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Cheddar-Potato-topped Meatloaf

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Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe


Cheddar potato topping

  • 1 package (14 ounces) frozen [mashed [potatoes]]
  • 1¾ cups milk
  • 1 package (10 ounces) frozen peas and carrots
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded cheddar cheese


  1. Heat oven to 375°F.
  2. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.
  3. Gently press beef mixture into bottom of 9-inch square baking pan.
  4. Bake in 375°F oven 20 to 25 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Carefully pour off drippings.
  5. Meanwhile combine topping ingredients, except cheese, in 2-quart microwave-safe dish.
  6. Microwave on HIGH 11 to 12 minutes, stirring once.
  7. Spread topping on meatloaf to edges of pan; sprinkle with cheese.
  8. Broil 3 to 4 inches from heat 5 to 7 minutes or until top is lightly browned.
  9. Let stand 10 minutes before cutting. Cut into 6 even pieces.

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