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Garden Meatloaf Casserole
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Garden Meatloaf Casserole

2 Hours
2 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
Part 1
3 lb lean hamburger meat
1/4 cup green pepper, chopped
1 stalk celery, chopped fine
1 small onion, chopped
1/2 cup Italian bread crumbs
1/2 cup fresh parsley
1 egg, beaten
1/2 cup catsup
1/4 cup milk
1 tsp salt
1 tsp coarse black pepper
1 package frozen vegetables
Part 2
large 4 or 5 potatoes
Tbsp 2 or 3 butter or margarine
1/2 cup milk
Salt and pepper to taste
1 cup Kraft Grated Cheddar Cheese
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Let's Make It
1
Mix all ingredients in part 1 leaving frozen vegetables till the end. Gently mix the vegetables into the meat mixture. In a large lasagna type oven proof dish, press meat mixture on the bottom until about 2 inches thick all over. Place in oven and cook 1 hour at 350 degrees F.
2
While part 1 is baking, peel potatoes and slice in 1/2 inch slices. Boil for about 20 minutes until tender. Drain the water and add butter, milk, and salt and pepper. Mash well.
3
When meat is done, remove from oven and drain the fluids from the pan, using a turkey baster for safety. Smooth potatoes on top of the meat mixture. Sprinkle 1 cup of cheddar cheese on top of the potatoes. Bake for another 20 minutes until cheese is melted and slightly brown. Let stand for about 15 minutes and then slice in squares for serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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