Potato-Topped Chili Loaf Recipe

Potato-Topped Chili Loaf Recipe photo by Taste of Home

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Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.

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Potato-Topped Chili Loaf Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1-1/2 pounds lean ground beef
TOPPING:
3 cups hot mashed potatoes (with milk and butter)
1 can (11 ounces) Mexicorn, drained
1 can (16 ounces) kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup (4 ounces) shredded cheddar or Mexican cheese blend, divided

Directions

Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until a meat thermometer reaches 160°; drain.
Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 547 calories, 25 g fat (13 g saturated fat), 144 mg cholesterol, 1,150 mg sodium, 45 g carbohydrate, 8 g fiber, 37 g protein.

Originally published as Potato-Topped Chili Loaf in Country Extra May 1997, p49