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potato fingerling

Mashed Potato-Meatloaf Casserole


2 lbs (4 large) baking potatoes, peeled and cut into 1 inch chunks

1/2 cup sour cream or plain yogurt

1 tbsp unsalted butter

1/2 tsp salt

1/8 tsp pepper

1 egg

1/4 cup fresh basil, cilantro, or parsley, chopped

1 tbsp sesame seeds



1 tbsp olive oil or veg oil

1 to 2 onions, chopped

1 clove garlic, minced

1 tsp dried oregano (optional)

1/2 tsp dried basil (optional)

1 lb lean ground beef or meatloaf mixture

2 eggs

1/2  cup plain dry breadcrumbs

1/2 cups  tomato sauce

1/4 cup parsley, fresh basil, or cilantro, chopped

1/4 cup dry white wine

1 tbsp cider vinegar or fresh lemon juice

1 tsp salt

1/4 tsp pepper


Place potatoes in large pot of salted water.  Bring to boil over high heat, reduce heat, partially cover and simmer 15 to 20 minutes until tender.

Meanwhile start meatloaf shell.  Heat oven to 350 degrees F.  Grease a shallow 2 quart casserole dish.  In medium skillet, saute onions in oil 5 minutes over medium heat.   Add garlic, oregano, and dried basil, cook 1 minute.  Spoon into large bowl and cool 10 minutes.

Crumble meat into onion mixture.  Add eggs, breadcrumbs, tomato sauce, fresh basil, wine, vinegar, salt, and pepper.  Mix until thoroughly  combined.  Place in casserole dish and press over bottom an up side to make a shell.

Drain potatoes well.  Place in medium bowl.  Beat in sour cream, butter, salt and pepper.  Add egg and beat  until fluffy.  Beat in basil.  Fill center of shell with mashed potatoes, sprinkle with sesame seeds.  Bake 50 to 60 minutes until potatoes puff and are lightly browned.  Let stand at least 15 minutes before serving.