Potato Onion Loaf

Potato Onion Loaf

Jeff Lilly 0

"A delicious loaf - great as a side dish for pork chops, chicken, or beef. A great way to use left over baked potatoes! Keep in mind when making baked potatoes and make extra for this."

Ingredients 1 h 45 m {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
  2. Remove skins from potatoes, and discard. Place the potatoes in a large bowl, and mash. Mix in onion eggs, salt, pepper and cheese with your hands, or as you would meatloaf. Form into a loaf shape and place into the prepared pan.
  3. Bake for 90 minutes in the preheated oven. Let cool for 5 minutes, then remove from the pan, slice and serve.
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Reviews 5

  1. 7 Ratings

Caroline C

Husband isn't a potato fan so he didn't really care for this but I really liked it. I added more extra-sharp Cheddar, and I also made them into potato cakes and cooked them in a skillet. Not the healthiest thing in the world, but really tasty. Thanks!


it was o.k.but my picky eater ate it all with no complaints.it was more like an egg and potato dish i cook in the skillet.


This was just ok. It seemed almost more like a breakfast casserole than a potato side. I did like that I was able to prep it the night before, but it takes a long time to bake. I found mini disposable loaf pans at the grocery store and used them to reduce bake time; it still needed 50 minutes to bake. Thanks for the recipe, Jeff Lilly!