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Meatloaf with Scalloped Potatoes, Peas and Corn

Meatloaf with Scalloped Potatoes, Peas and Corn
PREP TIME
20 min
COOK TIME
40 min
YIELDS
4 servings
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Ingredients

½
cup ketchup
1
Tbsp sweet hot mustard
¼
tsp allspice
¼
tsp cloves
2
lb(s) / 900 g lean ground beef
½
cup cornflake crumbs (optional)
1
tsp oil (olive or canola)
1
med onion
5
cup sliced potatoes (approx 4 med-large size)
1 ½
Tbsp flour
1 ½
cup 1% milk
1
cup Tex-Mex grated cheese blend
Aluminum foil
2
cup sweetlet peas
2
cup peaches and cream corn
½
tsp Mrs. Dash Table Blend
1
tsp butter (optional)
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Directions

Step 1

Preheat oven to 375° F (190º C)

Step 2

Combine ketchup, mustard, allspice and cloves in a medium sized bowl. Once blended, remove 1/3 of mixture and set aside. Place beef into the bowl of sauce & combine well. I use my hands. Mold into the shape of a loaf onto a broiler pan. Spread the remaining sauce all over top & sides. Sprinkle with cornflake crumbs and place in hot oven.

Step 3

Heat oil in a stove top fry pan. Finely chop onion, adding to pan as you cut.

Step 4

Continue cooking, stirring occasionally, until onions are caramelized (translucent but slightly brown and sweet tasting). Scrub potatoes and slice very thin. Set aside. Once onion is done, remove from heat. Sprinkle onion with flour. Gradually add milk to pan, stirring until smooth. Layer potatoes, in an oven proof casserole with lid, in this order…potatoes, milk mixture and cheese. Layer several times using thin layers & small amounts of sauce and cheese. Cover tightly with foil and place in hot oven next to the meatloaf. Microwave peas & corn for 5 minutes. Stir and add spice and butter if you must. I always insert a meat thermometer into the center of the loaf to insure meat has reached 180º F. Make sure you use the type that is meant to stay in the oven.

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My rating for Meatloaf with Scalloped Potatoes, Peas and Corn
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