Lunch: Garlic Potato-Topped Italian Meatloaf

A meat-and-potato lovers’ paradise…tangy meatloaf topped with garlic mashed potatoes!

Ingredients

2 eggs
1 jar (14 oz) tomato pasta sauce
1 cup Progresso™ Italian style bread crumbs
1 large onion, finely chopped (1 cup)
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 lb extra lean (at least 90%) ground beef
1 pouch (4.7 oz) roasted garlic mashed potatoes
Water, milk and butter as called for on potato mix pouch
1/2 cup grated Parmesan cheese

Instructions

Heat oven to 375 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
Bake 40 to 50 minutes or until meat thermometer inserted in center of loaf reads 160 °F.
Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.

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