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Potato-Topped Chili Meat Loaf

 Potato-Topped Chili Meat Loaf
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
6 ServingsPrep: 15 min. Bake: 35 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 410 calories,

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Potato-Topped Chili Meat Loaf (continued)

Nutritional Facts: 18 g fat (9 g saturated fat), 127 mg cholesterol, 1,160 mg sodium, 34 g carbohydrate, 5 g fiber, 29 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now