Potato-Crusted Meatloaf

READY IN: 1hr 20mins
Recipe by Ron Joyce Ripple S

I have had this recipe for a long time and do not know where I got it other than it was from a magazine.

Top Review by wicked cook 46

I can't believe this recipe has been here this long and never reviewed. I would give 5 stars but I did a bit of switching up. I only used 1 pound of ground beef ( two pounds of meat is to much for just two of us LOL) So I cut back on most of the other ingredients ( I did add most of the onion,pepper and garlic but they were smaller) I used a Jack Daniels barbeque sauce instead of chili sauce. We wanted a nice thick layer of potatoes so I probably added more. I did add some butter on top of the potatoes to keep them from drying out. All is all a lovely meatloaf. I did not use fat free cheese. Made for Everyday is a Holiday tag as a Host Andi special Definite keeper. Forgot to add I did not broil the veggies I just roasted them in the oven

Ingredients Nutrition


  1. Preheat the broiler.
  2. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently.
  3. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins.
  4. Chop the onion and garlic; seed and chop the peppers.
  5. (You will have about 2 cups of vegetables). Preheat oven to 350 and spray a 13x9x3" baking dish with nonstick cooking spray.
  6. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, bread crumbs, 1/2 cup of the cheese and the black pepper.
  7. Mix with your hand until well combined.
  8. Transfer to the baking dish and pat into a 12x7" loaf, mounding it slightly in the center.
  9. In a small bowl, with an electric mixer set on med.-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy.
  10. Pipe or spoon on top and sides of the loaf.
  11. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145.
  12. Let stand for 10 minutes before serving.

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