Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Chili Meatloaf and Potato Pie

Source: adapted from recipes posted by Linda in Mo and Momcovey






List of Ingredients



• Meatloaf:
  
• 2 pounds lean ground beef
  
• 1 cup chopped onion
  
• 2 cloves garlic, minced
  
• 1 egg, lightly beaten
  
• 1 tablespoon chili powder, or to taste
  
• 1 teaspoon ground cumin
  
• 4 tablespoons chopped fresh cilantro
  
• salt and pepper, to taste
  
• 1 cup dry bread crumbs
  
• 1 (5 ounce) can fat-free evaporated milk
  
• Topping:
  
• 4 cups prepared mashed potatoes
  
• 1 (11 ounce) can Mexi corn, drained
  
• Additional ingredients:
  
• 2/3 cup (about) thick and chunky salsa
  
• 2 cups (8 ounces) reduced fat Mexican blend cheese, divided
  
• chili powder, for garnish
  






Instructions



1. Preheat oven to 350 degrees F.
   
2. Saute onions and garlic until softened; set aside. Combine meatloaf ingredients; mix well. Press into bottom and up sides of a 13 x 9 inch baking dish. Bake 30 minutes or until no longer pink and juices run clear. Drain carefully and blot with paper towels. Spread salsa over meatloaf and sprinkle with 1 cup cheese.
   
   
3. Combine mashed potatoes and drained corn. Keep warm or reheat in micro wave. Spread over cooked meatloaf. Sprinkle with remaining 1 cup cheese and dust with chili powder. Return to oven for 5 to 10 minutes or until cheese melts.
   
4. Servings: 8-10