Next Day Meat Loaf Pie Recipe

5 3 2
Next Day Meat Loaf Pie Recipe
Next Day Meat Loaf Pie Recipe photo by Taste of Home
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Next Day Meat Loaf Pie Recipe

Read Reviews
5 3 2
Publisher Photo
When I want to make an easy dinner that satisfies my appetite for meat and potatoes, this is my first choice. To amp up homemade taste, sub in from-scratch or warmed refrigerated mashed potatoes. —Janet Chen, Ann Arbor, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/3 cups water
  • 1/3 cup 2% milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1-1/3 cups mashed potato flakes
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 slices Old-World Pizza Meat Loaf, cubed
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons thinly sliced green onions

Directions

In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a large bowl, combine corn and soup; gently fold in meat loaf. Transfer to a greased 8-in. square baking dish. Stir cheese and green onions into potatoes; spread over top.
Bake, uncovered, at 350° for 30-35 minutes or until heated through and edges are golden brown. Yield: 4 servings.
Originally published as Next Day Meat Loaf Pie in Simple & Delicious April/May 2012, p23

Nutritional Facts

1-1/2 cups: 443 calories, 20g fat (9g saturated fat), 59mg cholesterol, 1597mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 18g protein.

  • 1-1/3 cups water
  • 1/3 cup 2% milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1-1/3 cups mashed potato flakes
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 slices Old-World Pizza Meat Loaf, cubed
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons thinly sliced green onions
  1. In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine corn and soup; gently fold in meat loaf. Transfer to a greased 8-in. square baking dish. Stir cheese and green onions into potatoes; spread over top.
  3. Bake, uncovered, at 350° for 30-35 minutes or until heated through and edges are golden brown. Yield: 4 servings.
Originally published as Next Day Meat Loaf Pie in Simple & Delicious April/May 2012, p23

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CharlotteBaillargeon User ID: 1418919 101622
Reviewed Mar. 15, 2013

"loved it! Made it in muffin tins for easy freezing as we are two retirees and leftovers can be a problem. I'm going to keep this recipe in mind when I have leftover sweet potatoes and give it a try."

MY REVIEW
kitchenmaid User ID: 62335 107445
Reviewed May. 18, 2012

"Made this recipe this week and enjoyed it very much......The only thing I changed was to use fresh potatoes instead of instant as that is what I had on hand....It is a keeper."

MY REVIEW
nan161 User ID: 3879116 141895
Reviewed Mar. 31, 2012

"I am not a huge Shepard's pie fan, which this reminds me of, but this was soooo tasty!"

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