Recipe: Meatloaf and Potato Bake

We had a very good supper tonight.  Each part took over an hour to cook, but was not very labor intensive.  As I’m sure you are well aware, I am no food photographer, but I like to have images with the recipes.

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2 lbs. ground turkey, chicken, or beef

1 pkg. Knorr’s Vegetable Soup mix

2 egg whites

1 can Rotel (we like Mexican flavor)

1 onion, diced

1 cup uncooked oatmeal

1/2 cup ketchup

Preheat oven to 350 degrees.  Mix ingredients, except ketchup, in medium-sized bowl.  Pour into a loaf pan coated with oil or cooking spray (or line with tin foil).  Pour ketchup on top.  Cook for one hour.

Golden Potato and Onion Bake

2 Tbsp. olive oil plus 1 tsp

6 medium onions (2 lbs), each cut in half and sliced

1 can (14.5 oz) chicken broth

3 lbs. Yukon gold potatoes, cut into 1/4-inch-thick slices

Salt and Pepper

1/4 tsp coarsely ground black pepper

3 slices firm white bread, coarsely grated into crumbs

1/2 up loosely packed fresh parsley leaves, chopped

In a nonstick skillet, heat 2 Tbsp olive oil over medium heat.  Add onions and cook until tender and deep golden brown, stirring occasionally.  Add chicken to broth and cook 1 minutes, stirring.  (Recipe can be prepared up to this point a day ahead.  Cover and refrigerate onions until ready to use.)

2.  Preheat oven to 375 degrees.  In a large bowl, toss potato slices with 3/4 tsp salt, 1/4 tsp black pepper and onion mixture.  Transfer potato mixture to shallow 3-1/2 quart casserole or 9×13-inch glass baking dish.  Cover casserole and bake for 1 hr to 1 hr and 15 minutes, until potatoes are fork-tender.

3.  Meanwhile, in same skillet, heat remaining 1 tsp olive oil over medium-high heat.  Add breadcrumbs and cook 5 minutes or until toasted, stirring occasionally.  Remove skillet from heat; stir in parsley.

4.  To serve, uncover potatoes and onions and sprinkle with breadcrumb mixture.

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We also had a nice salad with our meal.  I used an Apple Cider Vinaigrette that I made up.  Here is the recipe for that:

Apple Cider Vinaigrette

  • 6 Tbsp. Bragg’s apple cider vinegar

  • 1 cup EVOO

  • 1/2 tsp. Sea Salt

  • 2 tsp. oregano

  • 1/4 tsp. freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

Very filling and very much enjoyed by my meat-and-potatoes loving family.



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