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Meatloaf With a Twist

Meatloaf With a Twist

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    2 h
Blonddee

Blonddee

This meatloaf includes the mashed potatoes. Great flavor. You've found a new way to make this classic recipe and the kids will love it. It's also very flexible. Try it, you'll like it!!!! Use ground beef, turkey, chicken, or chicken sausage, or a combination of all three.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1069 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with a potato masher, and set aside.
  3. Heat olive oil in a skillet over medium heat. Cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Set the onion and garlic aside.
  4. In a large bowl, mix the ground beef, bread crumbs, parsley, salt, black pepper, onion and garlic mixture, eggs, chicken broth, and Romano cheese until thoroughly combined. In a second bowl, mix the mashed potatoes and ricotta cheese.
  5. Spoon half the meat mixture into the prepared baking dish, and smooth into an even layer with a spoon. Spread the mashed potato mixture over the meat, leaving a 1/2-inch border around the edge of the meat; sprinkle 1 cup mozzarella cheese over the mashed potato layer. Cover the cheese with the remaining meat mixture in an even layer; press the edges down to seal in the mashed potatoes. Sprinkle loaf with additional 2 tablespoons of mozzarella cheese, if desired.
  6. Bake in the preheated oven until the loaf is browned and the meat is no longer pink, about 1 hour. An instant-read meat thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let the loaf stand for 10 minutes before serving.
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Reviews

nlatrio
31

nlatrio

9/25/2011

This is my first review of a recipe even though I get many recipes from this site. I HAD to say something about this recipe!!! Love it!!! It all combined greatly and tasted wonderful!! I am impressed and will definitely be making again and again! Good job!!

Cathy G.
27

Cathy G.

4/23/2011

I cut back on the italian seasoned breadcrumbs and instead of ricotta cheese used Philadelphia Herb and Garlic cream cheese.Metaloaf was nice and cheesy tasting and was done in 45 minutes. Leftovers were good also.

indianagal
18

indianagal

6/27/2011

Great recipe! I didn't have ricotta or mozz cheese on hand so I substituted sour cream for ricotta & cheddar for mozz. I also added diced green pepper to meat mixture. Huge hit with my husband. He took leftovers to work the next day & bragged to his buddies.

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