Mashed Potato Meat Loaf Recipe

5 4 4
Mashed Potato Meat Loaf Recipe
Mashed Potato Meat Loaf Recipe photo by Taste of Home
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Mashed Potato Meat Loaf Recipe

Read Reviews
5 4 4
Publisher Photo
I created this recipe when my children were young and "meat loaf shy". They loved the potato surprise inside and the sauce that has a mild zip. Occasionally, I tuck canned green beans in the center of the potatoes to create a one-dish meal. -Dava Beck, Amarillo, Texas
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1-1/3 cups water
  • 1/3 cup milk
  • 2 tablespoons butter or margarine
  • 1-1/2 teaspoons salt, divided
  • 1-1/3 cups mashed potato flakes
  • 1 egg, beaten
  • 1/2 cup quick-cooking oats
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3/4 teaspoon pepper
  • 1 pound lean ground beef
  • 1 can (11-1/2 ounces) picante V8 juice
  • 1/4 cup ketchup

Directions

In a saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.
In a bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well. On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.
Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4-6 servings.
Originally published as Mashed Potato Meat Loaf in Taste of Home April/May 2003, p39

Nutritional Facts

1 slice: 278 calories, 12g fat (5g saturated fat), 94mg cholesterol, 991mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 19g protein.

  • 1-1/3 cups water
  • 1/3 cup milk
  • 2 tablespoons butter or margarine
  • 1-1/2 teaspoons salt, divided
  • 1-1/3 cups mashed potato flakes
  • 1 egg, beaten
  • 1/2 cup quick-cooking oats
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3/4 teaspoon pepper
  • 1 pound lean ground beef
  • 1 can (11-1/2 ounces) picante V8 juice
  • 1/4 cup ketchup
  1. In a saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.
  2. In a bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well. On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.
  3. Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4-6 servings.
Originally published as Mashed Potato Meat Loaf in Taste of Home April/May 2003, p39

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Reviews forMashed Potato Meat Loaf

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2124arizona User ID: 845443 268698
Reviewed Jun. 29, 2017

"I'm a meat and potato kinda guy and this recipe hits the spot!! We love it !!!"

MY REVIEW
myrna salmon User ID: 3765301 256135
Reviewed Oct. 30, 2016

"First found this recipe in the magazine ToH back in 2003, it's simple & delicious!"

MY REVIEW
jujubean79 User ID: 5830255 122905
Reviewed May. 22, 2012

"I used a butter & herb mashed potato pouch and instead of spicy v-8 juice, I pureed a can of diced fire roasted tomatoes, which was really yummy. Next time I might use roasted garlic mashed potatoes. Very good recipe!"

MY REVIEW
osheri User ID: 2583853 134193
Reviewed Apr. 4, 2009

"I added mozzarella and cheddar cheese to the potatoe mixture and I put the meat mixture on tin foil and then when I rolled it up I just tranferred it to the dish. Way easier this way!! Very good recipe."

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