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I found this recipe in an old recipe box that belonged to my husband’s Grandmother, Louise Sharp. We discovered it when we moved my mother-in-law to a retirement community and I immediately had to pull all the recipes out of the box to see what treasures I could find. It was fun going through all the recipes, most of which were handwritten or newspaper clippings.
This recipe was called Meatloaf Potato Pie and it immediately peaked my interest because it was a dish I knew my family would really enjoy. It’s nice and hearty, and made with ingredients that are usually on hand for me – always a plus. The only thing I changed was the addition of BBQ sauce as a garnish over the top when the pie is served, which is completely optional, and quite delicious.
So. What Ingredients Do You Need for Making Cheesy Hash Brown Meatloaf Pie? Ground Beef
I used lean ground beef but the original recipe called for ground chuck, which would have quite a bit of fat. I’m sure it would be delicious, but sometimes using ground chuck in meatloaf can cause it to have a greasy outcome – ick!
Panko crumbs
I prefer Panko breadcrumbs for a binder instead of oatmeal when making meatloaf. Panko is a Japanese-style breadcrumb traditionally used for coating deep-fried foods. Panko breadcrumbs are made from bread without crusts and are very irregular in shape which is why they make superior
BBQ Sauce
This adds flavor and sweetness to the meatloaf. Use your favorite BBQ sauce, whatever you have on hand. I also like to drizzle this cheese and potato casserole with a bit of BBQ sauce as a garnish when serving it, but that is completely optional.
Dehydrated onion flakes
If you don’t have dehydrated onion flakes on hand, you can certainly substitute 1/2 – 1 tsp. granulated onion or onion powder instead.
Hash Browns
I prefer shredded hash browns but I bet you could actually use any type of hash browns for making the potato filling. I always use frozen hash browns, but you could certainly shred your own potatoes, if needed, to make the hash browns
Eggs
Eggs are used for a binder in both the meatloaf and also the hash brown topping, helping to give strength and stability to hold both mixtures together.
Shredded Cheese
I used a Colby-Jack cheese in this recipe, but the original recipe called for mozzarella cheese. Use what you prefer or what you’ve got on hand.
Dried oregano leaves, dried parsley, salt and pepper
Oregano gives flavor to the meatloaf while parsley gives a bit of a peppery flavor and some color to the hash brown mixture. Salt and pepper round out all the savory flavors.
Easy and Helpful Recipe Tips for Making Cheesy Hash Brown and Meatloaf Pie Can I use other types of ground meat for making this meat and potato pie?
Yes. Any type of ground meat will work fine – turkey, chicken, pork, even ground venison. Just keep in mind that because ground turkey and ground chicken are much more lean, they will cook more quickly and you’ll need to make sure you don’t over cook those types of meats or the meatloaf will be dry and crumbly.
Can I double this recipe and make two or more meatloaf pies at once?
Great question. I love to double or triple this recipe and make several meatloaf pies at one time. I bake one for now and throw the others into the freeze for later. Such a good feeling to work ahead on dinner. This meatloaf pie also makes a great meal to give to others when they need it – a new baby, a death in the family, when someone is sick with the flu. Who doesn’t need DINNER??
Does this Cheesy Hash Brown Meatloaf Pie freeze well?
I freeze the pies before baking them so they can be baked fresh when needed, instead of just be reheated. You can bake the meatloaf pies from frozen, reducing the oven temperature to 325 degrees halfway through the baking time so the meatloaf pie can cook through to the center without the exterior getting over cooked.
Other Recipes to Enjoy – Classic Cuban-Style Picadillo over Rice Grandma’s Kielbasa Pot with Potatoes and Green Beans Open-Face Italian Beef Sandwiches Printable Directions for Making Cheesy Hash Brown Meatloaf Pie
Cheesy Hash Brown Meatloaf Pie
Made from basic on-hand ingredients, this Cheesy Hash Brown Meatloaf Pie comes together in a flash to make a nice big batch of delicious comfort food. #Meatloaf #HashBrowns #Cheese #OnePan #ComfortFood #GroundBeef
3/4 lb. lean ground beef 1/2 cup BBQ sauce 1 Tbs. dehydrated onions (may substitute 1 tsp. granulated onion) 1/2 – 1 tsp. dried oregano leaves 1/2 cup panko bread crumbs 4 eggs, divided use, beaten 3 cups shredded frozen hash brown potatoes, thawed 2/3 cup shredded Colby-Jack cheese 1 tsp. dried parsley flakes BBQ sauce for garnishing Preheat the oven to 375 degrees F. In a mixing bowl, gently combine the ground beef with the BBQ sauce, onions, oregano, and panko bread crumbs with 1 beaten egg, taking care not to overwork the meatloaf mixture; press this into a greased 9″ deep-dish pie plate, evenly across the bottom and up the sides, using your fingers; reserve. In another mixing bowl, combine the remaining 3 beaten eggs with the hash browns, shredded cheese, and parsley; gently spoon this mixture into the prepared meatloaf “crust” in the pie plate, spreading it out evenly. Place the meatloaf pie, uncovered, on the center rack of the preheated oven and bake for 30-35 minutes or until the hash brown mixture is set and the meatloaf is done. Remove the meatloaf pie from the oven and let rest for 5 minutes before slicing into wedges to serve. Garnish each piece with a generous drizzle of BBQ sauce, as desired.
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Let’s Get You Cookin’,
Chef Alli Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!
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#Recipes #One-panMeal #Kid-Friendly #MainDishes #Cheesy
