If there’s one thing my family never turns down, it’s meatloaf night. But let me tell you—this Loaded Potato Meatloaf isn’t your average meatloaf. It’s everything you love about a hearty baked potato and your go-to meatloaf recipe, all rolled into one delicious dinner that’s perfect for busy weeknights or casual Sunday dinners.
This recipe brings together the best of both worlds: creamy mashed potatoes tucked inside a perfectly seasoned ground beef loaf, topped off with melty cheddar cheese, crispy turkey bacon, and a dollop of sour cream. Yes, you read that right—mashed potatoes inside the meatloaf. It’s like discovering your favorite comfort foods teamed up and made dinner together.
I first made this on a chilly fall evening when I couldn’t decide between mashed potatoes or meatloaf for dinner. The result? An instant hit with my family, and it’s been a regular on our dinner table ever since. It’s warm, it’s filling, and it’s loaded (pun intended) with the kinds of flavors that make you want to go back for seconds.
Let’s dive in and get cooking!
Ingredients You’ll Need
Here’s a quick rundown of what you’ll need to make this cozy dish:
1½ pounds ground beef – I use 80/20 for just the right balance of flavor and moisture.
1 medium russet potato, peeled and cut into chunks – This gets mashed for the creamy filling.
2 large eggs, lightly beaten – Helps bind everything together.
½ cup finely diced onion – Adds a subtle sweetness and bite.
2 garlic cloves, minced – Because garlic makes everything better.
½ cup panko breadcrumbs – For structure and tenderness.
2 tablespoons ketchup – A classic meatloaf staple.
1 tablespoon Worcestershire sauce – Adds depth and umami.
1 teaspoon paprika – A touch of smoky warmth.
Salt and freshly ground black pepper, to taste.
½ cup shredded sharp cheddar cheese – Don’t be shy with the cheese!
4 slices turkey bacon, cooked and crumbled, plus extra for topping.
2 green onions, thinly sliced, divided – Adds freshness and a pop of color.
¼ cup sour cream – Stirred into the mashed potatoes and also used for serving.
STEP 1: PREHEAT AND PREP
Start by preheating your oven to 375°F. You’ll want to line a standard loaf pan with parchment paper or give it a light greasing. This helps the meatloaf release easily after baking—because nothing’s worse than half your loaf stuck to the pan.
STEP 2: MAKE THE MASHED POTATO FILLING
Boil the potato chunks in salted water until they’re fork-tender. This usually takes about 10 to 12 minutes, depending on the size of your chunks. Once they’re nice and soft, drain and mash them with a pinch of salt and half of the sour cream (that’s about 2 tablespoons) until smooth and creamy. Let it cool slightly while you work on the meat mixture.
Tip: You can make the mashed potatoes ahead of time and keep them in the fridge. Just let them come to room temp before using so they’re easy to spread.
STEP 3: MIX THE MEATLOAF BASE
In a large bowl, combine the ground beef, beaten eggs, diced onion, minced garlic, panko breadcrumbs, ketchup, Worcestershire sauce, paprika, salt, and pepper. I like to use my hands for this part—just be sure not to overmix. Overworking the meat can make the loaf dense instead of tender.
STEP 4: ASSEMBLE THE LOAF
Take half of the meat mixture and press it into an even layer in the bottom of your prepared loaf pan. Next, spread the mashed potato filling over the meat, leaving about a half-inch border around the edges. This keeps the potatoes from leaking out during baking.
Now for the good stuff: Sprinkle the mashed potatoes with shredded cheddar cheese, crumbled turkey bacon, and half of the sliced green onions. This creates a gooey, savory layer that tastes like the best loaded baked potato you’ve ever had.
Finally, top with the remaining meat mixture, gently pressing it down and sealing the edges so your filling stays tucked inside.
Loaded Potato Meatloaf: A Comfort Food Classic with a Twist
Welcome back! Now that we’ve layered our meatloaf with creamy mashed potatoes, crispy turkey bacon, melty cheddar, and tucked it all into a savory ground beef mixture—it’s time to bring it home. This next part is all about baking it to perfection and giving it that irresistible final touch that sets this recipe apart from your traditional meatloaf.
If you’ve followed along so far, you’re just a few steps away from a dinner that’ll have everyone scraping their plates clean. Let’s get into the final stretch.
STEP 5: BAKE THE MEATLOAF
Pop your assembled meatloaf into the preheated oven at 375°F. You’ll want to bake it for 50 to 60 minutes, or until the internal temperature reaches 160°F. That’s the food-safe temp for ground beef and ensures it’s fully cooked without drying out.
Tip: If you have a meat thermometer, this is a great time to use it. Stick it into the center of the loaf (avoiding the cheesy potato middle) for the most accurate reading.
You’ll notice the top of the meatloaf beginning to brown as it bakes, which is exactly what you want. Around the last 10 minutes of baking, go ahead and brush a tablespoon of ketchup over the top and sprinkle with a little extra crumbled turkey bacon. This step adds a bit of extra flavor and a glossy finish that looks as good as it tastes.
STEP 6: REST AND SERVE
Once your meatloaf is fully baked and golden brown on top, remove it from the oven and let it rest in the pan for about 5 minutes. This helps the juices redistribute so your slices hold together better and don’t fall apart when serving.
Carefully lift the meatloaf from the pan using the parchment paper (if you used it), or run a knife around the edges to loosen if you just greased the pan.
Now comes the fun part—serving. Cut into thick slices and top each one with a dollop of the remaining sour cream and a sprinkle of the reserved green onions. The sour cream adds that signature tang, and the green onions give a little fresh crunch that balances all that savory richness.
