|Nutritional Guidelines (per serving)|
|Servings: Serves 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.