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This loaded potato meatloaf mashup is just what you want when you need something cozy. It's all about juicy meatloaf paired up with stuffed potatoes that are creamy and full of cheesy goodness. You get big comfort food vibes plus it's a smart way to use up extra mashed potatoes. Every time chilly weather rolls in, my family starts asking for it again—they just can't get enough.
When I first tried making this, my crew lined up for seconds. Now it's what we pick most Sundays for dinner. Seriously, those crispy potato skins loaded with cheese make everyone smile.
Tasty Ingredients
- Russet potatoes: go for big, smooth ones since they bake up fluffy and awesome with crispy skins
- Extra cheddar cheese: more cheddar on top makes everything better—shred it yourself for that melty pull
- Chopped green onions: toss these in for a fresh pop of color and some mild onion flavor
- Shredded cheddar cheese: for that gooey magic inside—if you can, shred from a block
- Sour cream: this makes your potato mix super creamy and gives it a little tang—full-fat is the trick
- Butter: the secret to rich, melt-in-your-mouth potatoes; use unsalted so you can add just the right amount of salt
- Salt and pepper to taste: sprinkle on as needed right at the end, tasting as you go to get it just right
- Salt and black pepper: the basics for flavor—fresh black pepper's always worth the little bit of extra work
- Dried oregano and basil: shake in these herbs so things taste cozy, just double-check they're still fragrant
- Ketchup: adds a hint of sweetness and makes the meatloaf a nice color—stick with classic tomato ketchup
- Worcestershire sauce: just a splash brings big flavor—a bit tangy and earthy
- Milk: you want whole milk if you've got it for ultra smooth texture
- Large egg: helps hold your meatloaf together and keeps it tender—grab free-range ones if you can
- Breadcrumbs: these help everything stick but keep it soft—plain or homemade are great choices
- Minced garlic: go fresh for the tastiest kick—don't settle for the jar stuff
- Finely chopped onion: adds that sweet, rich base—look for ones with shiny skins, not soft spots
- Ground beef: pick 80-85% lean for juicy, flavorful results; it holds everything together perfectly
Simple Steps to Make It
- Dive in and Serve:
- Cut that meatloaf—give everyone a hearty slice. Put those hot, loaded potato halves right alongside. If you're feeling fancy, toss extra green onions or a blob of sour cream on top.
- Fill and Melt:
- Spoon that cheesy potato mix back into their skins. Toss on extra cheddar so you get a bubbly, golden top. Set them on a tray and pop them in the oven for another five to ten minutes—just until cheese gets all melty and awesome.
- Stir in All the Extras:
- Add those green onions and cheddar to your mashed potatoes. Stir it up so the cheese gets melty and every bite's got a bit of onion.
- Mash Up the Potatoes:
- Once your potatoes are cool, slice them in half and gently scoop out the insides. Put the potato in a bowl, making sure not to rip the skins. Mash it with butter and sour cream. Toss in salt and pepper, taste as you go.
- Bake Some Spuds:
- While your meatloaf bakes, scrub your potatoes. Stab them with a fork and bake right on the oven rack. It takes about 45 minutes to crisp up the skin. If you want it faster, hit the microwave for 8-10 minutes.
- Shape and Cook the Meat:
- Mold your meat blend into a fat loaf and put it in a pan or on a tray. Slide it into a 375°F oven for 40 to 45 minutes. You're aiming for 160°F inside. Let it chill out for ten minutes before slicing so it's juicy.
- Mix the Meat Together:
- Grab a big bowl. Toss in beef, onion, garlic, egg, breadcrumbs, milk, Worcestershire, ketchup, both herbs, salt, and pepper. Gently stir until just blended—don't press too hard or it gets dense.
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You just can't beat homemade meatloaf when it's cold out and those stuffed potatoes bring me right back to being a kid. My kids always sneak extra cheese before we bake them—kind of become our kitchen's little tradition.
Keeping It Fresh
Stack leftover meatloaf slices in a container with a tight lid and stash them in the fridge—they'll be good for four days. Potatoes will stay softer if you wrap each one in foil. Want to freeze some? Both meatloaf and potatoes do great in the freezer. Wrap potatoes on their own, double wrap the meatloaf slices in plastic and foil, and tuck away. Thaw in the fridge overnight, then warm up gently when you're ready.
Switch Things Up
Go with ground turkey or mix in pork for your meatloaf if you want something lighter or even richer. If you love a spicy kick, chopped jalapeños in the potato mix totally works. Try mozzarella or Monterey Jack instead of cheddar if that's what you've got. If you're gluten-free, swap in crushed rice crackers for breadcrumbs and you're all set.
Ways to Dish It Up
Crisp salads or oven-roasted green beans go great on the side. If you're after something Italian, spoon over some warm marinara sauce on your meatloaf. Want extra comfort? Sprinkle bacon bits right on those potatoes.
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Fun Backstory
Meatloaf started out as a way to stretch meat and use up leftovers in American kitchens early last century. Potatoes make it even more comforting. Blending the two together has totally changed our weeknight dinner routine—it quickly became an all-time favorite here.
Frequently Asked Questions
- → What can I do so the meatloaf isn’t dry?
Don’t mix the beef too much. Gently stir, just until it holds together. Adding some milk and breadcrumbs keeps it juicy.
- → Which potatoes should I use for the filling?
Russets are your friend. They're nice and starchy, which makes your mash super smooth and fluffy.
- → Could I sneak in some more veggies?
Absolutely. Shredded carrots, some zucchini, or a bit of spinach all blend right in and add extra color and goodness.
- → How do I store and reheat any extras?
Pop leftovers in an airtight bowl and chill for up to 3 days. Reheat gently in your oven or a microwave till hot again.
- → What should I pile on top of the loaded potatoes?
Try more cheddar, chopped green onions, crispy bacon bits, or just a hearty spoon of sour cream up there.
- → Is it okay to prep this ahead?
You sure can. Put both the meatloaf and potatoes together, stash in the fridge, and bake whenever you’re ready to eat.