Chili Meatloaf & Potato Casserole (JP)
by Jessica Perry
serves: 6
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chili meatload and potato casserole |
Ingredients: |
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1.50 lbs |
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ground beef |
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3/4 c |
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onion, finely chopped |
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1/2 c |
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saltine cracker crumbs |
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1 each |
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egg, slightly beaten |
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3 Tbsp |
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milk |
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1 Tbsp |
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chili powder |
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3/4 tsp |
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salt |
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3 c |
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mashed potatoes |
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11 oz |
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whole kernel corn w/ red & green peppers |
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1/4 c |
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green onions, thinly sliced |
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3/4 c |
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mexican cheese, shredded |
Directions: |
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Combine meatloaf ingredients (#1-7), mixing lightly but thoroughly; gently press into bottom of 9 inch square baking pan. Bake 20-25 minutes or until center is no longer pink. Carefully pour off drippings.
Meanwhile, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3-4 inches from heat 3-5 minutes or until top is lightly browned; cut into rectangular servings.
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