Grande Meatloaf with Potato Stuffing

Grande Meatloaf with Potato Stuffing Ingredients

1 cup mashed potatoes	1 tsp. chili seasoning
1/3 cup FF sour cream	1 cup tomato sauce -- (8 oz. can)
1 tsp. dried parsley flakes	16 oz. ground lean turkey or beef (90% lean)
1/2 cup finely chopped onion	1/3 cup shredded RF cheddar cheese (I used mozzarella) -- (1 1/2 oz.)
1/2 cup finely chopped green pepper (I didn't use this cause I figured the gree	1 tablespoon brown sugar twin (I used the real thing cause I don't like the suga
1/2 cup + 1 tablespooon dried fine bread crumbs

Instructions for Grande Meatloaf with Potato Stuffing

Preheat oven to 350. Spray a 9 x 5 loaf pan with olive oil flavored cooking spray. In a medium bowl make mashed potaoes with sour cream and parsley flakes. Mix well and set aside. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes. Cut into 6 servings.

Each serving:
HE 2 1/2 protein, 1 bread, 1 vegetable, 15 opt. calories
220 calories, 8 g fat, 18 g protein, 19 g carb, 502 mg sodium, 87 mg calcium, 2 g fibe3r
Diabetic: 2 meat, 1 starch/carb, 1 vegetable

NOTE: I used the texas muffin pans instead of a loaf pan. Just did the same thing but used 6 muffin wells instead. The baking time was cut in half and then each person had their own little meat ball muffin. Worked great.

These are DELICIOUS.

Other Notes:
(Dinner tonite was one huge major hit! I made [this] and German Green Beans from Man in Mind, p. 146. . . . Both my husband and my son had two helpings of each of the meatloaf and the green beans and hubby was wanting even MORE. I have to admit both were absolutely delicious. I'll be making both dishes many times I am sure.)
(NOTE: I used the Texas muffin pans instead of a loaf pan. Just did the same thing but used 6 muffin wells instead. The baking time was cut in half and then each person had their own little meat ball muffin. Worked great. These are DELICIOUS.)
(That was soooooooo good. Got total rave reviews around here. Had to hold my son and hubby back at two portions. Today there was one portion left. Hubby says: Arm wrestle ya for it. Geesh - take it. Brat did too. LOL)
(Give [this] a try. It's got mashed potato stuffed into the middle. I make it in jumbo muffin tins and each person gets their own. It's delicious and everyone cheers when it arrives on the table.)
(one of our very favorite recipes that we tried in May)
(Recently I found a discussion about making one of JoAnna's meatloaf recipes as individual (large) meatballs. I think the recipe called for a mashed potato stuffing (sort of the reverse of a South American recipe) but I can't find it again. . . . I believe the recipe you're asking about is [this]. This is one of my husband's favorites so we have it quite often. I'm curious to know how you make it into meatballs. . . .
This one is definitely a fav around here, too. I make them in the Texas muffin tins. Kids love them that way. And I know what a portion is that way, too!)

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Per Serving (excluding unknown items): 17 Calories; trace Fat (4.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Vegetable.


Main Ingredient: BeefCuisine: American

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