potato topped meat loaf casserole

The potato topped meat loaf casserole recipe prep time: 20 minutes start to finish: 55 minutes 6 servings

1 lb extra-lean (at least 90%) ground beef
3 tablespoons unseasoned dry bread crumbs
3 tablespoons steak sauce
1 tablespoon dried minced onion
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 egg

1 3⁄4 cups water
1⁄2 cup milk
2 tablespoons butter or margarine
1⁄4 teaspoon salt
2 cups plain mashed potato mix (dry)
1 egg
1 1⁄2 cups frozen chopped broccoli, thawed
1⁄2 cup shredded sharp
Cheddar cheese (2 oz)

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meat loaf ingredients. Press in bottom and up sides of baking dish to within 1⁄2 inch of top.

2 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.

3 Bake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

Notes and Tips:
To save a little time, purchase refrigerated mashed potatoes for this recipe. Add the egg, broccoli and cheese as directed.

potato topped meat loaf casserole recipe
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