Budget Ground Beef Meatloaf Casserole Recipe Is a Savory High-Protein Dinner by Donna John

My first thought of a meatloaf casserole was a meatloaf with mashed potatoes on the top. Sounded a little boring. But this high-protein meatloaf casserole recipe goes way beyond that with the ingredients, flavors and cooking method. This easy high-protein casserole is absolutely delicious and needs to be in your dinner recipe rotation. Trust me.

Here is your shopping list for this ground beef meatloaf casserole: potatoes, half and half or evaporated milk, butter, garlic, fresh chives, eggs (just the yolks), cooking oil, onion, bell pepper, ground beef (read about the health benefits of protein), tomato sauce, Worcestershire sauce, tomato paste and breadcrumbs. 

First you make some dang good mashed potatoes to go on top. If you left the egg yolks out, they would be a meal on their own. The meat is not mixed with the other ingredients and formed into a loaf. The ingredients are cooked in a skillet, then put into a casserole dish. Top the flavorful meat mixture with the potatoes and bake. The result is a casserole you will enjoy every bite of.

Serve this ground beef casserole with your favorite side dishes. A salad or vegetable rounds out the meal. I served mine with a salad topped with homemade lemon vinaigrette. Next time I'm thinking corn, broccoli, carrots or green peas.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 

Ingredients

• 1 1/2 pounds russet or Yukon gold potatoes
• 1/2 cup half and half or evaporated milk
• 5 tablespoons butter
• 4 cloves garlic, minced (divided)
• 1/4 cup fresh snipped chives
• 2 egg yolks
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1/2 cup chopped bell pepper (green, red, yellow, orange or a combination)
• 2 pounds ground beef
• 8 ounces (1 can) tomato sauce
• 2/3 cup breadcrumbs
• 1 1/2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste

Here's how to make it: 

1. Boil the potatoes until tender, about 15 minutes. Drain well and return to pot. Add the half and half, half of the garlic, butter and chives. Season with salt and pepper. Stir in the egg yolks until well combined. Set aside. If you don't have fresh chives, use parsley or green onion tops.
   
2. While the potatoes boil, heat the oil in a skillet. Cook the onion, peppers and remaining garlic until they soften, about 5 minutes. I used green bell pepper and red bell pepper.
   
3. Add the ground beef and cook until browned and cooked through. Season with salt and pepper.
   
4. Add the tomato sauce, breadcrumbs, Worcestershire sauce and tomato paste. Cook, stirring, about 1 minute. I grated my own fresh breadcrumbs for this casserole. I had leftover hotdog buns and grated two of them with a cheese grater. But you can use dry breadcrumbs if that's what you have on hand. For a gluten-free dinner, use gluten-free Worcestershire sauce.
   
5. Pour the mixture into the bottom of a 2 1/2-quart baking dish.
   
6. Top with the potatoes.
   
7. Bake in a preheated 400-degree F oven for about 25 minutes. Allow to sit for about 5 minutes before serving.
   
8. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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