Prep 20 mins
Cook 1 hr 40 mins
This recipe is from the "Family Circle" magazine, February 2006. There are some great recipes in this issue. This dish is excellent! My family loves it!
- 2 tablespoons oil
- 1 large onion, chopped
- 1 sweet red pepper, diced
- 1 green pepper, diced
- 3 garlic cloves, minced
- 2 lbs ground chuck
- 1 (14 1/2 ounce) candiced tomatoes with jalapeno peppers, drained
- 1⁄2 cup unseasoned breadcrumbs
- 1⁄3 cup low-fat yogurt
- 1 egg
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 2 lbs all-purpose white potatoes, cut into 1-inch pieces
- 1 cup chicken broth
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 3⁄4 cup cheese, shredded (any flavor)
- 1 -2 canned chipotle chile in adobo, chopped, plus
- 1 teaspoon adobo sauce
- Preheat oven to 375 degrees. Coat a 9x5-inch loaf pan with cooking spray.
- In a large skillet, heat oil over medium heat. Add onion, peppers, and garlic. Cook until veggies are tender.
- In a large bowl, combine onion mixture, ground chuck, half of the drained diced tomatoes, bread crumbs, yogurt, egg, chili powder, salt, oregano, and cumin. Spoon into the loaf pan. Spoon remaining tomatoes over the top.
- Bake at 375 degrees for 55 minutes. Let cool for 10 minutes.
- Place potatoes in a large pot and cover with water. Add salt(to your own taste buds). Boil on low until potatoes are tender.
- In a small saucepan, combine broth, salt, and cinnamon. Boil.
- Drain potatoes and return to pot. Stir in cheese, Add broth mixture, chipotle and adobo. Mash until smooth.
- Slice meatloaf and serve with potatoes.
A new favourite at our house! The meatloaf was great but the potatoes recipe did it for me. I loved that they had such great taste and didn't have any milk/cream or butter in them. My friend doesn't believe that mashed potatoes can be a hit without those ingredients. I'm confident I will prove him wrong with this winner! Thanks so much for sharing!
This made a nice meatloaf and potatoe dish. The potatoes really made this dish and would have been over the top if I would have made gravy. For the potatoes I used two chipotles chilies and thought it was going to be too hot, but it was perfect. This dish made a very nice meal. Thank you for posting SouthernBell.
I easily modified this for the Weight Watchers Core plan by using lean beef and fat free yogurt, and substituting oatmeal for the breadcrumbs and 75% fat free cheddar for the potatoes, which worked great. I think fat free cheese would work too, but I can't stand the stuff! The cinnamon, chipotle and chicken stock were what made the potatoes delicious and different without all the fat of butter and milk or cream. The meatloaf was just wonderful and guilt free! Very moist, flavorful, held together well and was looked geautiful on the plate next to the colorful potatoes. It is all wonderful reheated as well. I'd call it a half hour of prep time since all the work on the potatoes can be done during the last half hour that the meatloaf is in the oven, so start to finish is about 90 minutes - not bad at all!