South of the Border Mashed Potatoes Meatloaf

South of the Border Mashed Potatoes Meatloaf

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m
Recipe by  Idahoan®

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
KJBrown
5

KJBrown

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!

kaspurrgst1
2

kaspurrgst1

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
0

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).

More Reviews

Similar Recipes

Four Cheese Mashed Potato Stuffed Portobello Mushrooms
(2)

Four Cheese Mashed Potato Stuffed Portobello Mushrooms

Red and Blue Mashed Potatoes
(0)

Red and Blue Mashed Potatoes

Cabbage, Sausage and Mustard Mashed
(1)

Cabbage, Sausage and Mustard Mashed

Buffalo Chicken Layered Mashed
(1)

Buffalo Chicken Layered Mashed

Smoky Golden Mashed
(1)

Smoky Golden Mashed

Baby Red Mashed Potatoes and Peas with Spring Meatloaf
(0)

Baby Red Mashed Potatoes and Peas with Spring Meatloaf

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Red and Blue Mashed Potatoes

>

next recipe:

Baby Red Mashed Potatoes and Peas with Spring Meatloaf