Chili Meatloaf & Potato Casserole

Meatloaf:
1-1/2 pounds ground beef
3/4 cup finely chopped yellow onion
1/3 cup saltine cracker crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
3/4 teaspoon salt

Potato Topping:
3 cups prepared mashed potatoes
1 can (11 ounces) corn with red and green peppers, drained
1/4 cup thinly sliced green onions
1/2 to 1 cup shredded taco-seasoned cheese

Heat oven to 375°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.

Gently press beef mixture into bottom of 9-inch square baking pan. Bake in 375°F oven to medium (160°F) doneness, until not pink in center and juices show no pink color. Carefully pour off drippings.

Meanwhile combine topping ingredients, except cheese, in medium bowl. Spread topping over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned.

Let stand 10 minutes before cutting. Cut into 6 even pieces.

Makes 6 Servings

Cooking Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached.

Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

Source: Iowa Beef Industry Council.