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Potato-Topped Chili Loaf

Potato-Topped Chili Loaf
Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.
6 ServingsPrep: 15 min. Bake: 40 min.

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.
© Taste of Home 2013

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Potato-Topped Chili Loaf (continued)

Nutrition 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.
© Taste of Home 2013