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Loaded Potato Meatloaf: A Hearty Twist on a Comfort Food Classic

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Loaded Potato Meatloaf is the ultimate comfort food mashup. This hearty dish combines juicy, flavorful meatloaf with a rich topping of creamy mashed potatoes, cheddar cheese, crispy bacon, and green onions. It’s like a meat-and-potato dinner all wrapped into one delicious loaf—perfect for cozy nights in, family dinners, or when you’re craving something indulgent and satisfying.

Ingredients

Scale

For the Meatloaf:

  • 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 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

  • Extra bacon crumbles

  • Additional green onions

  • Sour cream or hot sauce drizzle

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease or line a loaf pan with parchment paper.

  • In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, diced onion, garlic, Worcestershire sauce, salt, pepper, and smoked paprika. Mix until just combined—avoid over-mixing.

  • Transfer the meat mixture into the loaf pan, pressing it in evenly and making a shallow well on top.

  • Bake the meatloaf for 40–45 minutes, or until the internal temperature reaches 160°F (71°C).

  • While the meatloaf is baking, prepare the mashed potato topping. Boil the cubed potatoes in salted water until tender (about 15 minutes).

  • Drain the potatoes, then mash with sour cream, milk, and butter until smooth. Stir in cheddar cheese, bacon, green onions, salt, and pepper. Adjust texture with more milk if needed.

  • Remove the meatloaf from the oven and spread the mashed potatoes evenly on top. Sprinkle with extra cheese and bacon, if desired.

  • Return the loaf to the oven and bake for an additional 10–15 minutes, until the topping is golden and the cheese is bubbly.

  • Let the meatloaf rest for 10 minutes before slicing. Garnish with green onions or a drizzle of sour cream if using.

Notes

  • For a lighter version, use ground turkey or chicken and low-fat cheese.

  • The mashed potatoes can be made ahead of time and stored in the fridge.

  • Don’t skip resting the meatloaf—it helps with slicing and keeps it juicy.

  • You can shape this meatloaf free-form on a sheet pan if you don’t have a loaf pan.

Find it online: https://cookingworthy.com/loaded-potato-meatloaf-a-hearty-twist-on-a-comfort-food-classic/