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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | medium (2-1/4" to 3-1/4" dia.) | russet potatoes, peeled and cubed | 1 | tablespoon | olive oil | 1 | onion | medium sweet onion chopped | 3 | cloves | garlic minced | 6 | Usda default (100 gm - 4 oz) | Beef, ground, 85% lean meat / 15% fat, raw | 1 | cup | Italian bread crumbs, dry | 2 | teaspoons | dried Italian seasoning | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper | 2 | large | eggs, beaten | 1/2 | cup | chicken broth or stock | 1/2 | cup | grated parmesan | 4 | ounces | cream cheese | 1 | cup, shredded | Cheese, mozzarella, part skim milk, low moisture |
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Steps
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Sequence
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Step
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| | 1 | 1. Preheat oven to 350. Spray a 9x9-inch baking dish with cooking spray. | | 2 | 2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with a potato masher, and set aside. | | 4 | 4. In a large bowl, mix the ground beef, bread crumbs, Italian seasoning, salt, black pepper, onion and garlic mixture, eggs, chicken broth and Parmesan cheese until thoroughly combined. In a second bowl, mix the mashed potatoes and cream cheese. | | 5 | 5. Press about half the meat mixture in the bottom and up the sides of prepared baking dish. Spread the mashed potato mixture over the meat; sprinkle 1 cup mozzarella cheese over the mashed potato layer. Cover the cheese with remaining meat mixture; press the edges down to seal in the mashed potatoes. Sprinkle loaf with additional 2 tablespoons of mozzarella cheese. |
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