Potato-Topped Chili Loaf Recipe

Potato-Topped Chili Loaf Recipe photo by Taste of Home

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You'll come to rely on this featuring a flavorful meat loaf topped with fluffy mashed potatoes. Add a green salad and you have a complete meal. - Judy Martinez, Weverville, California

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Potato-Topped Chili Loaf Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

1 egg
3 tablespoons milk
3/4 cup finely chopped onion
1 can (4 ounces) chopped green chilies
1/3 cup crushed saltines (about 10 crackers)
4-1/2 teaspoons chili powder
3/4 teaspoon salt
1-1/2 pounds lean ground beef
3 cups hot mashed potatoes (prepared with milk and butter)
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions
1/2 to 1 cup shredded Mexican cheese blend or cheddar cheese

Directions

In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 30 minutes or until meat is no longer pink and a meat thermometer reads 160°. In a bowl, combine the potatoes, corn and onions; mix well. Spread over meat loaf. Sprinkle with cheese. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 410 calories, 18 g fat (9 g saturated fat), 127 mg cholesterol, 1,160 mg sodium, 34 g carbohydrate, 5 g fiber, 29 g protein.

Originally published as Potato-Topped Chili Loaf in Taste of Home Ground Beef Cookbook , p53

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia