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Potato-Topped Chili Loaf


  • 3/4 cup diced onion
  • 1/3 cup saltine crumbs
  • 1 large egg
  • 3 tablespoons whole milk
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1-1/2 pounds lean ground beef
  • 3 cups hot mashed potatoes (with milk and butter)
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1/4 cup thinly sliced green onions
  • 1 cup shredded cheddar or Mexican cheese blend, divided


  • 1. Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until a thermometer reaches 160°; drain.
  • 2. 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.

Nutrition Facts

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


Average Rating:
  • 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!

  • dohagan
    Oct 18, 2009

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

  • Gabrielle Schroader
    Dec 31, 1969

    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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