Description
This Loaded Potato Meatloaf recipe combines a classic savory meatloaf with cheesy, loaded baked potatoes, creating a comforting and hearty meal perfect for family dinners. The meatloaf is seasoned with herbs and Worcestershire sauce, baked to juicy perfection, while the potatoes are baked, mashed with butter, sour cream, cheese, and green onions, then stuffed back and baked again for a cheesy finish.
Ingredients
Meatloaf
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
Loaded Potatoes
- 4 large russet potatoes
- 3 tbsp butter
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- Salt and pepper to taste
- Extra shredded cheese for topping (about ½ cup)
Instructions
- Prepare the Meatloaf: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, dried oregano, dried basil, salt, and black pepper. Mix gently until just combined to avoid a dense meatloaf.
- Form the Meatloaf: Shape the mixture into a loaf shape and place it onto a baking sheet or into a loaf pan. Bake for 40-45 minutes, or until the internal temperature reaches 160°F (71°C). Once baked, let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.
- Cook the Potatoes: While the meatloaf cooks, scrub the russet potatoes thoroughly. Pierce each potato several times with a fork. Bake in the oven alongside the meatloaf for about 45 minutes, or microwave for 8-10 minutes until tender when pierced. After cooking, cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl, leaving enough potato in the skin to keep them sturdy.
- Make the Loaded Potato Filling: Mash the scooped-out potato flesh with butter, sour cream, salt, and pepper until smooth and creamy. Fold in shredded cheddar cheese and chopped green onions until evenly mixed.
- Assemble and Bake the Loaded Potatoes: Spoon the loaded potato mixture back into the potato skins. Sprinkle extra shredded cheese on top of each stuffed potato. Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes or until the cheese topping is melted and bubbly.
- Serve: Serve the sliced meatloaf accompanied by the cheesy loaded potatoes. Garnish with additional chopped green onions or a dollop of sour cream if desired for extra flavor and presentation.
Notes
- You can prepare the meatloaf mixture a day ahead and refrigerate it to save time on cooking day.
- If you prefer, microwave potatoes for a quicker preparation.
- Ground turkey or chicken can be substituted for beef for a leaner version.
- Feel free to add crispy bacon bits into the loaded potato mixture for extra texture and flavor.
- For a spicier twist, add a pinch of smoked paprika or cayenne pepper to the meatloaf mix.
