1 1/2 – 2 lbs Ground Beef
1 Onion chopped
1/2 Bell Pepper chopped
1 Egg beaten
1 Tablespoon Garlic Powder
1 Teaspoon Dried Oregano Leaves
2 Teaspoons Seasoning Salt
3/4 Sleeve Saltine Crackers crushed
4-5 Large Potatoes peeled and cut up
1/2 Stick Butter melted
Salt & Pepper to taste
1 1/2 Cups Sharp Shredded Cheese
Cheese for top
In a large saucepan cover potatoes with water. Boil until fork tender. Drain well
In a large mixing bowl beat potatoes well. Beat in butter, salt and pepper. Add only enough milk to smooth potatoes. Being careful not to add too much. Potatoes should be fairly stiff.
Fold in cheese and set aside.
In a large mixing bowl combine all meatloaf ingredients. Mix well
Divide meat mixture in half.
In a shallow baking dish form a bottom layer
Spread mashed potatoes on top of meat mixture leaving about a 1 inch border
Top with second half of the meat mixture
Gently pat down over potatoes
Pinch edges together all the way around to seal
Cover with foil and bake in a 350° oven for 1 hour
Uncover and drain any excess fat
Return the oven for 20 minutes
Spread remaining mashed potatoes over meatloaf like frosting cake. OR pipe potatoes over meatloaf using a pastry bag
Return to oven to brown
Sprinkle with more cheese
1/4 cup vegetable or canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 8-ounce can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days.
1 package 8 ounces cream cheese, softened
1 cup grated Asiago cheese
3 tablespoons mayonnaise
1/2 teaspoon crushed dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt (optional)
3/4 cup chopped toasted nuts of your choice (optional)
Assorted fresh vegetables and/or crackers
In a large bowl, combine the first five ingredients.
Shape into a ball.
Roll in walnuts if desired.
Wrap tightly in plastic wrap. Chill for 2 hours.
Serve with vegetables and/or crackers.
2/3 cup grated Parmesan cheese
2/3 cup finely chopped nuts
1 small onion, finely chopped (1/4 cup)
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, softened
Coarsely chopped nuts
Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts.
Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.