• Preheat the oven to 350˚F (180˚C).
• Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
• In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
• Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
• Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
• Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
• Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
• Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
• Place a cutting board over the loaf pan and invert the loaf.
• Slice and garnish with parsley.
• Enjoy!

MASHED POTATO MEAT LOAF

Steps:

• In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside., In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well., On a piece of waxed paper, pat beef mixture into a 12x8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges., Place seam side up in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. , Bake 18-22 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand for 5 minutes before slicing.

PORK AND POTATO MEATLOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine pork, hash browns, carrot, onion, parsley, egg whites, salt, pepper, and Italian seasoning. Using your hands, mix until ingredients are well combined. Transfer mixture to a parchment-lined rimmed baking sheet; form into a 5-by-9-inch loaf. Bake until meatloaf is golden brown on top and cooked through (an instant-read thermometer inserted in the center should read 160 degrees), about 1 hour. Let rest, 10 minutes, before slicing.