Potato-Topped Chili Loaf Recipe

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

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5 3 1
Publisher Photo
Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/2 pounds lean ground beef
  • 3/4 cup diced onion
  • 1/3 cup saltine crumbs
  • 1 egg
  • 3 tablespoons milk
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 3 cups hot mashed potatoes (with milk and butter)
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1/4 cup thinly sliced green onions
  • 1 cup (4 ounces) shredded cheddar or taco cheese, divided

Directions

Combine the first seven ingredients and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until no pink remains; drain. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Yield: 6 servings.
Originally published as Potato-Topped Chili Loaf in Country Extra May 1997, p49

Nutritional Facts

1 each: 547 calories, 25g fat (13g saturated fat), 144mg cholesterol, 1150mg sodium, 45g carbohydrate (7g sugars, 8g fiber), 37g protein.

  • 1-1/2 pounds lean ground beef
  • 3/4 cup diced onion
  • 1/3 cup saltine crumbs
  • 1 egg
  • 3 tablespoons milk
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 3 cups hot mashed potatoes (with milk and butter)
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 1/4 cup thinly sliced green onions
  • 1 cup (4 ounces) shredded cheddar or taco cheese, divided
  1. Combine the first seven ingredients and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until no pink remains; drain. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Yield: 6 servings.
Originally published as Potato-Topped Chili Loaf in Country Extra May 1997, p49

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[email protected] User ID: 1483591 15750
Reviewed May. 18, 2010

"This was VERY good! I used bread crumbs instead of cracker crumbs, but made it as written otherwise! My family loved it!"

MY REVIEW
dohagan User ID: 1258186 42284
Reviewed Oct. 18, 2009

"Loved this - replaced the ground beef with turkey and was still great!"

MY REVIEW
Gabrielle Schroader User ID: 3910269 16967
Reviewed Feb. 20, 2009

"Very good! We made this the other night and it will be a new family favorite. I drained the grease from the meatloaf before putting on the topping."

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