Leftover Mashed Potato Meatloaf? Who knew that leftover mashed potatoes were the secret ingredient to great meatloaf? Well, it is.
This is one of the best meatloaves I’ve tried – and I’ve tried a lot.
It’s tender, juicy, very flavorful. Highly, highly recommended.
Not only does it have all those qualities but it will also use up your leftover mashed potatoes!
A great way to stretch the meat to serve more people. Really good if you use leftover roasted garlic mashed potatoes.
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Leftover Mashed Potato Meatloaf
Prep Time
40 mins
Cook Time
1 hr 20 mins
Resting Time
15 mins
Total Time
2 hrs 15 mins
Mashed potatoes are a super addition to meatloaf!
Course: Main Course
Cuisine: American
Keyword: Leftover Mashed Potato Meatloaf
Servings: 8
Calories: 325 kcal
Ingredients
- 1 1/2 cups leftover mashed potatoes
- 1 large onion chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 3 eggs lightly beaten
- 2/2 cup seasoned dry bread crumb
- 1/3 cup ketchup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds lean ground beef
- 1/3 cup ketchup
Instructions
- Preheat your oven to 375°F.
- Place the potatoes in a large bowl and set aside.
- In a heavy skillet over medium heat, sauté the onion and garlic in olive oil until tender, about 5 minutes. Add the parsley and oregano.
- Add to the potatoes along with the eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined. Add ground beef and mix gently just until combined.
- Place in a casserole pan and shape the mixture into an 8 x 4-inch loaf. Spread the remaining 1/3 cup ketchup over top of the loaf.
- Bake at 375°F for 70-75 minutes or until the center is no longer pink and an instant-read thermometer reads 160°F when inserted in the center of the loaf.
- Let stand, covered, 15 minutes before slicing.
Enjoy!
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Recipe based on one by Rita~
Photo by Rita~