POTATO MEATLOAF

Peel and wash your potatoes and cut in slices, You will need a loaf pan lined with parchment paper if cooking in oven, no parchment paper if cooking in BBQ grill.

Then layer potatoes at the bottom and season with a pinch of your salt, pepper and onion powder.

In a bowl add lean ground beef, diced onions, stale bread crumbs and seasonings, mix together but don’t over mix. Add ½ can of cream of mushroom soup, continue mixing it together. Then add on top of potatoes and flatten down. Cover with foil wrap.

Keep the other half of the cream of mushroom soup for later to use. Preheat the oven to 375ºF and bake for 45 to 60 minutes or until cooked.

When almost baked add cream of mushroom soup to a bowl and rinse can with ¼ cup of water or broth. Stir with a spoon and pour over potato meatloaf and bake for another 10 minutes or pour over single slices when ready to serve.

When cooked remove from heat and keep in pan to rest for 5 minutes, you can cut slices from the pan or remove potato meatloaf by parchment paper and place on a plate.

BBQ Grill Cooking:

Preheat bbq grill to 350 or 400ºf and lower dials to the lowest temp, place meatloaf on the top rack and lower lid. Cook for 15 to 20 minutes before checking meatloaf. Check to see if it’s burning or drying out. If so add more diluted mushroom soup. Cook until internal temperature is 160ºf then remove from grill and let rest for 5 minutes before removing from pan and serving.

Serve with veggies and salad.

Enjoy