Traditional Meatloaf With Twice-Baked Cheesy Potatoes
I love Fall recipes because I love the Fall season, I love cooking and I love being able to use my oven without turning up the air conditioning. Fall recipes are also synonymous with comfort foods, also something I happen to love. So let’s start the Fall season here at Recess with a classic Fall recipe, Traditional Meatloaf, but with a twist. This recipe takes the vintage meat and potatoes dish to a whole new level. Instead of serving the conventional mashed potatoes with your meatloaf, make it yummier with Twice-Baked Cheesy Potatoes. Now grab those oven mitts and let’s bake.
Traditional Meatloaf with Twice-Baked Cheesy Potatoes
- ground beef- 1½ lbs
- bell pepper- 1, diced
- onion, white- 1 small, peeled and minced
- tomato sauce- 1 14oz. can
- egg- 1
- breadcrumbs- 1 cup (omit for gluten-free version)
- salt & pepper- 1 teaspoon each or seasoned salt
- Heat oven to 375⁰.
- In large mixing bowl combine beef, diced peppers and onions, egg, breadcrumbs and salt & pepper.
- Mix loosely with a spoon first then use hands to mix well.
- Place beef mixture into baking dish and use hands to form loaf (or heart if it’s Valentine’s Day) leaving at least a 2 inch gap between meatloaf and sides of dish.
- Pour tomato sauce over meatloaf.
- Bake until cooked through, approximately 45 minutes.
Twice-Baked Cheesy Potatoes
- mashed potatoes- 4-5 cups
- shredded cheddar cheese- 16 oz.
- green onion or chives, diced (optional) for garnish
- Heat oven to 375 degrees F
- Mix together mashed potatoes and half of cheese
- Transfer to baking dish
- Top with remaining cheese
- Garnish with green onions or chives
- Bake until hot and bubbly, approximately 25 minutes