Potato-Topped Meatloaf Casserole

 


Ingredients

Meatloaf

  • 1
    lb extra-lean (at least 90%) ground beef
  • 3
    tablespoons Progresso™ plain bread crumbs
  • 3
    tablespoons steak sauce
  • 1
    tablespoon instant minced onion
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    egg

Filling

  • 2 2/3
    cups water
  • 1/4
    cup butter or margarine
  • 1
    teaspoon salt
  • 2/3
    cup milk
  • 2
    cups Betty Crocker™ mashed potatoes
  • 1 1/2
    cups frozen chopped broccoli, thawed
  • 1/2
    cup shredded sharp Cheddar cheese (2 oz)

Steps

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.

2 In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.

3 Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.

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