Loaded Potato Meatloaf Comfort (Print Version)
# Ingredients:
→ Meatloaf
01 -
454 g ground beef
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
100 g breadcrumbs
05 -
1 large egg
06 -
60 ml whole milk
07 -
15 ml Worcestershire sauce
08 -
15 ml ketchup
09 -
1 tsp dried oregano
10 -
1 tsp dried basil
11 -
1 tsp salt
12 -
0.5 tsp black pepper
→ Loaded Potatoes
13 -
4 large russet potatoes
14 -
45 g unsalted butter
15 -
120 g sour cream
16 -
100 g shredded cheddar cheese
17 -
50 g green onions, chopped
18 -
Salt and pepper, to taste
19 -
Additional shredded cheddar cheese, for topping
# Instructions:
01 -
Preheat oven to 190°C. In a large bowl, thoroughly mix ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and black pepper until just combined.
02 -
Shape the combined mixture into a loaf and place it onto a baking tray or into a loaf pan. Bake for 40–45 minutes, until the internal temperature reaches 71°C. Rest for 10 minutes before slicing.
03 -
While the meatloaf bakes, scrub potatoes and pierce each with a fork. Bake in the oven for 45 minutes, or microwave for 8–10 minutes, until tender. Split in half, scoop out the insides, and transfer to a separate bowl.
04 -
Mash the potato flesh with butter, sour cream, salt, and pepper until smooth. Mix in shredded cheddar cheese and chopped green onions.
05 -
Fill the potato skins with the mashed potato mixture and top each with additional shredded cheese. Bake for 5–10 minutes, or until cheese is melted and golden.
06 -
Serve warm slices of meatloaf alongside the loaded potatoes. Garnish with more green onions or a dollop of sour cream if desired.
# Notes:
01 -
Incorporating grated carrots or zucchini into the meatloaf mixture enhances moisture and flavor.
02 -
For a spicier option, add diced jalapeños or a dash of hot sauce to the loaded potato filling.
03 -
Both the meatloaf and the loaded potato filling may be prepared in advance and refrigerated until baking.