Monthly Recipes

Mashed Potato Stuffed Meatloaf

November 2017
Category: Main Course  Gluten Free  

Serves 4


1/4 cup grated parmesan
1/2 cup ketchup
1/4 cup apricot jam
1 large egg
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
11/2 lb. lean ground beef
3 large potatoes, peeled and chopped
4 oz garlic herb cream cheese
1/4 cup milk
1 tb butter
3/4 cup shredded cheddar cheese

Bring a large pot of water to boil, add potatoes, reduce heat and let simmer 20 minutes or until tender. Mash the potatoes through a ricer and then mix in butter, milk and cream cheese. Season with salt and pepper.

Heat oven to 375 degrees F. Line a bakesheet with parchment. In a bowl combine ketchup and apricot jam, divide this mixture in half to separate bowls; set aside. Place egg, salt, pepper, ground mustard in a bowl and beat until combined. Add in half of ketchup mixture. Add in ground beef and parmesan and gently mix. To assemble: place half of the meat mixture on the bake sheet. Form into a loaf and create a well with a 1/2 inch wall along the perimeter of loaf. Fill well with mashed potatoes, top with cheddar cheese. Place remaining meat mixture on top of cheese and smooth out to an even finish making sure the center stuffing is fully covered and sealed in. Brush remaining ketchup mixture over the outside of meat loaf. Bake at 375 degrees for approximately 40 minutes. Remove from oven and let rest for 5 minutes prior to slicing.

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