Scalloped Meatloaf Casserole

Comfort at it’s best……..Meatloaf and scalloped potatoes. Even better all in one dish……..Scalloped Meatloaf Casserole.

Scalloped Meatball Casserole 2

There is something about meatloaf and scalloped potatoes that just go together. Although mine is not in the traditional loaf shape, it still has that homemade taste of comfort that only meatloaf brings.

Scalloped potatoes ,creamy and cheesy, warm and bubbly……side for meatloaf.

Scalloped Meatloaf Casserole 5

How about perfect topper for meatloaf???? That’s right, smack dab on top, and baked together for an easy one dish meal.

I have never really written down my meatloaf recipe before, and I change it frequently,so feel free to change it to you liking.

The potatoes are from a recipe that I can’t remember where it came from (imagine that), but it is one that is just stuck in my head. The simplest scalloped potato recipe ever.

Scalloped Meatlaof Casserole 8

Potatoes sliced thin, and covered in an egg, cream, and cheese mixture. A pinch of nutmeg for that little background taste that you know it’s there, you just aren’t sure what it is……that’s nutmeg in any cream dish.

Put the meatloaf on the bottom of a baking dish, cover with the potato mixture and into the oven. A little more cheese once the potatoes are tender and the meat is cooked throughly and you have…Scalloped Meatloaf Casserole.

Scalloped Meatloaf Casserole 7

Easy one dish match made in heaven meal that your whole family will love!!!

Scalloped Meatloaf Casserole Collage

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Scalloped Meatloaf Casserole

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • Meatloaf
  • 1 pound ground beef
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup red pepper, finely chopped
  • 1 clove garlic, minced
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 cup oatmeal
  • salt and pepper to taste
  • Scalloped Potatoes
  • 1 pound gold potatoes, sliced thin
  • 1/2 cup shredded swiss cheese, divided
  • 1 egg
  • 3/4 cup heavy cream
  • Pinch of nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375*
  2. Using clean hands mix all meatloaf ingredients throughly. Place mixture in an 8 X 8 inch baking dish sprayed with non stick cooking spray. Press mixture evenly in prepared dish. Set aside.
  3. In a large bowl whisk together cream, egg, salt, pepper, and nutmeg. Stir in 1/4 cup shredded swiss cheese and potatoes, making sure to coat potatoes evenly.
  4. Remove potatoes and place on top of meatloaf mixture in an even layer. Pour remaining liquid over potatoes.
  5. Cover dish with tin foil and place on a foil covered cookie sheet ( just in case mixture bubbles over). Place in preheated 4375* oven for 45-60 minutes or until the potatoes are tender and the internal temperature of the meatloaf is 165*.
  6. Remove foil and sprinkle with remaining 1/4 cup swiss cheese. Return to the oven uncovered for an additional 5-10 minutes to melt the cheese. If you prefer your cheese more golden brown, place under the broiler for several minutes.
  7. Remove from oven and allow to set for 5-10 minutes to set up.
  8. Slice and serve.

 

Cinnamon Apple Donuts

No matter how un-fall like this sounds…..I do not like Apple Cider. This time of year is all about apple cider donuts……well, how about Cinnamon Apple Donuts instead.

I was just sitting on the computer…..well not really sitting on it…..that would be a problem,….sitting at it, when I really wanted a donut!!

I used to work, as I have told before, in a grocery store bakery. While I was not the donut maker, a lovely woman named Charlene was. All her donuts were made from scratch and were the best donuts I have ever had! Continue reading “Cinnamon Apple Donuts”

Cranberry Orange Brownies

Cranberries and orange…….a match made in heaven…….or in Cranberry Orange Brownies!

Cranberry Orange Brownies 3

Tart ruby red and delicious cranberries, harvested from bogs when cold weather arrives and available throughout the winter months. Fresh cranberries are a signature fresh fruit of autumn and early winter.

Cranberry Orange Brownies 1

The combination of tart cranberries sweetened with oranges, another fruit of winter, is a classic flavor pairing in baking.

Blond brownies are a tasty treat in their own right, but add the tart of the cranberry and sweet bright citrus of the orange, and you have a fall dessert treat that is sure to please.

A basic brownie batter…butter, sugar, eggs, flour, vanilla, a bit of orange flavoring, those beautiful berries, and orange zest. Sprinkled with a bit of my favorite turbaned sugar that gives a nice sugary crunch to the top. Baked to a perfect golden brown.

Cranberry Orange Bownies are gooey, chewy, tart and sweet. The perfect fall dessert!

Cranberry Orange Brownies Collage

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Cranberry Orange Brownies


Ingredients

Scale
  • 1/2 cup butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon orange flavor extract
  • 1 tablespoon orange zest
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups flour
  • 1 3/4 cups fresh cranberries, divided
  • 2 tablespoons turbinado sugar

Instructions

  1. Beat the butter and brown sugar until creamy. Add the eggs and vanilla, and orange flavoring and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 1/2 cups of the cranberries, and orange zest by hand.
  2. Spread the batter in a greased 9×13 baking dish. Sprinkle the top with the extra 1/4 cup cranberries and turbinado sugar. Bake at 350 degrees for 23-25 minutes. Let cool completely before cutting into squares. Store in a sealed container.

Notes

made mine in a smaller pan for a thicker brownie. Adjust baking time if using a smaller pan.