Meatloaf Casserole Recipes

POTATO-TOPPED MEATLOAF CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
• In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
• Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

COWBOY MEATLOAF AND POTATO CASSEROLE

Steps:

• 1.Preheat oven to 375°F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
• 2.Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
• 3.Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
• 4.Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

MEATLOAF CASSEROLE

Steps:

• Peel and dice potatoes into 1/2-inch cubes. Place into medium-sized pot with a lid, and cover potatoes with cold water. Cover the pot and bring to a boil over high heat, then remove the lid of the pot and reduce the heat to medium-low, allowing the potatoes to simmer until tender, about 15 minutes.
• Strain potatoes and return to the pot. Mash the potatoes until smooth. Stir in half-and-half, butter, 1 tsp. kosher salt, 1 clove of garlic, and chives. Once fully combined, stir in the two egg yolks until completely incorporated, and set aside.
• Preheat the oven to 400°F. Heat the vegetable oil in a large skillet until shimmering. Add onion, bell pepper, and celery. Sauté over medium-high until completely soft, about 8 minutes.
• Add the ground beef and stir until the meat is fully cooked. Add 1/2 tsp. kosher salt, tomato sauce, breadcrumbs, Worcestershire sauce, and tomato paste.
• Evenly spread the meat filling into a 2 1/2-qt. casserole dish. Top the meat mixture with the mashed potatoes, carefully spreading the mashed potatoes over the entire surface of the meat. Bake for 25 minutes.

MEATLOAF POTATO CASSEROLE

Steps:

• Place potatoes and onion in a buttered 2 quart casserole, sprinkle with salt.
• Mix remaining ingredients; spread over potatoes.
• Bake, uncovered at 350 degrees for 55 to 65 minutes.

MEATLOAF CASSEROLE

Steps:

• Preheat oven to 375.
• Spray casserole dish with cooking spray.
• Layer half of the cooked rice on the bottom of the dish, half of the corn, half of raw meat and half of the tomato sauce.
• Repeat layers with the remaining ingredients.
• Season each layer with salt and pepper to taste.
• Bake covered for 45-50 minutes at 375 until meat is cooked through.
• Let stand for 5 minutes and serve.

LEFTOVER MEATLOAF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
• Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
• Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

MEATLOAF AND POTATO CASSEROLE

Steps:

• Heat the oven to 350 F.
• Grease a 2-quart baking dish or shallow casserole.
• Peel the potatoes and cut them into 1/4-inch rounds. Put the potatoes in a bowl.
• Slice the onion into quarters. Mince one of the quarters and set aside. Slice the remaining quarters and add them to the potatoes. Toss the potatoes and onions with 3/4 teaspoon of salt and transfer them to the baking dish.
• Remove 2 tablespoons of the tomato sauce from the can and set aside.
• In a large bowl, combine the ground beef with the reserved minced onion, breadcrumbs, the remaining tomato sauce, the stock or water, mustard, seasoned salt, and pepper. Mix well.
• Spread the meatloaf mixture over the potatoes and pat it to an even thickness.
• Bake uncovered at 350 F for 1 hour and 10 minutes. If the potatoes are still too firm, cover the baking dish with foil and cook for about 10 minutes longer. Spread with the reserved 2 tablespoons of tomato sauce a few minutes before it's ready.