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This dish brings together the heartiness of meatloaf and the creamy kick of stuffed potatoes in one go. The meatloaf turns out juicy and full of flavor, and the loaded potatoes come packed with melty cheese and punchy green onions. Every mouthful feels super satisfying, especially if you’re after something filling and crowd-friendly for dinner.
The first time these hit the table, my fussy uncle went up for more than one serving! Now my family won’t let me skip making this for birthdays or Sunday get-togethers.
Tasty Ingredients
- Russet potatoes: go for solid, unblemished spuds; perfect for baking and fluffing up
- Green onions: best if crisp and vibrant—these add a fresh crunch and some color
- Extra cheese for topping: because you can never have too much gooeyness
- Sour cream: stirs in richness and a little tang to the filling
- Butter: real, unsalted works best since it makes those potatoes so much smoother
- Milk: stick with whole milk if you love a plush, rich bite
- Large egg: adds the magic glue to keep the loaf sturdy
- Worcestershire sauce: pumps up the savory taste—aged is worth a try if you spot it
- Breadcrumbs: pick panko or make your own for a lighter loaf that holds together well
- Minced garlic: brings a snappy, bold flavor; fresh is best but jarred garlic can step in
- Diced onion: firm onions perform well and add a subtle sweetness to your mix
- Ketchup: adds some tang and a hint of sweetness for balance
- Ground beef: fresh and not too lean keeps the loaf juicy and full-bodied
- Dried basil and oregano: sprinkle both for herby, earthy undertones
- Cheddar cheese, shredded: pick sharp for a vibrant cheesy edge plus smooth melt
- Salt and pepper, your call: boost every bite of potato filling
- Salt and black pepper: season the whole meatloaf before baking
Simple Step Guide
- Dive Into Serving:
- Plate up portions of meatloaf with your loaded potato halves and finish with chopped green onions or an extra dollop of sour cream if you feel fancy
- Boost The Loaded Potatoes:
- Pile the mashed cheesy potato mixture right into the potato shells, sprinkle with extra cheddar, bake about five to ten minutes until bubbly and golden at the top
- Mix Your Potato Filling:
- Treat the cooked potato centers with butter, sour cream, salt, and pepper—mash it smooth then stir in green onions and plenty of cheddar so it turns gooey
- Bake The Potatoes:
- As the loaf cooks, poke and scrub your potatoes, then bake them in the oven for around forty five minutes or pop into the microwave for ten minutes; once they’re soft, halve and scoop out the inside
- Shape The Loaf:
- Gently form your meat blend into a loaf and set onto a baking tray or pan, then bake at three hundred seventy five degrees Fahrenheit for about forty five minutes; let it rest ten minutes after—it’ll slice so much better
- Start Your Meatloaf Mix:
- Use a big bowl to mix ground beef, onions, garlic, breadcrumbs, egg, milk, Worcestershire, ketchup, basil, oregano, salt, and black pepper—don’t overwork it or the loaf gets tough
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I swear by the sharp cheddar—you just can’t get enough of that deep, nutty flavor in the potatoes. My kids fight over who gets the bit with the most melted cheese and honestly, it’s now part of our family dinner fun.
Keep It Fresh
Let everything cool off before packing meatloaf and potatoes into sealable containers. Stick them in the fridge for up to three days. To warm up, use your microwave or oven. For freezing, wrap up slices or halves in foil or bags and stash for two months, tops. Bring them out to the fridge the night before you plan to reheat and bake until nice and hot.
Switch Things Up
Running low on beef? Mix in ground turkey or chicken for a lighter loaf. If gluten’s a problem, grab gluten free crumbs. For a protein kick and tang, use Greek yogurt instead of sour cream. Any easy-melting hard cheese like Monterey Jack or smoked gouda can slide in for cheddar.
How To Serve
This one stands on its own, but pairing with a light green salad tossed in citrusy dressing wakes things up. Add some steamed green beans or roasted veggies for color—makes the plate pop. Or just bring out the pans and let folks scoop their own for a cozy night.
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How It Became A Classic
Meat and potatoes go way back as staples in American dining. During tough times in the last century folks stretched their food budget with meatloaf and day-old bread. Stuffed spuds showed up too, making simple food stretch a little further and taste like a real treat.
Recipe FAQs
- → How do I bump up the flavor in my meat mixture?
Toss in some shredded zucchini or carrots, or play around with herbs and spices you love for extra punch.
- → Could I get those potatoes ready early?
Totally! Prep, mash, and fill the potatoes ahead of time—just pop them in the fridge. Right before dinner, bake so the cheese gets super melty.
- → Got ideas for what to throw on top of the potatoes?
Extra cheddar, sliced green onions, bacon bits, or more sour cream all make tasty toppings for loaded potatoes.
- → What keeps my meatloaf from drying out?
Don't mix the ground beef too much and make sure you add enough moist stuff like egg, milk, and Worcestershire for that tender bite.
- → Is there a way to crank up the heat?
Mix diced jalapeños or pour in a little hot sauce with your mashed potatoes if you love things spicy.