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.
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
LEFTOVER MEATLOAF SOUP
Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.
Provided by JesseandRayye
Categories Clear Soup
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onions and garlic in a small amount of oil.
- Add carrots and potatoes, and cook for another minute.
- Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
- Add stock and bring to a boil.
- Add frozen vegetables, barley and pasta, and meatloaf.
- Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
- Toss in a few handfuls of baby spinach leaves (optional).
- Add salt and pepper to taste.
MEATLOAF POTATO CASSEROLE
Make and share this Meatloaf Potato Casserole recipe from Food.com.
Provided by Cinda Lu
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 428.8, Fat 14.8, SaturatedFat 5.5, Cholesterol 110.6, Sodium 1036.7, Carbohydrate 36.1, Fiber 5, Sugar 5.3, Protein 37.1
POTATO MEAT LOAF
We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
POTATO MEATLOAF SOUP RECIPE
Provided by phoenixrises75
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan. Stir in flour and cook for about 30 seconds. Whisk in the milk and stir in salt and pepper. Cook over medium heat, stirring occasionally until it thickens. Stir in potato, cheese, scallion, yogurt and sour cream. Cook until it begins to bubble. Stir in the meatloaf and cook for about 3 minutes until heated through. This recipe serves 4 people.
HASH BROWN POTATO MEATLOAF
Adding hash browns not only stretches the meat to serve more people, but also adds flavor and moistness to this easy recipe. Recipe comes from Linda Larson at About.com.
Provided by Lorraine of AZ
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Place potatoes in a large bowl and set aside.
- In heavy skillet over medium heat, saute onion and garlic in olive oil until tender, about 5 minutes. Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined. Add ground beef and mix gently just until combined.
- On a broiler pan, shape meatloaf mixture into an 8 x 4-inch loaf. Spread remaining 1/3 cup ketchup over top of loaf. Bake in preheated oven for 70 to 75 minutes or until center is no longer pink and instant read thermometer reads 160 degrees when inserted in center of loaf.
- Let stand, covered, 15 minutes before slicing to allow juices to settle.
LEFTOVER MASHED POTATO MEATLOAF
A great way to stretch the meat to serve more people, but also adds wonderful flavor and moistness to this easy recipe. Really good if you use left over roasted garlic mashed potatoes.
Provided by Rita1652
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place potatoes in a large bowl and set aside.
- In heavy skillet over medium heat, sauté onion and garlic in olive oil until tender, about 5 minutes.
- Add parsley and oregano.
- Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined.
- Add ground beef and mix gently just until combined.
- Place on a casserole pan, shape mixture into an 8 x 4-inch loaf.
- Spread remaining 1/3 cup ketchup over top of loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.
LEFTOVER MASHED POTATO SOUP WITH CORN AND POBLANOS
How can you make a luscious, creamy potato soup in just 30 minutes? Leftover mashed potatoes! This comforting soup has a cooked-all-day flavor but comes together with minimal time and effort.
Provided by Valerie Bertinelli
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Warm the chicken broth in a small saucepan. Heat a large Dutch oven over medium heat. Add the butter and cook until melted, then add the onions, celery, poblanos, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables begin to soften and the onions are translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
- Raise the heat to high, add the chicken broth and bring to a simmer. Add the mashed potatoes and use a wooden spoon or a whisk to incorporate them into the broth. The potatoes should melt into the broth, leaving no lumps. Bring the mixture to a boil, then turn the heat down to low, cover and simmer for 10 minutes.
- Add the frozen corn and cook until the corn is heated through, about 2 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with chives.
HEARTY LEFTOVER MEATLOAF SOUP
Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?
Provided by JackieOhNo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
- Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
- Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.
Nutrition Facts : Calories 464.8, Fat 26.1, SaturatedFat 9.7, Cholesterol 119.2, Sodium 1684.9, Carbohydrate 20.4, Fiber 2.6, Sugar 11.7, Protein 37.9
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