Description
A seasoned meatloaf base with tender sliced potatoes, tangy ketchup glaze and melted mozzarella cheese.
Ingredients
Scale
- 15 saltine crackers
- 3 Tbsp milk
- 12 oz Yukon gold potatoes
- 16 oz lean ground beef
- 2 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 1/2 tsp dijon mustard
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/4 tsp seasoned salt, divided
- 1 egg
- 1/3 cup ketchup
- 1 Tbsp apple cider vinegar
- 1 tsp brown sugar
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat oven to 375° F.
- Crush the saltine crackers and add them into a mixing bowl. Add in the milk and stir. Let sit.
- Meanwhile, slice the potatoes thinly, about 1/8 inch thick. Place them into a microwave safe bowl and spread them loosely so they aren’t tight packed. Add 2 Tbsp of water. Cover the bowl with plastic wrap, a lid or a plate. Microwave on high for 3-5 minutes, stirring halfway through. Drain off the water and set aside.
- Add the ground beef, parsley, onion powder, garlic powder, pepper, Dijon, Worcestershire, ¾ tsp of the seasoned salt and egg into the bowl with the crushed saltines. Mix until just combined.
- Spray a 8×8 inch dish with non-stick cooking spray. Spread the meatloaf mixture into the bottom of the pan. Even spread the potatoes on top of the meatloaf. Sprinkle the potatoes with the remaining ½ tsp of seasoned salt.
- In a small bowl whisk together ketchup, vinegar and brown sugar. Spread the mixture evenly over the top of the potatoes.
- Bake for 45 minutes. Sprinkle the mozzarella cheese on top and bake for 5 more minutes.
- Slice and serve.
- Category: Beef
- Method: Oven