MASHED POTATO MEAT LOAF

MASHED POTATO MEAT LOAF image

Categories Dinner

Yield 6 people

Number Of Ingredients 13

1-1/3 CUPS WATER
1/3 CUP MILK
2 TABLESPOONS BUTTER OR MARGARINE
1-1/2 TEASPOONS SALT - DIVIDED
1-1/3 CUPS MASHED POTATO FLAKES
1 EGG, BEATEN
1/2 CUP QUICK-COOKING OATS
1/2 CUP CHOPPED GREEN PEPPER
1/2 CUP CHOPPED ONION
3/4 TEASPOONS PEPPER
1 POUND LEAN GROUND BEEF (I USUALLY USE 1-1/2 POUNDS)
1 CAN (11-1/2 OZ) PICANTE V-8 (I HAVEN'T BEEN ABLE TO FIND THIS LATELY SO I USE SPICY V-8)
1/4 CUP KETCHUP

Steps:

IN A SAUCEPAN, BRING WATER, MILK, BUTTER AND 1/2 TEASPOON SALT TO A BOIL. REMOVE FROM THE HEAT: STIR IN POTATO FLAKES. LET STAND FOR 30 SECONDS. FLUFF WITH A FORK; SET ASIDE. IN A BOWL, COMBINE THE EGG, OATS, GREEN PEPPER, ONION, PEPPER AND REMAINING SALT. CRUBLE BEEF OVER MIXTURE AND MIX WELL. ON A PIECE OF WAXED PAPER, PAT BEEF MIXTURE INTO A 12 INCH X 8 INCH RECTANGLE. SPOON MASHED POTATOES LENGTHWISE DOWN THE CENTER THIRD TO WITHIN 1 INCH OF EDGES. BRING LONG SIDES OVER POTATOES TO MEET IN CENTER; SEAL SEAM AND EDGES. PLACE SEAM SIDE UP IN A GREASED 13 INCH X 9 INCH X 2 INCH BAKING DISH. BAKE UNCOVERED, AT 350 DEGREES FOR 30 MINUTES; DRAIN. POUR V-8 JUICE OVER LOAF. TOP WITH KETCHUP. BACK 30 MINUTES LONGER OR UNTIL MEAT IS NO LONGER PINK AND A MEAT THERMOMETER READS 160 DEGREES. LET STAND FOR 5 MINUTES BEFORE SLICING. YIELD 4-6 SERVINGS