Cheddar Potato Topped Meatloaf

Adapted from Ore-Ida, Potato Recipes

  • Meatloaf:
  • 1 1/2 lbs ground chicken breast
  • 1 c onions, chopped
  • 1 c bell peppers, chopped
  • 1/3 c whole wheat crackers, crushed
  • 1/4 c egg whites, slightly beaten
  • 3 tbsps fat-free milk
  • 1 tsp thyme
  • 1/4 tsp black pepper
  • Topping:
  • 3 c frozen mashed potatoes, prepared
  • 1 3/4 c fat-free milk
  • 10 ozs frozen mixed vegetables, thawed
  • 1/4 tsp black pepper
  • 1/2 c low-fat cheddar cheese, shredded
Preheat oven to 375. Prepare a 9" square baking pan with cooking spray; set aside. To prepare meatloaf, combine chicken, onions, bell peppers, crushed crackers, egg whites, three tablespoons milk, thyme, and 1/4 teaspoon black pepper. Mix well with hands. Press mixture into bottom of prepared pan. Bake loaf for one hour, or until loaf reaches 185 on a meat thermometer. Meanwhile, in a 2-quart microwave-safe dish, combine mashed potatoes, remaining milk, mixed vegetables, and remaining black pepper. Mix well. Spread over chicken mixture to edge of pan. Sprinkle with cheese. Broil four inches from heat five minutes, or until tip is lightly browned. Cut meatloaf into six rectangular pieces.
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Posted: 2/22/1998
Rated by 1 users (5.00)
WW Points* : 4.39
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 237
Calories from Fat 45 (19%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g 16%
Sodium 708mg 30%
Potassium 84mg 28%
Total Carbohydrate22g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 24g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.