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Meat Loaf with Potato Crust

 Meat Loaf with Potato Crust
Meat loaf gets dressed up for company with this savory recipe. The ground meat is well seasoned with curry powder, allspice, green onion and thyme. And the potato coating adds a special touch. —Wendy Hoskin Pittsburgh, Pennsylvania
8 ServingsPrep: 40 min. Bake: 1-1/4 hours


  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 4-1/2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 3/4 cup canola oil
  • 2 green onions, thinly sliced
  • 1-1/2 teaspoons minced fresh thyme
  • 2 eggs, lightly beaten
  • 3/4 cup soft bread crumbs
  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 pound ground veal
    With Johnsonville Italian Sausage.

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  • 1-1/2 pounds red potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/4 cup vegetable broth
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper


  • In a small skillet, saute onion and garlic in oil until tender. Stir

2 of 2

Meat Loaf with Potato Crust (continued)

Directions (continued)

  • in the seasonings. Add broth; bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes. Stir in green onions and thyme. Transfer
  • to a large bowl; cool to room temperature.
  • Whisk in eggs; stir in bread crumbs. Crumble beef and veal over
  • mixture and mix well. Shape into a loaf; place in an ungreased
  • 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30
  • minutes.
  • Meanwhile, place potatoes in a large saucepan and cover with water;
  • add salt. Bring to a boil. Reduce heat; cook, uncovered, for 15-20
  • minutes or until tender. Drain, reserving 1/4 cup cooking liquid.
  • Mash potatoes with the broth, oil, pepper and reserved cooking
  • liquid.
  • Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45
  • minutes longer or until a meat thermometer reads 160° and meat
  • is no longer pink. Yield: 8 servings.
Nutritional Facts: 1 slice equals 341 calories, 18 g fat (6 g saturated fat), 127 mg cholesterol, 742 mg sodium, 19 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.