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South of the Border Mashed Potatoes Meatloaf

South of the Border Mashed Potatoes Meatloaf

  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m


Nothing is more American than meat and potatoes but that doesn't mean it can't have a Mexican twist on it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F.
  2. Prepare mashed potatoes following package directions. Set aside.
  3. In a large bowl, combine all the ingredients from beef through black pepper. Mix thoroughly but lightly.
  4. Shape mixture into a 10x4-inch loaf. Place on rack coated with cooking spray on broiler pan.
  5. Bake 1 hour and 20 minutes, or until internal temperature is 160 degrees F.
  6. Let stand 5 minutes then frost with the mashed potatoes. Top with salsa and sliced avocados.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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This meatloaf IS SUPER :) Super simple to make and already had all ingredients on hand, which is wonderful! The only thing different that I used was: instead of using the fresh onions and bell peppers I used an 8 oz package of frozen "Recipe Ready," just because I was in a hurry to get dinner going! LOVE IT :) Thanks so much!! This is definitely one recipe that is going in my recipe box :) Nice change of pace from getting stuck in the rut of having the same things for dinner!




It was good. My husband made it last night for dinner. I laid out all of the ingredients and after he put it in the oven he came running in with the measuring cup of milk in his hand. He forgot to add it. We followed the recipe exactly except for adding the milk and it was very moist. I will make it again and still not add the milk. We had Mac and cheese as a side dish and green beans. Next time I have more time I will do a Spanish rice to go with it.n

Sanguine Crow

Sanguine Crow


My husband and I love this recipe, the only thing different that we do (though the original recipe is great too) is I like to coat the meatloaf in a spicy sausage pasta sauce (store-bought jar) while it's baking and after the potatoes but before the salsa we add a cup or so of mexican-blend cheese (my husband loves cheese on everything).

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