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Chili Meatloaf and Potato Casserole

Menu:
Chili Meatloaf and Potato Casserole
2 gallons Purdyville Juice (use Search feature to find recipe)

Comments: This is a stick-to-your-ribs kind of meal that I found in the MasterCook collection itself. Titi cooked tonight and forgot to make a vegetable. No one seemed to mind. I find it a bit tricky to coordinate the cooking of the meatloaf and the making of the mashed potatoes, but Titi thinks it’s easy. Most of us think it’s yummy. (There are always a few dissenters.)

* Exported from MasterCook *

Chili Meatloaf and Potato Casserole

Recipe By :
Serving Size : 18 Preparation Time :0:45
Categories : Beef Casseroles
Ground Meat Main Dishes
Potatoes Volume 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 pounds 80% lean ground beef
7/8 pound onion — (4 1/2 cups finely chopped)
1 cup saltine crackers — crumbled (22 whole)
3 eggs — slightly beaten
9 tablespoons milk
1 can canned mild green chiles
3 tablespoons chili powder
2 1/4 teaspoons salt

TOPPING
9 cups Mashed Potatoes — prepared
3 11-ounce cans corn with red and green peppers — drained (such as Delmonte Fiesta corn)
2 5/8 ounces green onion — thinly sliced (3/4 cup)
1/2 pound Co-Jack cheese — shredded, (2 cups) [see note]

Peel the potatoes and start them cooking for the mashed potatoes. Slice
the green onions.

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 8
ingredients), mixing lightly but thoroughly; gently press into bottom of 2
13×9-inch baking pans. Bake 20 to 25 minutes or until no longer pink and
juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese.
Spread over meatloaf to edges of pan; sprinkle with cheese (1 1/2 to 3
cups). Broil 3 to 4 inches from heat 3 to 5 minutes or until top is
lightly browned; cut into 18 rectangular servings.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"2 13×9 pans"
T(Bakes in oven):
"0:30"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 533 Calories; 26g Fat (44.1%
calories from fat); 30g Protein; 46g Carbohydrate; 3g Dietary Fiber; 130mg
Cholesterol; 880mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : You will need 5 to 5 1/2 pounds potatoes to make the
mashed potatoes.
The colby-jack cheese was called taco seasoned cheese in
the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mashed Potatoes

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Potatoes Vegetables
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds potatoes
2 cups water
1/2 cup butter — (2 sticks) in pieces
1/2 cup 2% low-fat milk — or to taste
salt and pepper — to taste

Peel potatoes. Cut into quarters. Put in pressure cooker with water. Cook
for 10 minutes after pressure regulator jiggles. Release pressure
according to cooker directions. Drain potatoes. Place in bowl. Mash by
hand, adding butter. Continue mashing by hand or with electric mixer on
high, adding milk until potatoes reach desired consistency. Season with
salt and pepper if desired.

Yield:
"9 cups"
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 296 Calories; 11g Fat (31.8%
calories from fat); 6g Protein; 46g Carbohydrate; 4g Dietary Fiber; 29mg
Cholesterol; 127mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2
Fat.

Serving Ideas : Serve with gravy

NOTES : The pressure cooker should be no more than 3/4 full. Use 2
pressure cookers if the potatoes don’t fit in the large (8
qt.) one.

Nutr. Assoc. : 0 0 0 0 0