Dinner Tonight: Coach’s Stack

Waaaaay back, almost 5 years ago, Andrew and I went to Chicago with my parents for Christmas.  (We love, love, love going to Chicago!)  While we were there, we had lunch at Mike Ditka’s famous restaurant.  On the menu, was Ditka’s favorite entree…the Coach’s Stack.  It was meat loaf and mashed potatoes on top of cornbread with BBQ sauce and onion rings on top.  My dad ordered it and was in heaven.  So much so, that it has often be requested by my dad and Andrew for my mom or I to make ever since.  The Coach’s Stack is famous at our house…and now, it can be at your house too.
I don’t have time on a weeknight to make some fancy, restaurant style dinner, so what did I do?  I made it simple and I made it fast (and I made it delicious!).  I took my original Mom’s Meatloaf recipe and turned them into meatballs for faster cooking.  Then instead of cornbread, I heated up Texas Toast.  As for the onion rings, I just used the crispy French’s Fried Onions (you know…the kind you put on a green bean casserole) and dinner was done.  The meatballs turned out so well that I’m going to make them again and serve them over white rice.  Another night, another dinner.
In honor of Chicago…your dinner is served…
Shopping List
1 pound ground beef
1 cup Saltine cracker crumbs (that’s about 12 crackers)
2 eggs, beaten
1 onion, chopped
1 teaspoon salt
5 tablespoons Worcestershire sauce, divided
1 (8 oz) can tomato sauce
1 cup ketchup
2/3 cup brown sugar
1 teaspoon mustard
Mashed Potatoes, cooked and ready to go (homemade or store-bought)
Texas Toast or Cornbread, heated up
French’s Fried Onions to garnish

Preheat oven to 425 degrees

Mix ground beef, cracker crumbs, eggs, onion, salt, 2 tablespoons Worcestershire sauce, and tomato sauce in a bowl. Form into meatballs (I made 9 of them) and line them up on a foil lined baking sheet lightly sprayed with Pam.  Bake about 18 minutes.

Meanwhile, combine remaining 3 tablespoons Worcestershire sauce, ketchup, brown sugar and mustard in a bowl. Once 18 minutes is up, top each meatball with sauce and continue baking another 5-6 minutes.

To assemble your “stack”, take a piece of toast (or cornbread), top with mashed potatoes, your meatball and some fried onions.

I think the Coach would be proud.  I know my football playing husband sure was.

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  • Sarah Tucker August 23, 2012 at 1:37 pm

    Great idea! My husband loves meatloaf, but we have it so often that this is a good way to mix it up!

  • Sheaffer, Chris, Scout, and baby Carter August 25, 2012 at 1:28 am

    You sure are fancy with your food tower! I like it!

  • Hannah Booker March 17, 2013 at 12:45 am

    This was great! I made it for my dad who fits the name of the meal. He is a football coach and he loved it. You are such a good cook!

  • Amanda & Jerrod Carpenter January 26, 2015 at 2:52 pm

    Love this idea, going to try it tonight!!!

  • skmanning March 9, 2015 at 10:27 pm

    Question for you about this recipe. Do you prefer this with cornbread or the TX toast? I don't mind taking the time to make cornbread so I am wondering which way you think I should go on this. Thanks!

  • Mix and Match Mama March 10, 2015 at 9:29 am

    I am a huge cornbread person…so that's what I prefer. However, we usually use Texas Toast because it's easier (and still yummy too!). Enjoy!

  • Melanie November 6, 2015 at 6:32 pm

    I served this to my family on Tuesday. I used garlic mashed potatoes (from a pouch), we all loved it, it was so good!