Mexican Meatloaf and Chipotle Potatoes

READY IN: 2hrs
Recipe by SouthernBell2627

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!

Top Review by Wrecks143

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Coat a 9x5-inch loaf pan with cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion, peppers, and garlic. Cook until veggies are tender.
  3. 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.
  4. Bake at 375 degrees for 55 minutes. Let cool for 10 minutes.
  5. Place potatoes in a large pot and cover with water. Add salt(to your own taste buds). Boil on low until potatoes are tender.
  6. In a small saucepan, combine broth, salt, and cinnamon. Boil.
  7. Drain potatoes and return to pot. Stir in cheese, Add broth mixture, chipotle and adobo. Mash until smooth.
  8. Slice meatloaf and serve with potatoes.

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