Loaded Potato Meatloaf Dinner

This Loaded Potato and Meatloaf recipe combines two family favorites into one satisfying meal. Juicy, savory meatloaf is paired with creamy stuffed potatoes loaded with cheese and green onions. Every bite offers the perfect balance of flavor and comfort, making it a trusted dinner solution when you need something both hearty and crowd-pleasing.

The first time I made this, I watched my picky uncle go back for seconds and thirds. Since then, it has been the dish my family requests during birthdays and Sunday dinners.

Ingredients

• Ground beef: gives the meatloaf its juicy flavor and meaty bite. Look for fresh ground beef with some fat for tenderness
• Onion finely chopped: adds sweetness and depth to the meat mixture. Choose a firm onion for best flavor
• Garlic minced: gives a zesty punch. Fresh cloves are best but jarred works in a pinch
• Breadcrumbs: help the loaf keep its shape and absorb flavor. Opt for fresh or panko for a lighter texture
• Large egg: binds everything together. Choose a free-range egg if possible
• Milk: makes the mixture moist and tender. Whole milk gives a richer result
• Worcestershire sauce: adds umami and savory notes. Go for an aged version if you can find it
• Ketchup: brings tang and a touch of sweetness
• Dried oregano and dried basil: layer in herby flavor
• Salt and black pepper: season everything thoroughly
• Russet potatoes: are the classic choice for baking and mashing. Pick firm potatoes with no green spots
• Butter: softens and enriches the potato filling. Use real, unsalted butter for best taste
• Sour cream: makes the potatoes creamy and tangy
• Shredded cheddar cheese: melts smoothly and gives a cheesy punch. Choose sharp cheddar for extra flavor
• Green onions: lend a fresh bite and pop of color. Fresh and crisp stalks bring the most brightness
• Salt and pepper to taste: enhance all the potato flavors
• Extra cheese on top: ensures every bite feels indulgent

Step-by-Step Instructions

Prepare the Meatloaf:

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, dried oregano, dried basil, salt, and black pepper. Mix gently just until blended so the meat stays tender

Form the Meatloaf:

Shape the mixture lightly into a loaf and set on a lined baking sheet or in a loaf pan. Bake at 375 degrees Fahrenheit for about forty five minutes or until the center reaches one hundred sixty degrees Fahrenheit with a thermometer. Rest for ten minutes before slicing so it stays juicy

Cook the Potatoes:

While the meatloaf bakes, scrub and pierce the russet potatoes with a fork. Either bake them in the oven for forty five minutes until tender or microwave them for eight to ten minutes. Cool just long enough to handle, then slice each one in half lengthwise and scoop the centers into a bowl

Make the Loaded Potato Filling:

Mash the baked potato flesh with butter, sour cream, salt, and pepper until creamy. Stir in shredded cheddar and chopped green onions to combine everything thoroughly

Assemble and Bake the Loaded Potatoes:

Spoon the cheesy mashed potato mixture back into the hollowed skins. Sprinkle generously with more cheddar. Place in the oven five to ten minutes until the cheese is golden and bubbly

Serve:

Arrange slices of meatloaf next to the loaded potato halves. Garnish with extra green onions or a dollop of sour cream for the finishing touch

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Cheddar cheese is my secret weapon in this recipe because of that sharp nutty flavor that makes every forkful of potato addictive. My daughters always argue over who gets the potatoes with the most extra melty cheese on top and it has become a running joke at family dinners.

Storage tips

Let cooked meatloaf and loaded potatoes cool to room temperature before refrigerating in sealed containers. Both will last up to three days and are easy to reheat in the oven or microwave. If freezing, wrap portions tightly in foil or freezer bags for up to two months. Thaw overnight in the fridge and bake until hot.

Ingredient substitutions

If you are short on ground beef, a mix of ground turkey or chicken also works and makes the meatloaf lighter. Gluten free breadcrumbs substitute smoothly if anyone avoids gluten. Try Greek yogurt in place of sour cream for a tangy twist with added protein. Any hard cheese that melts well works instead of cheddar, such as Monterey Jack or smoked gouda.

Serving suggestions

This meal stands alone but you can add a crisp green salad tossed with lemony vinaigrette to cut through the richness. Blanched green beans or roasted veggies make a colorful plate. For a casual family feast, serve everything straight from the baking dish so people can help themselves.

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Cultural or historical context

The combination of meat and potatoes has deep roots in American comfort food traditions. Meatloaf became popular during the early twentieth century as a budget friendly way to stretch protein and maximize leftover bread. Stuffed potatoes evolved along similar lines as a crowd pleasing way to stretch humble ingredients into something warm and satisfying.

Recipe FAQs

→ How can I enhance the flavor of the meat mixture?

Add grated vegetables like carrots or zucchini, or experiment with different herbs and spices for extra depth.

→ Can the potatoes be prepared ahead of time?

Yes, you can mash and stuff the potatoes in advance, then refrigerate and bake to melt the cheese just before serving.

→ What are some topping ideas for the loaded potatoes?

Try extra cheddar, green onions, crumbled bacon, or a dollop of sour cream for added taste and texture.

→ How do I prevent meatloaf from drying out?

Ensure not to overmix the beef and add enough moisture with milk, egg, and Worcestershire sauce for juiciness.

→ Can I make this meal spicier?

Mix chopped jalapeños or a dash of hot sauce into the mashed potato mixture for extra heat.