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Potato-Crusted Meatloaf

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“I have had this recipe for a long time and do not know where I got it other than it was from a magazine.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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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