Meatloaf, Twice-Baked Potato Casserole, w/Red Pepper Corn

I find meatloaf one of those comforting foods. Something my mom made every week that wasn’t half bad. It reminds me of home and the glorious, stupid about the real world days of childhood. There are literally hundreds of recipes for meatloaf, and my own recipe box has about 5. The recipe for the twice-baked casserole is new and I have suggestions to make it better. No pictures with this one since my phone ate them all … including the really nice one of the drink I had. 🙂

Here is the one of the five of my meatloaves. *smiles*

Ingredients for Meatloaf:

  • 1-1/2lbs ground beef
  • 1/2 onion, chopped finely
  • 2 tbsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp Dijon mustard
  • 2 cups shredded cheddar cheese
  • 1 cup bread crumbs
  • 1 egg
  • 1 tsp Italian seasoning

Mix everything together in a bowl. Personally, I use my hands (clean!) And enjoy the labor of mixing it that way. Free form on a pan or use a loaf pan – personal preference there. Be sure to press down while forming to get rid of any air you may have trapped.

Bake at 350 for 1 hour or so.

Ingredients for Casserole:

  • 1-1/2lbs red potatoes (roughly 6 medium sized), cubed
  • 1/4 tsp salt
  • 1lb bacon, cooked and c rumbled
  • 3 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 green onions, sliced

Divide ingredients in half, except green onions. In a greased 13 x 9 pan, layer potatoes, salt, pepper, sour cream, bacon, then cheese. Repeat with second half. Done! Bake at 350 for 20-25 minutes. Sprinkle green onion on top of servings.

Now, the above recipe is a new one for me and quite frankly, it lacked a lot. My recommendations (which I’m going to try next time) is add minced garlic and a bit of butter for each layer.

This corn recipe is so simple – corn, a diced red pepper, salt and pepper to taste, a quarter stick of butter (or substitute.) How much butter depends on how much corn you are using. I used frozen corn – roughly 16oz worth.  Bake at 350 for 20 minutes.

That’s it! While its all cooking, fix yourself a nice drink. Can’t hurt. 🙂

3 Replies to “Meatloaf, Twice-Baked Potato Casserole, w/Red Pepper Corn”

  1. Meatloaf is one of those recipes that I think everyone (or almost everyone) has their personal favorite for. I know I have mine, and there are others I want to try, like one with a brown mushroom sauce instead of an Italian tomato sauce. But the twice baked potato casserole sounds really good. Yeah, garlic is probably really necessary. I might have to try and make that soon. The ex taught Kass how to make twice baked potatoes and I’d really like to do those sometime soon…if she can remember how to do them. >_<

    1. Twice-baked are pretty easy. Bake potatoes per usual. Slice them in half lengthwise (this is easiest) and carefully scoop out the insides, leaving a bit along the skin to keep the shape. Mix the potato you scoop out with sour cream, bacon, green onion, milk, sour cream, and butter (and anything else you like in potatoes!). Spoon into the shells you have, place shredded or sliced cheese on top and bake for 10 minutes or so. 🙂

      1. I think when Kass and the ex made them, they did all of that except for the green onions…and not sure they had the bacon bits. And on mine, they did everything but the sour cream since I’m not a huge fan. I might be willing to try it with the sour cream now. They also put olive oil on the skins and cracked sea salt. So good.

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