Loaded Potatoes Meatloaf

Spud-stuffed meatloaf cleverly marries two favorite comfort dishes into a single tasty creation. This smart combo features juicy, flavorful meat alongside cheese-packed double-baked potatoes that work together beautifully. Every mouthful brings that homey goodness we long for, with hearty meatiness balanced by soft, decadent potatoes topped with gooey cheese, crisp green onions, and rich sour cream.

I stumbled upon this dish during a freezing winter when I couldn't stop thinking about comfort food. After years of cooking regular meatloaf and twice-baked potatoes on their own, throwing them together just made sense. My family instantly named it their top dinner choice, especially loving how the flavors mix on their plates. It's now our must-have meal for Sunday get-togethers when everyone sits down at the table.

Key Ingredients

• 1 ½ pounds ground beef: Gives that meaty goodness and filling texture.
• 1 small onion: Brings in fragrant taste and juiciness.
• 2 cloves garlic: Boosts overall flavor depth.
• 1 cup breadcrumbs: Holds meatloaf together while keeping it soft.
• 1 large egg: Works as the natural glue.
• 1 cup milk: Soaks the breadcrumbs, making everything tender.
• 1 tablespoon Worcestershire sauce: Adds rich zestiness and savory kick.
• 4 large russet potatoes: Ideal for double-baked spuds with their airy insides.
• 1 cup sour cream: Makes the potato filling smooth and tangy.
• 1 cup shredded cheddar: Traditional cheesy flavor for topped potatoes.
• ½ cup green onions: Adds bright color and gentle onion zing.

Easy Cooking Method

Get Oven Ready:

Warm oven to 375°F with rack in the middle.

Sort Out Cooking Dishes:

Oil a loaf pan for the meat and cover a baking tray with foil for potatoes.

Clean Potatoes:

Thoroughly rinse russet potatoes, stab with a fork, and set on your tray.

Cook Potatoes:

Pop in oven for 45-60 minutes till soft when poked.

Blend Meatloaf Mix:

Throw ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire, and spices in a big bowl.

Form Your Meatloaf:

Mold into a loaf and put in your oiled pan or on your lined tray.

Cook Meatloaf:

Bake for 40-45 minutes until it hits 160°F inside.

Scoop Potato Insides:

After baking, dig out potato middles into a bowl.

Fix Potato Stuffing:

Smash potatoes with sour cream, butter, cheddar, green onions, salt, and pepper.

Fill Potato Shells:

Pack potato skins with your mashed mix.

Add More Cheese:

Scatter extra cheese and green onions over everything.

Finish Potatoes:

Turn oven up to 425°F and bake potatoes another 10-15 minutes till cheese melts.

Let Meatloaf Sit:

Give meatloaf 10 minutes to cool before cutting.

Dish Up:

Put meatloaf cuts next to loaded potatoes and dig in.

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Tasty Pairings

Try it with oven-roasted veggies for a complete meal.

Add a fresh green salad for a cool, crisp contrast.

Bring warm bread rolls to mop up the tasty meatloaf drippings.

Exciting Twists

Go for a Mexican feel with taco spices, pepper jack, and fresh guacamole.

Try an Italian spin using Parmesan, tomato sauce topping, and mozzarella-filled potatoes.

Make a morning version with breakfast sausage loaf and hash brown-filled potatoes.

Using Up Extras

Mix leftovers with eggs in a skillet for a hearty breakfast.

Build a meatloaf sandwich using melty cheese and toasted bread.

Cut everything up and stuff the mix into bell peppers.

Keeping It Fresh

Keep extras in a sealed container in your fridge for up to 4 days.

Wrap single portions in plastic and freeze them for up to 3 months.

Warm up in a 350°F oven for the yummiest results.

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This spud-topped meatloaf has turned into a regular at my dinner table. The mix of a moist, tasty meatloaf with creamy, cheesy potatoes hits all the right comfort food spots. Whether I'm feeding the whole family or just making a cozy Sunday dinner, this dish brings everyone running to eat and leaves them feeling totally satisfied.

Frequently Asked Questions

→ Can this meal be prepped early?

Totally! The meatloaf and potato mix can be prepped separately a day before. Keep them in the fridge until you’re ready to put it all together and bake.

→ What’s the best way to know when the meatloaf is done?

A meat thermometer is your best friend here—shoot for 160°F (71°C) inside. Without one, look for a browned loaf that's no longer pink inside.

→ What can I use instead of breadcrumbs?

Crushed crackers, rolled oats, or almond flour are good swaps. They’ll bring unique textures but bind the meat equally well.

→ Are leftovers freezer-friendly?

Absolutely! Wrap them tightly and you’re good to freeze for up to three months. Reheat at 350°F in the oven till warm.

→ Got other topping ideas for the potatoes?

Sure! Bacon crumbles, chopped jalapeños, bits of broccoli, caramelized onion, or cheese like pepper jack or gouda can change things up.