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Meat Loaf with Potato Crust Recipe

Meat Loaf with Potato Crust Recipe

Meat loaf gets gussied 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
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours YIELD:8 servings


  • 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 vegetable broth
  • 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 beef
  • 1/2 pound ground veal
  • 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


  • 1. In a small skillet, saute onion and garlic in oil until tender. Stir 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.
  • 2. 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.
  • 3. 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.
  • 4. 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: 341 calories, 18g fat (6g saturated fat), 127mg cholesterol, 742mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 25g protein.

Reviews for Meat Loaf with Potato Crust

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agagnon User ID: 5330692 73660
Reviewed May. 13, 2013

"I made this recipe per the instructions and it was good. I would make it again but because there are so many meatloaf recipes I most likely won't rush right back to it. I did not pipe the potatoes on but used a spatula to cover the loaf instead which worked out just fine. It was definitely tasty, easy and made for a nice meal. I do have to say though that the curry does permeate a strong odor throughout the whole family was like 'what are you cooking???'. Wasn't too bad but we did get a few laughs out of it."

meg87red User ID: 3102404 66216
Reviewed Oct. 11, 2010

"Make sure you follow the ingredient sizes. I didn't use all the meat but forgot to cut back on the curry, so my meatloaf was over seasoned. It was still delicious and I will definitely make it again, but I'll be sure to follow the recipe closer."

nataliehoage User ID: 2656070 93607
Reviewed Nov. 9, 2009

"Absolutely WONDERFUL meatloaf! I don't pipe the potatos on top; I just spoon them on. I also use all ground beef instead of veal."

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Wine Pairings

Light-Bodied Red Wine

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