When cooler nights set in and cravings for something warm, savory, and satisfying take over, it’s the perfect time for a cozy, comforting dish like Loaded Potato Meatloaf. This isn’t your average weeknight dinner — it’s a complete meal wrapped up in one deliciously indulgent loaf. Think classic meatloaf meets loaded baked potato, all baked into a hearty dish that’s perfect for family dinners, potlucks, or even meal prep.

Inspired by rustic American comfort food traditions and the joy of loaded baked potatoes after long days, this recipe brings together two favorites into one mouthwatering creation. Whether you’re reminiscing about mom’s Sunday meatloaf or trying to jazz up your weeknight menu, this version adds cheesy, creamy, and crispy elements that make it a guaranteed crowd-pleaser.

Why You’ll Love This Loaded Potato Meatloaf

This dish isn’t just about nostalgia—though it certainly delivers on that front. It’s about combining beloved flavors into one unforgettable experience. Here’s why this meatloaf will be your new go-to:

• All-in-one meal: You get your protein, carbs, and veggies in one slice.

• Incredible texture: Juicy ground beef, crispy bacon, gooey melted cheese, and creamy mashed potatoes.

• Customizable: Easy to adapt with your favorite toppings or mix-ins.

• Great for leftovers: Reheats beautifully and even works in sandwiches or wraps the next day.

Ingredients You’ll Need

This recipe combines classic meatloaf ingredients with rich, loaded baked potato toppings for a fusion that’s hearty and deeply flavorful.

For the Meatloaf Base:

• 2 lbs ground beef (80/20 preferred)

• 1 cup breadcrumbs

• 1/2 cup whole milk

• 2 large eggs

• 1/2 medium onion, finely diced

• 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon smoked paprika (optional, for extra depth)

For the Loaded Potato Topping:

• 3 large russet potatoes, peeled and cubed

• 1/4 cup sour cream

• 1/4 cup milk (more if needed)

• 2 tablespoons unsalted butter

• 1/2 cup shredded cheddar cheese

• 4 strips cooked bacon, crumbled

• 2 green onions, chopped

• Salt and pepper to taste

Optional Garnishes:

• Extra shredded cheese

• Additional crumbled bacon

• Extra green onions

• A drizzle of sour cream or hot sauce

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it for easy removal later.

Step 2: Make the Meatloaf Mixture

In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, diced onion, garlic, Worcestershire sauce, salt, pepper, and smoked paprika. Mix gently with your hands or a wooden spoon until just combined. Over-mixing can make the meatloaf tough.

Transfer the mixture to the prepared loaf pan and press it in evenly. Use your hands to slightly indent the top — this creates a shallow well for your mashed potato topping later.

Step 3: Bake the Meatloaf

Place the meatloaf in the preheated oven and bake for 40–45 minutes, or until the internal temperature reaches 160°F (71°C). While it’s baking, start on the mashed potatoes.

Step 4: Make the Loaded Mashed Potatoes

Boil the cubed potatoes in salted water until fork-tender (about 15 minutes). Drain and return them to the pot. Add sour cream, milk, butter, salt, and pepper. Mash until smooth and creamy. Fold in cheddar cheese, crumbled bacon, and chopped green onions.

Taste and adjust the seasoning if needed. If the mixture is too thick, add a splash of milk.

Step 5: Assemble and Finish Baking

Once the meatloaf is mostly cooked, remove it from the oven. Spread the loaded mashed potatoes evenly over the top. For extra indulgence, sprinkle a bit more cheese and bacon on top.

Return to the oven and bake for an additional 10–15 minutes, or until the topping is golden and bubbling.

Step 6: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps the loaf from falling apart.

Garnish with more green onions, cheese, or a drizzle of sour cream if desired. Serve with a crisp green salad or steamed veggies for a balanced plate.

Tips for Success

Choose the Right Ground Beef

Using 80/20 ground beef ensures a juicy meatloaf without excess grease. Too lean and it’ll turn out dry; too fatty and it might not hold together.

Don’t Skip the Resting Time

Letting the meatloaf rest after baking makes it easier to slice and allows flavors to settle.

Customize Your Potatoes

Add ranch seasoning, horseradish, or roasted garlic to your mash for extra punch. You can also swap in sweet potatoes for a different flavor profile.

Make It Ahead

Both the meatloaf and mashed potatoes can be prepped in advance. Store separately in the fridge and assemble before baking.

Variations and Substitutions

Swap the Protein

Not a fan of beef? Use ground turkey, chicken, or even a plant-based substitute. Just be sure to add extra fat (like olive oil or extra cheese) to keep the loaf moist.

Add Veggies

Chopped spinach, grated carrots, or mushrooms can be mixed into the meat for added nutrition and moisture.

Make it Spicy

Add diced jalapeños to the meatloaf or the potatoes for a spicy kick. A touch of cayenne pepper works too.

Go Gluten-Free

Use gluten-free breadcrumbs or rolled oats in the meatloaf mixture.

What to Serve with Loaded Potato Meatloaf

Although this dish is pretty much a meal on its own, here are some delicious pairings to complete the experience:

• Steamed green beans or broccoli – Add freshness and crunch.

• Roasted Brussels sprouts – Their bitterness balances the richness of the meatloaf.

• Crisp garden salad – Light and refreshing, with a vinaigrette to cut through the creamy potatoes.

• Buttermilk biscuits or cornbread – For an ultra-comforting Southern touch.

How to Store and Reheat Leftovers

Storage

Wrap leftovers tightly in foil or transfer to an airtight container. Store in the refrigerator for up to 4 days.

Freezing

Let the meatloaf cool completely. Wrap the whole loaf or individual slices in foil and place in a freezer bag. Freeze for up to 3 months.

Reheating

Reheat slices in the oven at 350°F (175°C) for 15–20 minutes, or microwave in 1-minute bursts until hot. Add a splash of broth or water to keep things moist.

Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, in a pinch. While fresh potatoes offer better flavor and texture, instant mashed potatoes can save time. Just make them thicker than usual so they sit well on the meatloaf.

Can I make this in a muffin tin for mini loaves?

Absolutely. Divide the meat mixture into a greased muffin tin and bake at 375°F for about 20–25 minutes. Add the mashed potato topping and bake another 5–10 minutes.

Is this recipe kid-friendly?

Very much so. Kids love the cheesy potatoes and bacon. To make it even more appealing, shape the loaf into a fun form or let them help spread the potatoes on top.

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