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Next Day Meat Loaf Pie Recipe

Next Day Meat Loaf Pie Recipe photo by Taste of Home

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When I want to make an easy dinner that satisfies my appetite for meat and potatoes, this is my first choice. To amp up homemade taste, sub in from-scratch or warmed refrigerated mashed potatoes. —Janet Chen, Ann Arbor, Michigan

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Next Day Meat Loaf Pie Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1-1/3 cups water
1/3 cup 2% milk
2 tablespoons butter
1/2 teaspoon salt
1-1/3 cups mashed potato flakes
1 can (11 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 slices Old-World Pizza Meat Loaf (recipe also in Recipe Finder), cubed
1/4 cup shredded cheddar cheese
2 tablespoons thinly sliced green onions

Directions

In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a large bowl, combine corn and soup; gently fold in meat loaf. Transfer to a greased 8-in. square baking dish. Stir cheese and green onions into potatoes; spread over top.
Bake, uncovered, at 350° for 30-35 minutes or until heated through and edges are golden brown. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 443 calories, 20 g fat (9 g saturated fat), 59 mg cholesterol, 1,597 mg sodium, 43 g carbohydrate, 5 g fiber, 18 g protein.

Originally published as Next Day Meat Loaf Pie in Simple & Delicious April/May 2012, p23

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Next Day Meat Loaf Pie

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Reviewed on Mar. 15, 2013 by CharlotteBaillargeon

loved it! Made it in muffin tins for easy freezing as we are two retirees and leftovers can be a problem. I'm going to keep this recipe in mind when I have leftover sweet potatoes and give it a try.

Reviewed on May. 18, 2012 by kitchenmaid

Made this recipe this week and enjoyed it very much......The only thing I changed was to use fresh potatoes instead of instant as that is what I had on hand....It is a keeper.

Reviewed on Mar. 31, 2012 by nan161

I am not a huge Shepard's Pie fan, which this reminds me of, but this was soooo tasty!