Loaded Potato Meatloaf Comfort (Print Version)

# Ingredients:

→ Meatloaf

01 - 0.5 tsp black pepper
02 - 1 tsp salt
03 - 1 tsp dried basil
04 - 1 tsp dried oregano
05 - 15 ml ketchup
06 - 15 ml Worcestershire sauce
07 - 60 ml whole milk
08 - 1 large egg
09 - 100 g breadcrumbs
10 - 2 cloves garlic, minced
11 - 1 small onion, finely chopped
12 - 454 g ground beef

→ Loaded Potatoes

13 - Additional shredded cheddar cheese, for topping
14 - Salt and pepper, to taste
15 - 50 g green onions, chopped
16 - 100 g shredded cheddar cheese
17 - 120 g sour cream
18 - 45 g unsalted butter
19 - 4 large russet potatoes

# Instructions:

01 - Dish up a slice of meatloaf with a big loaded potato next to it. If you feel like it, pile on extra green onions or spoon on a bit more sour cream.
02 - Fill up those potato skins with your cheesy mash, sprinkle more cheddar on top, and pop them in the oven for another 5 to 10 minutes. Wait for the cheese to bubble and turn golden.
03 - Smash the potato insides together with butter, a scoop of sour cream, a sprinkle of salt and pepper. Mix in cheddar and some green onions till it’s creamy.
04 - As your loaf cooks, clean those potatoes and poke them with a fork. Throw them in the oven for 45 minutes or zap them in the microwave 8 to 10 minutes till they're soft. Split each, scoop them out, and put the fluffy part in a new bowl.
05 - Gently mold the mixture into a loaf shape and drop it on a tray or pan. Let it bake 40 to 45 minutes, checking it gets up to 71°C inside. Give it 10 minutes to chill before cutting.
06 - Set your oven for 190°C. In a roomy bowl, toss in the ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire, ketchup, oregano, basil, salt, and pepper. Use your hands or a big spoon and mix till everything just comes together.

# Notes:

01 - Throw in some shredded zucchini or carrots to keep your meatloaf juicy and tasty.
02 - Want some heat? Stir chopped jalapeños or a little hot sauce into the loaded potato mixture.
03 - You can make both the meatloaf mix and the loaded potato filling ahead of time and stash them in the fridge until you're ready to bake.