Potato-Topped Meat Loaf Casserole

 

1

lb extra-lean (at least 90%) ground beef

3

tablespoons Progresso® plain bread crumbs

3

tablespoons steak sauce

1

tablespoon instant minced onion

1/2

teaspoon salt

1/4

teaspoon pepper

1

egg

2 2/3

cups water

1/4

cup butter or margarine

1

teaspoon salt

2/3

cup milk

2

cups Betty Crocker® Potato Buds® mashed potatoes (dry)

1 1/2

cups Green Giant® Valley Fresh Steamers™ frozen chopped broccoli, thawed

1/2

cup shredded sharp Cheddar cheese (2 oz)

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meat loaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
• 2 In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
• 3 Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.