Mashed Potato Meat Loaf

By flour_arrangements

DAVA BECK • Amarillo, Texas
I created this recipe when my children were young and
reluctant to eat meat loaf. They loved the potato surprise
inside and the zippy topping. Sometimes, I put green beans
in the center of the potatoes to make a one-dish meal.

Ingredients

• 1-1/3 cups water
• 1/3 cup milk
• 2 tablespoons butter
• 1-1/2 teaspoons salt, divided
• 1-1/3 cups mashed potato flakes
• 1 egg, lightly beaten
• 1/2 cup quick-cooking oats
• 1/2 cup chopped green pepper
• 1/3 cup chopped onion
• 3/4 teaspoon pepper
• 1 pound lean ground beef
• 1 can (11-1/2 ounces) picante V8 juice
• 1/4 cup ketchup

Details

Servings 4

Preparation

Step 1

1. In a large saucepan, bring water, milk, butter and 1/2
teaspoon salt to a boil. Remove from the heat; stir in potato
flakes. Let stand for 30 seconds. Fluff with a fork; set aside.

2. In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well. On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.

3. Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup. Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing.