Thursday, January 19, 2017

COWBOY MEATLOAF AND POTATO CASSEROLE

  1. 1 lb lean ground beef
  2. 3/4 cup finely chopped onion
  3. 1/3 cup seasoned dry breadcrumbs
  4. 1/4 cup barbecue sauce
  5. 1 egg, lightly beaten
  6. 2 tsp chili powder
  7. 3/4 tsp salt
  8. 1 pkg Ore-Ida® Steam n’ Mash Cut Russet Potatoes
  9. 2/3 cup canned evaporated milk
  10. 1 tbsp butter
  11. 1 tbsp chopped fresh flat-leaf parsley
  12. 1 tsp garlic powder
  13. 1 cup cooked bacon crumbles
  14. 1/4 cup canned crispy fried onions
  15. 2/3 cup shredded Mexican-style cheese blend
  16. Preheat oven to 375°F. 
  17. Coat 9x9 baking dish with nonstick cooking spray. 
  18. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.
  19. Bake uncovered for 20 to 25 minutes, or until cooked through. Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.
  20. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
  21. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
  22. Note: Recipe and photo from Oreida


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