Meat & Potato Squares

Think of this as shepherd’s pie you can cut into neat squares. A basic meatloaf bakes in a square pan as the savory base, then gets crowned with a layer of fluffy mashed potatoes and a blanket of shredded cheddar.

The meatloaf here skips its usual ketchup glaze, which leaves room for the creamy potato and sharp cheese on top to lead the flavor.

One step you shouldn’t rush: drain off the fat that pools around the meat before you add the potatoes. Skip it and the bottom turns greasy and the squares won’t hold together when you cut them.

Once the potatoes and cheese go on, the pan goes back in just long enough to melt the cheddar into a golden top, two to four minutes is plenty. Let it settle for a few minutes, then cut into squares and lift them out clean. Instant mashed potatoes keep it weeknight-fast, though leftover homemade mash works just as well.

Kitchen Tips

• Drain the rendered fat thoroughly so the squares slice cleanly instead of falling apart.
• Spread the potatoes while they and the meat are both hot so they meld into one layer.
• Let the pan rest a few minutes after baking; it firms up enough to cut into tidy squares.

Variations

• Mix sauteed onions, corn, or peas into the potato layer for a fuller meal.
• Swap the cheddar for Monterey Jack, Swiss, or a sprinkle of Parmesan.
• Use a favorite meatloaf recipe and leftover mashed potatoes to clean out the fridge.