Meatloaf and potatoes team up in this all-in-one casserole. A basic ground beef meatloaf combination tops the sliced potatoes and onions. It's a simple yet tasty one-dish meal. Because the meat mixture tops the potatoes, it should be no fattier than 85%.
It's a versatile casserole you'll make again and again. To add richness and flavor, feel free to sprinkle 1/2 to 1 cup of shredded cheddar cheese over the potatoes. A lower to medium starch potato—such as red-skinned or Yukon Gold—will hold its shape better than the high-starch russet or baking potatoes, but any variety will do.
- 1 1/2 to 2 pounds potatoes
- 1 large onion
- 3/4 teaspoon salt (or to taste)
- 1 (8-ounce) can tomato sauce (divided)
- 1 1/2 pounds ground beef (85% lean)
- 1 cup soft bread crumbs
- 2 tablespoons stock, water, or milk
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced onion
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||7 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||5 g|