Tips for Success
This meatloaf might look fancy with its hidden mashed potato center, but it’s actually super forgiving. Here are a few tips to make sure it turns out just right every time:
Don’t overwork the meat – Gently mix your meat mixture just until everything is combined. Overmixing makes meatloaf dense and tough.
Let the mashed potatoes cool slightly before layering – This helps prevent the meat from cooking too early around the edges while assembling.
Seal the edges well – Press the top layer of meat firmly around the mashed potato filling to keep it from leaking out during baking.
Use quality cheese – Sharp cheddar really stands out in this dish. You can even experiment with other cheeses like Monterey Jack or a smoked gouda for something different.
Make it ahead – You can assemble the entire meatloaf earlier in the day and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if starting from cold.
Variations and Add-ins
This recipe is super adaptable, so feel free to make it your own:
Use ground turkey – For a lighter version, ground turkey works great. Just be sure to add a splash of milk or a bit of olive oil to keep it moist since turkey can be leaner.
Mix in veggies – Diced bell peppers, sautéed mushrooms, or steamed broccoli make great additions to the meat mixture for added nutrition and flavor.
Spice it up – Add a pinch of cayenne pepper or chopped jalapeños to the meat mixture if your crew likes things a little spicy.
Try different toppings – Swap out the ketchup glaze for barbecue sauce or even a smear of ranch dressing for a twist on flavor.
Loaded Potato Meatloaf: A Comfort Food Classic with a Twist
We’ve mixed, layered, and baked our way through this incredible Loaded Potato Meatloaf, and by now your kitchen probably smells amazing. But before we wrap things up, I want to take a moment to answer a few common questions I’ve gotten about this recipe. Whether you’re making it for the first time or coming back for a second (or third) round, these FAQs should help you out.
Frequently Asked Questions
1. Can I make this meatloaf ahead of time?
Yes, you absolutely can. You can assemble the entire meatloaf up to a day ahead, cover it tightly with plastic wrap, and store it in the fridge until you’re ready to bake. Just add an extra 5–10 minutes to the baking time if you’re starting from cold.
2. What’s the best way to store leftovers?
Leftover slices should be stored in an airtight container in the refrigerator. They’ll keep well for up to 3 days. Reheat gently in the microwave or in a low oven (around 300°F) until warmed through.
3. Can I freeze this meatloaf?
Yes! You can freeze the fully cooked and cooled meatloaf by wrapping it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating. It’s great for meal prep!
4. Can I use instant mashed potatoes for the filling?
You can, though I personally prefer freshly mashed potatoes for better texture and flavor. If you’re in a pinch, make sure your instant mashed potatoes are thick enough to hold their shape inside the meatloaf.
5. What if I don’t eat beef?
This recipe works well with ground turkey or even ground chicken. Just be mindful of the moisture level—since these meats are leaner, you may want to add a tablespoon or two of milk or olive oil to the mixture to keep it from drying out.
6. Can I skip the bacon?
Of course! If you prefer not to use bacon, feel free to leave it out or substitute with turkey bacon or even crispy fried onions for some crunch.
7. What can I serve with this meatloaf?
Since it already has mashed potatoes baked right in, I usually keep the sides simple—steamed green beans, roasted carrots, or a crisp green salad make great accompaniments.
Final Thoughts
There’s just something about this Loaded Potato Meatloaf that hits all the right notes—hearty, cheesy, savory, and just the right amount of indulgent. Whether you’re cooking for picky kids, hungry teens, or just want a fun twist on a weeknight classic, this dish really delivers.
I love that it takes a family favorite and gives it a little extra flair without making things complicated. And let’s be honest—any recipe that involves cheese, turkey bacon, and mashed potatoes is already halfway to greatness, right?
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Loaded Potato Meatloaf
Description
A family-friendly twist on classic meatloaf that incorporates creamy mashed potatoes and all the favorite baked potato toppings. This hearty loaf features seasoned ground beef wrapped around a cheesy potato center, finished with crispy turkey bacon, melted cheddar, and a dollop of tangy sour cream.
Ingredients
1½ pounds ground beef
1 medium russet potato, peeled and cut into chunks
2 large eggs, lightly beaten
½ cup finely diced onion
2 garlic cloves, minced
½ cup panko breadcrumbs
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
½ cup shredded sharp cheddar cheese
4 slices turkey bacon, cooked and crumbled, plus extra for topping
2 green onions, thinly sliced, divided
¼ cup sour cream
Instructions
Preheat the oven to 375°F and line a loaf pan with parchment paper or lightly grease it. Boil the potato chunks in salted water until tender, then drain and mash with a pinch of salt and half of the sour cream until smooth. Set aside to cool slightly.
In a large bowl combine the ground beef, beaten eggs, diced onion, minced garlic, panko breadcrumbs, ketchup, Worcestershire sauce, paprika, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
Transfer half of the meat mixture into the prepared loaf pan and press into an even layer. Spread the mashed potato mixture over the meat, leaving a small border around the edges. Sprinkle the shredded cheddar cheese, crumbled turkey bacon, and half of the sliced green onions over the potatoes. Top with the remaining meat mixture, pressing gently to seal the edges and smooth the top.
Bake for 50 to 60 minutes, or until the internal temperature reaches 160°F and the top is golden brown. About ten minutes before the end of baking, brush the loaf with an extra tablespoon of ketchup and sprinkle with additional turkey bacon pieces. Remove from the oven and let rest for five minutes before slicing.
Serve each slice topped with a dollop of the remaining sour cream and a scattering of green onions.
Notes
Leftover slices can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a low-oven or microwave to preserve moisture. For a lighter version, substitute ground turkey for the beef and swap panko for oats. Feel free to stir a handful of steamed broccoli or diced bell pepper into the meat mixture for added color and nutrition.
