Potato-Topped Chili Loaf

• 3/4 cup diced onion
• 1/3 cup saltine crumbs
• 1 large egg
• 3 tablespoons whole milk
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1-1/2 pounds lean ground beef
• 3 cups hot mashed potatoes (with milk and butter)
• 1 can (11 ounces) Mexicorn, drained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/4 cup thinly sliced green onions
• 1 cup shredded cheddar or Mexican cheese blend, divided

1. Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375u0b0 for 25 minutes or until a thermometer reaches 160u0b0; drain.
2. Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.

onion, saltine crumbs, egg, milk, chili powder, salt, lean ground beef, hot mashed potatoes, mexicorn, kidney beans, green onions, cheese blend

Taken from www.tasteofhome.com/recipes/potato-topped-chili-loaf/ (may not work)