GLUTEN-FREE MASHED POTATO STUFFED MEATLOAF SQUARES

Gluten-Free Mashed Potato Stuffed Meatloaf Squares image

Sandwich mashed potatoes in between meatloaf for a great gluten-free main dish, using Chex® cereal. Easy and tasty!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2 lb lean (at least 80%) ground beef
2 cups Rice Chex™ cereal, finely crushed
1 can (8 oz) tomato sauce
1 medium carrot, grated (about 1 cup)
1/4 cup chopped fresh parsley
3/4 teaspoon salt
3/4 teaspoon pepper
2 eggs, slightly beaten
3 cups prepared mashed potatoes
1/2 cup ketchup

Steps:

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.
Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°F. Cool 15 minutes; cut into 4 squares.

Nutrition Facts : Calories 610, Carbohydrate 52 g, Cholesterol 215 mg, Fat 1 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 13 g, TransFat 1 1/2 g