Loaded Potato Meatloaf Comfort

Why You’ll Love This Recipe

I enjoy this recipe because it combines two classic comfort foods into one plate. The meatloaf stays tender and flavorful, while the loaded potatoes add richness and texture. I also appreciate how filling and practical it is, making it ideal for feeding a family or enjoying leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

454 g ground beef
1 small onion, finely chopped
2 cloves garlic, minced
100 g breadcrumbs
1 large egg
60 ml whole milk
15 ml Worcestershire sauce
15 ml ketchup
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
0.5 teaspoon black pepper

4 large russet potatoes
45 g unsalted butter
120 g sour cream
100 g shredded cheddar cheese
50 g green onions, chopped
Salt and pepper, to taste
Additional shredded cheddar cheese, for topping

Directions

I begin by preheating the oven to 190°C. In a large bowl, I mix the ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and black pepper until everything is just combined.

I shape the mixture into a loaf and place it on a baking tray or into a loaf pan. I bake it for 40 to 45 minutes, until the internal temperature reaches 71°C, then let it rest for 10 minutes before slicing.

While the meatloaf bakes, I prepare the potatoes by scrubbing them clean and piercing them with a fork. I bake them for about 45 minutes, or microwave them until tender. Once cooked, I split them open, scoop out the flesh, and place it in a bowl.

I mash the potato flesh with butter, sour cream, salt, and pepper until smooth. Then I mix in the shredded cheddar cheese and green onions.

I fill the potato skins with the mashed mixture, top them with extra cheese, and bake for another 5 to 10 minutes until the cheese is melted and lightly golden.

I serve warm slices of meatloaf alongside the loaded potatoes, finishing with extra green onions or a dollop of sour cream if I feel like it.

Servings and Timing

I make this recipe to serve about 6 people.
Prep time is around 20 minutes.
Cook time is approximately 60 minutes.
Total time comes to about 80 minutes.

Variations

I sometimes add grated carrots or zucchini to the meatloaf for extra moisture. When I want more heat, I mix diced jalapeños or a splash of hot sauce into the potato filling. I also enjoy swapping cheddar for a blend of cheeses like mozzarella or Monterey Jack.

Storage / Reheating

I store leftover meatloaf and potatoes in airtight containers in the refrigerator for up to 3 days. To reheat, I warm them in the oven or microwave until heated through, adding a little moisture if needed.

FAQs

Can I prepare this meal ahead of time?

I often prepare the meatloaf mixture and potato filling in advance and refrigerate them until ready to bake.

How do I keep meatloaf from drying out?

I make sure not to overmix the meat and always include milk and egg for moisture.

Can I freeze leftover meatloaf?

I freeze sliced meatloaf tightly wrapped and reheat it gently when needed.

What potatoes work best for this recipe?

I prefer russet potatoes because they mash smoothly and hold their shape well.

Can I use a different type of meat?

I sometimes substitute ground turkey or a beef and pork blend for a slightly different flavor.

Conclusion

This loaded potato meatloaf is the kind of comforting, hearty dish I turn to when I want something filling and satisfying. I love how it brings warmth to the table and always leaves everyone feeling content and well-fed.