Potato-Crusted Meatloaf Recipe (Oven Baked)
This potato-crusted meatloaf recipe is all about a simple beef mixture with onion, peppers, and garlic, topped with thin potato slices and baked until the crust turns golden. The ingredient list stays straightforward, and the steps are easy to follow. For the best result, slice the potatoes evenly and don’t overwork the meat mixture so it stays tender. In the “how to make” part, keep an eye on the top near the end so the potatoes don’t brown too fast.
Ingredients
1. For the meatloaf
2. For the potato crust
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 190°C (375°F). Line a baking sheet with parchment or lightly oil it so the potatoes release easily.
Chop the vegetables
Finely chop the onion and dice the peppers. Mince the garlic so it blends into the meat mixture without big chunks.
Mix the meatloaf base
In a large bowl, combine the ground beef, egg, egg substitute (if using), chili sauce, cheese, and black pepper. Add the chopped vegetables and mix just until combined—don’t overmix.
Shape the loaf
Form the mixture into a compact log on the prepared pan. Smooth the sides and top, keeping the loaf evenly thick for even baking.
Slice the potatoes
Slice the potatoes thinly and as evenly as you can. A quick rinse in cold water helps remove extra starch; pat dry before topping.
Add the potato crust
Lay the potato slices over the loaf, overlapping like shingles to cover the surface. Sprinkle chives over the top.
Bake
Bake for about 60 minutes, until the potatoes are browned and the meatloaf is cooked through. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
Rest and serve
Let it rest for 10 minutes, then slice. Finish with extra chives if you like and serve warm.