Cheddar-Potato-topped Meatloaf

Description
Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 1½ pounds ground beef
 * ¾ cup chopped onion
 * ⅓ cup saltine cracker crumbs
 * 1 egg
 * 3 tablespoons milk
 * 1 teaspoon dried thyme leaves, crushed
 * ¾ teaspoon salt
 * ¼ teaspoon pepper

Cheddar potato topping

 * 1 package (14 ounces) frozen [mashed [potatoes]]
 * 1¾ cups milk
 * 1 package (10 ounces) frozen peas and carrots
 * ¾ teaspoon salt
 * ¼ teaspoon pepper
 * ½ cup shredded cheddar cheese

Directions

 * 1) Heat oven to 375°F.
 * 2) Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.
 * 3) Gently press beef mixture into bottom of 9-inch square baking pan.
 * 4) Bake in 375°F oven 20 to 25 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Carefully pour off drippings.
 * 5) Meanwhile combine topping ingredients, except cheese, in 2-quart microwave-safe dish.
 * 6) Microwave on HIGH 11 to 12 minutes, stirring once.
 * 7) Spread topping on meatloaf to edges of pan; sprinkle with cheese.
 * 8) Broil 3 to 4 inches from heat 5 to 7 minutes or until top is lightly browned.
 * 9) Let stand 10 minutes before cutting. Cut into 6 even pieces.