8 Layer Meatloaf with a Potato Crust

Prep Time
Cook Time
1h 15m
Ready In

"Just a fun recipe. I love to serve this at a dinner party because it is such a conversation piece. It takes a bit of time to prepare, but it is worth it. It is a basic meatloaf recipe, layered with cheese, tomato sauce, and a mix of spinach, onion and mushrooms; and to finish it off ... topped with a potato crust. It is truly delicious. I can't vouch for anyone else; but, I happen to love cold meatloaf sandwiches and this makes a great sandwich (even with the potato crust) Delish!"

Original recipe yields 8 servings


  • Serving Size: 1 (355.9 g)
  • Calories 594
  • Total Fat - 26.2 g
  • Saturated Fat - 9 g
  • Cholesterol - 154.7 mg
  • Sodium - 683.5 mg
  • Total Carbohydrate - 48.1 g
  • Dietary Fiber - 5.6 g
  • Sugars - 11.5 g
  • Protein - 40.4 g
  • Calcium - 330.4 mg
  • Iron - 4.2 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.4 mg

Step 1

First, you can free form this loaf, or you can cook it in a loaf pan. I prefer to line a loaf pan with plastic wrap. Fill the loaf pan with the layers; and then chill the loaf until firm. Then remove the loaf to a sheet pan lined with parchment or foil. Then, spread the potato crust on all sides; this works great for entertaining. But, if I am making it just for family, a "free form" loaf in my opinion works just as well.

Step 2

Meatloaf ... Add the eggs, worcestershire, parmesan cheese, seasoning, salt and pepper to a large bowl and mix well. Then soak the bread in the milk, just a few seconds, and squeeze most of the liquid out, then add to the bowl breaking it up as you add it. Next, add the meat and mix to combine. Over mixing can cause the meat to get tough. Cover and refrigerate until ready to use.

Step 3

Spinach, Onion, and Mushrooms ... Add the olive oil to a medium size saute pan and bring to medium heat. Add the onions, garlic, and mushrooms to the pan and cook until almost tender, they will continue to cook in the meatloaf. Add in the spinach and cook 1-2 minutes. Remove and set to the side to cool slightly.

Step 4

Potato Crust ... Add the potatoes to salted water and boil until fork tender. Drain well, and return to the pan to dry them out a bit. Mash and add the broth, parmesan cheese, olive oil and season with salt and pepper. Again, make ahead and cool slightly.

Step 5

Layers ... As I mentioned, you can make this "free form" or you can use a loaf pan. I prefer the free form for every day as it is easier. Layer #1: Add 1/2 of the meatloaf mix to a sheet pan and form in a loaf, but make the top flat. Layer #2: Add 1/2 of the sauce over the meat. Layer #3: Top evenly with 1/2 of the cheese. Layer 4: All of the spinach mixture, spreading it out over the whole loaf. Layer 5: The remainder of the cheese. Layer 6: Sauce. Layer 7: Finish with the meatloaf mix and form into a loaf. Press the sides together so it covers the layers and the cheese will not leak out. Layer 8: Spread the potato topping over the entire meatloaf. Note: When adding the sauce, vegetable and cheese layers; try not to get too close to the edge. About 1/2" in from the sides.

Step 6

Bake ... A 375 degree oven on the middle shelf for approximately 45-55 minutes. A loaf pan can take a bit longer; but it will really depend on the size of your loaf. I like to use a meat thermometer for this, as the stuffing can alter the cooking times a bit. The internal temperature should be 160 degrees.

Step 7

Serve ... Heat up extra marinara sauce to serve with the slices. ENJOY! Serve with a tossed salad.

Tips & Variations

No special items needed.



Dinner may never be the same after having this meatloaf. I now have a new perspective on what a meatloaf should be. This is above and beyond good. We loved it and even though the ingredients look complicated it intrigued me to see if I could conquer it and if I can anyone can! This is a delicious meatloaf and like you, I can't wait to have a meatloaf sandwich tomorrow!

review by:
(10 Mar 2013)