MASHED POTATO-STUFFED MEATLOAF
Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
- For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
- Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
- For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
- Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
- Slice and serve the meatloaf with butter, black pepper and the peas.
MASHED POTATO STUFFED MEATLOAF
A meat-and-potato lovers' delight-tasty meatloaf stuffed with cheesy mashed potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
- In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
- Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 1 g
SLOW COOKER MASHED POTATOES RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, water, milk, chives
Provided by Tasty
Categories Sides
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place potatoes, butter, salt, pepper, and water in a large slow cooker.
- Cover and cook on high for 4 hours.
- Remove lid and mash the potatoes with a masher or beaters, mixing in the milk.
- Stir in chives
- Keep the slow cooker on "warm" setting while you serve them!
- Enjoy!
Nutrition Facts : Calories 550 calories, Carbohydrate 62 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, Sugar 4 grams
MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY
Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk
Provided by Claire Nolan
Categories Lunch
Yield 10 meatloaf cups
Number Of Ingredients 24
Steps:
- Preheat oven to 350˚F (180˚C).
- Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
- Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
- Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
- In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
- Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
- Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
- Generously brush half of the reserved glaze on top of the meatloaf cups generously.
- Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams
BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, grated parmesan cheese, eggs, panko breadcrumbs, salt, pepper, worcestershire sauce, milk, fresh parsley, ketchup, brown sugar, mustard powder, onion powder, paprika, tomato paste, yukon gold potato, butter, salt, pepper, milk, bacon
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
- In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
- In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
- Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
- Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
- Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
- Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
- Broil on high for 3-5 minutes or until the glaze has caramelized.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 43 grams, Fat 29 grams, Fiber 2 grams, Protein 43 grams, Sugar 18 grams
EASY SLOW COOKER MASHED POTATO STUFFED MEATLOAF #5FIX
5-Ingredient Fix Contest Entry. As a busy Mom, the slow cooker is my friend! This recipe will allow a Sunday dinner any night of the week. Be sure not to over fill the center, or it will separate, exposing your mashed potatoes. The beef will shrink slightly in the slow cooker. The best way to easily remove your meat loaf in one piece is to use a slow cooker liner and remove it supporting the sides, keeping your meatloaf in one piece until ready to slice.
Provided by NurseJenni
Categories Meatloaf
Time 6h20m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Line slow cooker with a slow cooker liner.
- 2. Soak stuffing mix (seasoning and bread cubes) in 1 cup warm water in a large bowl approximately 5 minutes until stuffing is moist and fluffy.
- 3. With hands, mix ground beef well into stuffing. Be sure to thoroughly incorporate stuffing and ground beef. Shape half the beef into loaf shape, creating a well lengthwise to house potatoes. Spoon Simply Potatoes Mashed Potatoes into the well, packing firmly. Do not over fill. Cover the mashed potatoes with the remaining beef mixture, be sure to seal edges well. Place meatloaf into slow cooker.
- 4. Cook on low for 8 hours or high for 6 hours.
- 5. During last 45 minutes of cooking, top with beef and mushroom gravy.
- 6. Allow to stand 15 minutes before slicing.
Nutrition Facts : Calories 418.3, Fat 16.5, SaturatedFat 6.3, Cholesterol 93.9, Sodium 873.9, Carbohydrate 32.4, Fiber 2, Sugar 3, Protein 32.7
POTATO-FROSTED MEATLOAF #5FIX
5-Ingredient Fix Contest Entry. The buttery mashed potatoes make a terrific-looking frosting for this easy-to-put together meatloaf with loads of flavor. Kids love this dinner. If needed, keep warm in a low oven, up to an hour, loosely covered with foil. Tip: Crush cheddar-flavored crackers, such as Goldfish, in food processor
Provided by copperskillet
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Line a heavy cookie sheet with baking parchment.
- Crush enough cheddar cheese crackers to yield 1 cup crumbs.
- In a large bowl combine turkey, eggs, cracker crumbs and 3/4 cup salsa. Using a light touch, form into a 2" high oval. Place in center of parchment.
- Frost top and sides of meatloaf with mashed potatoes, using a flexible spatula, covering completely.
- Bake one to 1-1/4 hours, until beginning to brown and temperature registers 165 in center. If desired, remove from parchment onto a foil pan and run under broiler until lightly browned. Slice and serve with remaining salsa on the side.
Nutrition Facts : Calories 286.8, Fat 14.4, SaturatedFat 4, Cholesterol 197.6, Sodium 590.1, Carbohydrate 5.7, Fiber 1.2, Sugar 2.4, Protein 34.2
V'S DO-AHEAD SLOW COOKER MASHED POTATOES
After several failed recipe attempts, I finally did it. I came up with a way to make mashed potatoes in the slow cooker. I'm so excited. This will definitely help on time during the last minute craze to get dinner on the table and have the potatoes still warm.
Provided by Vseward Chef-V
Categories Low Protein
Time 4h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes, water, and butter into a slow cooker.
- Season with salt, garlic powder, and pepper.
- Cover, and cook High for 4 hours.
- Do not remove the excess water from slow cooker. This adds to the creamy texture.
- Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
- Keep warm on low until serving.
- My slow cooker has a warm setting which it automatically goes to once cooking time has been reached. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.
Nutrition Facts : Calories 224.2, Fat 12.4, SaturatedFat 7.8, Cholesterol 33.4, Sodium 592.6, Carbohydrate 25.8, Fiber 3.1, Sugar 1.1, Protein 3.7
LEFTOVER MASHED POTATO MEATLOAF
A great way to stretch the meat to serve more people, but also adds wonderful flavor and moistness to this easy recipe. Really good if you use left over roasted garlic mashed potatoes.
Provided by Rita1652
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place potatoes in a large bowl and set aside.
- In heavy skillet over medium heat, sauté onion and garlic in olive oil until tender, about 5 minutes.
- Add parsley and oregano.
- Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined.
- Add ground beef and mix gently just until combined.
- Place on a casserole pan, shape mixture into an 8 x 4-inch loaf.
- Spread remaining 1/3 cup ketchup over top of loaf. Bake at 375°F for 70-75 minutes or until center is no longer pink and instant read thermometer reads 160°F when inserted in center of loaf. Let stand, covered, 15 minutes before slicing.
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