Potato Onion Loaf Food

BRAIDED ONION-POTATO LOAF

Steps:

• Place potato and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain; mash until potatoes are smooth (about 3/4 cup); set aside., In bread machine pan, place the milk, mashed potato, egg, butter, honey, cheese, parsley, salt, pepper, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Shape each into an 18-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour. Uncover; brush top with beaten egg. Sprinkle with additional cheese. Bake at 350° for 25-35 minutes or until golden brown. Remove from pan to a wire rack.

ONION AND POTATO TURKEY MEAT LOAF

Steps:

• In a large bowl, whisk together the first six ingredients. Stir in onion, potato and red pepper. Crumble turkey over mixture and mix well. Shape into a 12x4-in. loaf in a foil-lined 13x9-in. baking pan. , Bake, uncovered, at 350° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

ONE PAN MEATLOAF DINNER

Steps:

• Preheat oven to 375°F and lightly grease the bottom of a 13x9x2 inch baking pan.
• Combine beef, milk, egg, steak sauce, bread crumbs, salt and pepper and shape into a loaf in the center of the baking pan.
• Combine the parsley, salt and pepper.
• Add the vegetables in layers around the loaf, sprinkling each layer with the parsley mixture.
• Cover tightly with foil and bake for 1 hour or until vegetables are tender.
• Uncover and bake another 10 minutes to brown the meatloaf.

ONION-CRUSTED MEAT LOAF WITH ROASTED POTATOES

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.

POTATO ONION LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
• Remove skins from potatoes, and discard. Place the potatoes in a large bowl, and mash. Mix in onion eggs, salt, pepper and cheese with your hands, or as you would meatloaf. Form into a loaf shape and place into the prepared pan.
• Bake for 90 minutes in the preheated oven. Let cool for 5 minutes, then remove from the pan, slice and serve.

CHEESE, ROSEMARY & POTATO LOAF

Steps:

• Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
• Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
• Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

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!