Another Joanna Lund creation we all love
- 1/2 cup onion finely chopped
- 1 cup mashed potatoes
- 1/3 cup fat free sour cream
- 1 tsp. dried parsley flakes
- 1/2 cup green pepper finely chopped, (i didn't use this cause i figured the gree
- 1/2 cup dried fine bread crumbs + 1 tablespoon
- 1 tsp chili seasoning
- 1 cup tomato sauce (8 oz can)
- 16 oz ground lean turkey or beef (90% lean)
- 1/3 cup reduced fat cheddar cheese (i used mozzarella) -- (1 1/2 oz.), shredded
- 1 tablespoon brown sugar twin (i used the real thing cause i don't like the suga
- Carbohydrate 40.5443255554821 g
- Cholesterol 62.125 mg
- Fat 8.34195722221592 g
- Fiber 6.00393889760621 g
- Protein 22.0910622221903 g
- Saturated Fat 2.34725333333317 g
- Serving Size 1 1 Serving (454g)
- Sodium 1867.95427777714 mg
- Sugar 34.5403866578759 g
- Trans Fat 1.11110222222135 g
- Calories 317 calories
Step-by-step
- Preheat oven to 350.
- Spray a 9 x 5 loaf pan with olive oil flavored cooking spray.
- In a medium bowl make mashed potaoes with sour cream and parsley flakes.
- Mix well and set aside.
- In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce.
- Add meat.
- Mix well to combine.
- Pat half of mixture into prepared loaf pan.
- Spread potato mixture evenly over top.
- Pat remaining meat mixture over potato mixture.
- Stir cheddar cheese and brown sugar twin into remaining tomato sauce.
- Spoon sauce mixture evenly over top.
- Bake for 55 to 60 minutes.
- Place loaf pan on wire rack and let set for 5 minutes.
- Cut into 6 servings.
Packing raw ground meat over a soft, dairy-rich potato filling without creating structural fissures is the primary error home cooks commit with stuffed loaves. When the trapped pocket of mashed potatoes and sour cream heats up, expanding steam requires an escape route; if the outer ground beef layer lacks a uniform seal, the filling boils out into the pan long before the interior hits 160 degrees Fahrenheit. Layering requires precise compartmentalization. Pressing strictly half the meat mixture into the 9-by-5-inch loaf pan first establishes a stable floor, allowing the potato core to rest securely in the center without breaching the perimeter.
Freezing this unbaked assembly requires specific protocols to maintain food safety and textural integrity. Raw ground beef combined with dairy-based potatoes should remain in the freezer for no longer than two months wrapped tightly in heavy-duty foil. Thaw the loaf completely in the refrigerator for 24 hours prior to baking; introducing a frozen center to a 350-degree oven guarantees the exterior overcooks and dries out while the core remains dangerously cool.
Adapting this recipe to Texas-sized muffin tins alters the thermodynamics entirely. Dividing the components among six individual wells reduces the standard 55-to-60-minute baking time by half, yielding crisp exterior edges on each portion while keeping the interior potato stuffing creamy. Fresh onions and green peppers release significantly more moisture during cooking than dehydrated variants, so finely mincing those aromatics ensures they soften fully within the condensed baking window. Letting the baked loaf rest on a wire rack for five minutes allows the internal juices to redistribute, solidifying the sliced portions for clean plating.
