Potato-Topped Meat Loaf Casserole

Potato-Topped Meat Loaf Casserole
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Ingredients
  1. Meat Loaf
  2. 1/2 lb extra-lean (at least 90%) ground beef
  3. 4 teaspoons Progresso® plain bread crumbs
  4. 1 tablespoon steak sauce
  5. 2 teaspoons instant minced onion
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon pepper
  8. 2 tablespoons beaten egg
  9. Filling
  10. 1 cup water
  11. 1/4 cup milk
  12. 1 tablespoon butter or margarine
  13. 1/8 teaspoon salt
  14. 1 cup instant mashed potatoes (dry)
  15. 2 tablespoons beaten egg
  16. 3/4 cup Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed
  17. 1/4 cup shredded sharp Cheddar cheese (1 oz)
Instructions
  1. Steps
  2. 1
  3. Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom of loaf pan.
  4. 2
  5. In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell.
  6. 3
  7. Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minutes; drain liquid along edges.
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