| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
Casserole, Toh, Beef, Potates |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
c |
Soft bread crumbs |
| 1 |
sm |
Onion; finely chopped |
| 1 |
md |
Egg; beaten |
| 1/4 |
c |
Worcestershire sauce |
| 1/4 |
c |
Ketchup |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 1/3 |
c |
French's french fried onions |
| 1 |
pk |
Frozen mashed potatoes; 22-oz. |
| 2 |
tb |
Garlic; minced |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Whipping cream |
| 1/4 |
c |
Butter |
| 1 |
ts |
Rosemary; crushed |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
MEATLOAF
POTATOES
Combine all meat loaf ingredients except french fried onions. Shape into a
8-in. x 4-in. loaf in shallow baking pan. Bake at 350 degrees for 60
minutes. Sprinkle meat loaf with french fried onions. Bake an additional 5
minutes or until onions are golden brown. Allow to stand for 5 minutes
before slicing. Meanwhile, prepare potatoes following package directions.
While potatoes are cooking, saute garlic in olive oil and set aside.
Microwave cream and butter on high 1-2 minutes or until butter is melted;
add to mashed potatoes. Add garlic and rosemary to mashed potatoes. Add
salt and pepper to taste. Serve potatoes with meatloaf. Yields 6 sevings.
Source: Taste of Home Homemaker School. Formatted by Tracy Handler. Lynn
Thomas' notes: I made this 12-3-97; it was a delicious meal for a winter
night; very tasty!
Recipe by: Homemaker School
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 4 De, c 1997
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