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Potato-Topped Chili Meat Loaf Recipe
Potato-Topped Chili Meat Loaf Recipe photo by Taste of Home

Potato-Topped Chili Meat Loaf Recipe

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You'll come to rely on this featuring a flavorful meat loaf topped with fluffy mashed potatoes. Add a green salad and you have a complete meal. - Judy Martinez, Weverville, California
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings


  • 1 egg
  • 3 tablespoons milk
  • 3/4 cup finely chopped onion
  • 1 can (4 ounces) chopped green chilies
  • 1/3 cup crushed saltines (about 10 crackers)
  • 4-1/2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1-1/2 pounds lean ground beef
  • 3 cups hot mashed potatoes (prepared with milk and butter)
  • 1 can (11 ounces) Mexicorn, drained
  • 1/4 cup thinly sliced green onions
  • 1/2 to 1 cup shredded Mexican cheese blend or cheddar cheese

Nutritional Facts

1 serving (1 each) equals 410 calories, 18 g fat (9 g saturated fat), 127 mg cholesterol, 1160 mg sodium, 34 g carbohydrate, 5 g fiber, 29 g protein.


  1. In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 30 minutes or until meat is no longer pink and a meat thermometer reads 160°. In a bowl, combine the potatoes, corn and onions; mix well. Spread over meat loaf. Sprinkle with cheese. Broil 6 in. from the heat for 3-5 minutes or until lightly browned. Yield: 6 servings.
Originally published as Potato-Topped Chili Loaf in Taste of Home Ground Beef Cookbook 1999, p53

Light-Bodied Red Wine

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

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