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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I created this recipe when my children were young and meat loaf shy . They loved the potato surprise inside and the sauce that has a mild zip. Occasionally, I tuck canned green beans in the center of the potatoes to create a one-dish meal. -Dava Beck, Amarillo, Texas Ingredients:
1-1/3 cups water |
1/3 cup milk |
2 tablespoons butter |
1-1/2 teaspoons salt, divided |
1-1/3 cups mashed potato flakes |
1 egg, lightly beaten |
1/2 cup quick-cooking oats |
1/2 cup chopped green pepper |
1/3 cup chopped onion |
3/4 teaspoon pepper |
1 pound lean ground beef |
1 can (11-1/2 ounces) spicy hot v8 juice |
1/4 cup ketchup |
Directions:
1. In a large saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.
2. In a large bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well.
3. On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.
4. Place seam side up in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour V8 juice over loaf. Top with ketchup.
5. Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4-6 servings.
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