Subj : Potato-Topped Meatloaf Casserole
To   : All
From : Mojo
Date : Fri Jun 17 2016 10:33 am

Potato-Topped Meatloaf Casserole

Ingredients

Meatloaf

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

Filling

2 2/3 cups water 
1/4 cup butter or margarine 
1 teaspoon salt 
2/3 cup milk 
2 cups Potato BudsT mashed potatoes (dry) 
1 1/2 cups frozen chopped broccoli, thawed 
1/2 cup shredded sharp Cheddar cheese (2 oz) 


Directions

1. Heat oven to 350øF. 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.
  
2. 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.
  
3. Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat
thermometer inserted in center of meat reads 160øF. Let stand 5 minutes; drain
liquid along edges.
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