Pin
This mashup of hearty meatloaf and cheesy loaded baked potatoes is the ultimate cozy comfort for chilly evenings. You get juicy meat and creamy spuds all in one—plus it’s perfect for giving leftover mashed potatoes a second chance. This combo is a go-to in my house whenever it’s cold outside and everyone’s craving something filling. My crew asks for it on repeat whenever there’s a chill in the air.
The first time I served this to my family, not a single crumb was left, and it quickly became our favorite way to wrap up the weekend. The crunchy potato skins with gooey cheese on top seem to put grins on everyone’s faces.
Savory Ingredients
- Russet potatoes: best choice for baking, super fluffy inside Make sure they’re smooth and not green
- Butter: brings rich, creamy flavor Unsalted gives you more control
- Sour cream: makes the filling extra smooth and tangy Go for full-fat for best results
- Shredded cheddar cheese: delivers melty, cheesy goodness Shred it fresh from a block if you can
- Chopped green onions: gives a pop of color and a little kick Go for the crispest green tops
- Extra cheddar cheese: that last delicious layer on top Freshly grated always tastes best
- Salt and pepper to taste: these finish everything off Taste and tweak as you go
- Ground beef: hearty and rich, builds your base Look for 80-85% lean for juiciness
- Finely chopped onion: adds some sweet and deep notes Pick onions that look shiny and feel solid
- Minced garlic: gives big flavor Always grab fresh if you can
- Breadcrumbs: holds things together and keeps it moist Plain or homemade works best
- Large egg: helps it all hold, makes things tender Dark golden yolks if you can swing it
- Milk: makes for tenderness and light texture Whole milk is extra creamy
- Worcestershire sauce: gives a punch of tang and umami Classic brands have the boldest flavor
- Ketchup: sweet and colorful, tomato-y is best
- Dried oregano and basil: bring warmth and herby notes Make sure they smell fresh
- Salt and black pepper: wouldn’t be the same without them Fresh cracked pepper is worth it
Easy Step-By-Step
- Serve Everything Up:
- Cut slices of the rested meatloaf and scoop those hot loaded potato halves onto each plate Top with extra green onions or a dollop of sour cream if you want more flavor
- Bake With Extra Cheese:
- Refill potato skins with your cheesy mash. Add a pile of cheddar cheese on top. Arrange them on a tray and slide back into the oven for five to ten minutes until that cheese is bubbly and golden
- Mix in the Good Stuff:
- Fold shredded cheddar and green onions into your mashed potatoes. Once the cheesy onions blend in, you’ll see how all the flavors come together
- Mash and Season:
- After the potatoes cool, halve them and carefully scoop out the pulp, leaving skins intact. Mash with butter and sour cream, hit with salt and pepper, and get all that creamy flavor going
- Bake Your Potatoes:
- As the meat cooks, scrub and poke russet potatoes with a fork. Put right on the oven rack and bake for about forty-five minutes till crispy and soft inside. You can shortcut it with a microwave—eight to ten minutes gets them fluffy
- Shape and Roast the Meat:
- Mold your meatloaf mix into a loaf, put it in a pan or on a tray. Bake at 375°F for forty to forty-five minutes. Stick a meat thermometer in—it’s ready at 160°F. Let it sit for ten minutes before cutting to keep those juices
- Mix Up the Meatloaf:
- Combine beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire, ketchup, oregano, basil, salt, and pepper in a big bowl—give it a gentle mix so it stays nice and tender
Pin
On a cold night, a pan of homemade meatloaf and cheesy potatoes never fails to make everyone happy. My kids love sneaking handfuls of cheese before it even gets sprinkled on top—it’s our little tradition now.
Stashing Extras
Wrap meatloaf slices tight and keep them in the fridge up to four days. Potatoes keep best wrapped in foil, so they don’t dry out. Both freeze like champs—wrap individually, then double up with plastic and foil for meatloaf. Let thaw overnight in your fridge, then warm up gently before eating.
Swaps for the Ingredients
Swap in ground turkey or a beef and pork mix if you want to change up the flavor. Like some heat? Dice up some jalapenos and stir into the potatoes. Try mozzarella or Monterey Jack if you’re low on cheddar. Gluten-free folks can use crushed-up rice crackers instead of breadcrumbs.
Ways to Serve
This goes great with a fresh green salad or roasted green beans to keep things light. For an Italian vibe, add a spoonful of hot marinara over the meat, or sprinkle crispy bacon on the potatoes if you’re feeling fancy.
Pin
A Little Background
Meatloaf’s been holding down dinner tables in the US since the early 1900s, thanks to its budget-friendly way of stretching leftovers. Pairing it with potatoes takes it straight into comfort food territory. Mixing them in one dish changed weeknight meals around here forever.
FAQs About the Recipe
- → What's a simple way to keep the loaf juicy?
Mix until you barely stick it together and stop there—don't knead forever. A splash of milk and those breadcrumbs really help keep it soft.
- → Which potatoes bring the best mash for this dish?
Stick with russets; they're starchy and get super light and fluffy for a perfect loaded topping.
- → Can I throw in extra veggies here?
Absolutely, go for finely chopped zucchini, spinach, or carrots—just sneak them into the beef for a fresh twist.
- → What about saving and warming up extras?
Pack cooled pieces in sealed containers and pop 'em in the fridge for three days. When you're ready, gently heat in the oven or nuke them in the microwave until they're hot.
- → Got any ideas for toppings on loaded potatoes?
A bit more cheese, a fistful of green onions, a scoop of sour cream, or even some bacon crumbles taste awesome over the top.
- → Think I can assemble it before baking?
Yep! Put it all together ahead of time, stash in the fridge, then bake when you're set to eat.