Freezer Meals: Meatloaf with Potato Topping

Get your meat and potatoes in one with this tasty twist on a family favorite.
By Erica Clark
Nov 11, 2014



Freezer Meals: Meatloaf with Potato Topping

Nov 11, 2014

Serves 8


  • ½ onion, finely chopped
  • 2 lbs lean ground beef
  • 1 egg
  • 2 tsp dry mustard
  • 1 cup rolled oats
  • 1 8-oz can tomato sauce
  • 2 Tbsp horseradish
  • ½ cup ketchup
  • 12 oz Yukon gold potatoes (about 3), cut into thin slices
  • Salt, for sprinkling
  • Olive oil, for drizzling

1. Combine onion, beef, egg, mustard, oats, tomato sauce, and horseradish in a large bowl until well mixed. Press mixture into a 2-quart baking dish. Spread ketchup on top with the back of a spoon.

2. Arrange potato slices in lines over ketchup, overlapping slightly. Sprinkle potatoes with salt and drizzle with olive oil.

3. Cover with foil and bake at 400?F for 30 minutes, then uncover and bake 30 more minutes, or until meat is cooked through and potatoes are golden brown.

Freeze it!
Hold the potatoes! Wrap the uncooked, untopped meatloaf tightly in foil. To cook from frozen, top with the sliced potatoes as directed, then bake, covered, at 400?F for 1 hour. Uncover and bake for 30 more minutes.


Photo Credit: Ryan Liebe

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