Mashed Potato Stuffed Meatloaf Recipes

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY

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!

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

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!

MASHED POTATO STUFFED MEATLOAF

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.

EPIC MEATLOAF RECIPE

Steps:

• Preparation: Heat oven to 375 degrees F. Line a bakesheet with foil. Place bread and parmesan in a food processor and pulse until coarsely crumbed; transfer to a bowl. Whisk milk and cream cheese until combined, then pour it over the bread crumbs and stir to combine; set aside. In a separate bowl, combine and thoroughly mix together ketchup and apricot jam. Halve mixture into separate bowls; set aside.
• Place egg, salt, pepper, ground mustard in a bowl and beat until combined. Add in half of ketchup mixture and mix to combine. Add in ground beef and mix to combine. Fold in bread mixture and mix to combine (do not over mix).
• To assemble: Halve the meat mixture and place one half on the bake sheet. Form into a loaf and create a well with a 1/2 inch wall along the perimeter of loaf. Fill well with mashed potatoes. Place cheddar cheese slices on top. Place remaining meat mixture on top of cheese slices and smooth out to an even finish making sure the center stuffing is fully covered and sealed in. Brush remaining ketchup mixture all over the outside of meat loaf. Bake at 375 degrees for 40-50 minutes. Remove from oven and let rest for 15 minutes prior to slicing.
• **Notes** (1) Almost any type of white bread will work, so use what you have on hand. (2) Use plain cream cheese or your preferred flavor.

GLUTEN-FREE MASHED POTATO STUFFED MEATLOAF SQUARES

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.
• Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.

POTATO STUFFED MEATLOAF

Steps:

• Preheat oven to 350F degrees.
• Coat loaf pan with olive oil or cooking spray.
• In a medium bowl, combine potato flakes, water, sour cream and parsley flakes.
• Mix well and set aside.
• In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning, and 1/3 cup tomato sauce.
• Add to meat.
• Mix well to combine Pat half of mixture into prepared loaf pan.
• Spread potato mixture evenly over top.
• Pat remaining meat mixture over potato mixture.
• Stir Cheddar Cheese and brown sugar into remaining tomato sauce.
• Spoon sauce mixture evenly over top Bake for 55-60 minutes.
• Place loaf pan on wire rack and let set for 5 minutes Cut and serve.

GLUTEN-FREE MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
• Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
• Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
• Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
• Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
• Cool for 15 minutes before serving.

EASY SLOW COOKER MASHED POTATO STUFFED MEATLOAF #5FIX

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.