Meat Loaf with Potato Crust Recipe
Meat Loaf with Potato Crust Recipe photo by Taste of Home
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Meat Loaf with Potato Crust Recipe

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3.5 3 8
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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
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours
MAKES: 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

Nutritional Facts

1 slice: 341 calories, 18g fat (6g saturated fat), 127mg cholesterol, 742mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 25g protein.


  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.
Originally published as Meat Loaf with Potato Crust in Taste of Home October/November 2008, p70

Light-Bodied Red Wine

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

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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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