Chili Meatloaf and Potato Casserole

Chili Meatloaf and Potato Casserole

1 1/2 pounds ground beef, lean
3/4 cup onion – finely chopped
1/3 cup saltine crackers – crumbled
1 egg – slightly beaten
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt


3 cups mashed potatoes – prepared
1 11-ounce can whole kernel corn with red and green peppers – drained
1/4 cup green onion – thinly sliced
Taco seasoned cheese – shredded

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 7 ingredients), mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. 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 (1/2 to 1 cup). Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.