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Potato-Topped Meatloaf Casserole
Potato-Topped Meatloaf Casserole
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Prep Time:
20 minutes
Total Time:
55 minutes
Creamy mashed potatoes with tender broccoli crowning juicy meatloaf.
Ingredients:
  • 1 lb extra-lean (at least 90%) ground beef
  • 3 tablespoons Progresso™ plain bread crumbs
  • 3 tablespoons steak sauce
  • 1 tablespoon instant minced onion
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 2/3 cups water
  • 1/4 cup butter or margarine
  • 1 teaspoon salt
  • 2/3 cup milk
  • 2 cups Betty Crocker™ mashed potatoes
  • 1 1/2 cups frozen chopped broccoli, thawed
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
Instructions:
  • Preheat oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray. Combine meatloaf ingredients in a medium bowl. Press mixture into the baking dish, leaving a 1/2-inch border at the top.
  • Heat water, butter, and salt in a 2-quart saucepan until boiling. Remove from heat, then stir in milk and dry potatoes until moistened. Let sit for 30 seconds until liquid is absorbed, then mix in broccoli and cheese. Spoon over meat shell.
  • Bake for 30 to 35 minutes until meatloaf reaches an internal temperature of 160°F. Rest for 5 minutes, then drain excess liquid from edges before serving.

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