I have always found that when cooking scalloped potatoes, they ALWAYS take longer than the recipe calls for and longer than expected to cook! I can’t tell you how many times we’ve had to wait on the potatoes or I’ve tried to finish them up in the microwave!
My mom, who is truly an amazing cook, came up with this idea… and it’s brilliant. Rather than the regular 2 hours+ these are done in about 1 hour! They are rich, creamy and so completely delicious!
Pair these potatoes up with a meatloaf for the ultimate comfort food!!
- 1 pound lean ground beef
- 1 pound ground turkey
- 1/2 cup bread crumbs I use Panko
- 1 large egg
- 1 carrot cut in chunks
- 1 small onion cut in chunks
- 1/4 cup chill sauce or ketchup if you don’t have chill sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons mustard
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- 1/2 teaspoon pepper
- 3/4 cup each ketchup and Chili Sauce
Preheat oven to 350
In a blender, combine egg, carrot, onion, chili sauce, Worcestershire sauce, mustard, parsley and pepper.
Blend until the carrot & onion are finely chopped and the mixture is fairly smooth.
In a large bowl, combine blended mixture, beef, turkey and bread crumbs. Mix until evenly combined. (Note: Overmixing can result in a tough meatloaf).
Spray a foil lined pan very well with no-stick spray. Place the meat on the pan and form into a loaf shape about 4″ wide x 3″ high.
Cover with foil to create a seal.
Bake for 1 hour. Remove foil, spread topping over meatloaf and bake an additional 15-30 minutes or until meatloaf reaches 165 degrees.
Let rest 10 minutes before slicing.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)