Traditional Meatloaf With Twice-Baked Cheesy Potatoes

Published On September 30, 2014 | By Toni Spilsbury | Food, Recipes

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

Meat and Potatoes

 

Traditional Meatloaf

Ingredients:

    • 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

Instructions:

  1. Heat oven to 375⁰.
  2. In large mixing bowl combine beef, diced peppers and onions, egg, breadcrumbs and salt & pepper.
  3. Mix loosely with a spoon first then use hands to mix well.
  4. 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.
  5. Pour tomato sauce over meatloaf.
  6. Bake until cooked through, approximately 45 minutes.

 

Meat and Potatoes 3

Twice-Baked Cheesy Potatoes

Ingredients:

    • mashed potatoes- 4-5 cups
    • shredded cheddar cheese- 16 oz.
    • green onion or chives, diced (optional) for garnish

Instructions:

  1. Heat oven to 375 degrees F
  2. Mix together mashed potatoes and half of cheese
  3. Transfer to baking dish
  4. Top with remaining cheese
  5. Garnish with green onions or chives
  6. Bake until hot and bubbly, approximately 25 minutes

 

Traditional Meatloaf with Twice-Baked

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About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

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