Meat 'n' potato loaf

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20 min


1 h 15 min


6 to 8 slices

Meat 'n' potato loaf

© Royalty-Free/Masterfile

One quintessential Canadian comfort food, meat loaf, gets swirled with another, mashed potatoes. For a "dinner at the diner," serve with steamed green beans or peas and chocolate cake for dessert.


  • 1 egg
  • 1/3 cup dry bread crumbs
  • 199-mL can tomato sauce
  • 750 g lean or medium ground beef
  • 1/2 cup grated mozzarella
  • 2 garlic cloves , minced
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano leaves
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups thick mashed potatoes , see below
  • 1 green onion , finely chopped
  • 1/4 tsp black pepper


  • Preheat oven to 350F (180C). Beat egg in a medium-size mixing bowl. Stir in bread crumbs and 1/3 cup tomato sauce. (Remainder of sauce goes over meat loaf.) Add beef, cheese, garlic, basil, oregano, salt and pepper. Using your hands or a fork, work meat until evenly mixed. To make filling, stir mashed potatoes with green onion and pepper in another bowl.
  • Place a sheet of waxed paper approximately 15-in. long on the counter. Place meat mixture on waxed paper. Using your hands, pat out into a rectangle about 8 inches wide and 11 inches long. Spread with mashed potatoes, leaving a 1-inch border uncovered. Lift 1 short end of waxed paper. Roll up meat and potatoes, jelly-roll style, leaving waxed paper behind. Using your fingers, gently smooth ends, covering any potatoes with meat mixture. Place in an ungreased 9×5-inch loaf pan. Discard waxed paper. Spread with 1/4 cup tomato sauce.
  • Cook, uncovered, in centre of 350F oven for 1 hour. Drain off any juices. Spread with remaining tomato sauce. Continue cooking until meat is browned and pan juices are bubbly, about 15 more minutes. Cool for 5 minutes before removing from pan. For neater slices, use a serrated knife with a back- and-forth motion to cut through loaf. Covered and refrigerated, meat loaf will keep well for up to 3 days. We do not recommend freezing as potatoes will water out.
  • Chatelaine tip: For 2 cups of thick mashed potatoes, stir 2 cups instant potato flakes with 1 cup boiling water, 1 tablespoon butter, 3/4 cup buttermilk and 1/2 teaspoon salt. Or peel 2 to 3 large potatoes and boil until soft. Drain well and mash. Measure out 2 cups and stir in 1 tablespoon butter and 1/2 teaspoon salt.

Nutrition (per serving)

  • Calories
  • 272,
  • Protein
  • 20.9 g,
  • Carbohydrates
  • 16.3 g,
  • Fat
  • 13.5 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 679 mg.