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.