Potato-Topped Meat Loaf Casserole

Potato-Topped Meat Loaf Casserole Meat Loaf 1/2 lb extra-lean (at least 90%) ground beef 4 teaspoons plain bread crumbs 1 tablespoon steak sauce 2 teaspoons instant minced onion 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons beaten egg Filling 1 cup water 1/4 cup milk 1 tablespoon butter or margarine 1/8 teaspoon salt 1 cup instant mashed potatoes (dry) 2 tablespoons beaten egg 3/4 cup frozen chopped broccoli, thawed 1/4 cup shredded sharp Cheddar cheese (1 oz) Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix first 7 ingredients. Press in bottom of loaf pan. In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir in egg. Stir in broccoli and cheese. Spoon over meat shell. Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 170°F. Let stand 5 minutes; drain liquid along edges.