If there’s one thing I can’t resist on a chilly weeknight, it’s a hearty, no-fuss meal that leaves everyone at the table full, happy, and asking for seconds. And that’s exactly what this Loaded Potato Meatloaf delivers. Imagine the cozy, nostalgic flavors of a classic meatloaf paired with creamy, cheesy, twice-baked potatoes—all in one satisfying dinner. It’s like two comfort food favorites joined forces to win over your whole family.
I actually stumbled on this combo one Sunday when I had leftover baked potatoes sitting in the fridge and ground beef I needed to use. A little experimenting turned into something way more delicious than I expected, and now this meal is a regular in our dinner rotation. The meatloaf is juicy, savory, and full of herby goodness, while the loaded potatoes are creamy, cheesy, and packed with flavor. Together? Pure comfort food magic.
This recipe is perfect for when you want something filling and flavorful but don’t want to dirty a million dishes. The ingredients are pantry-friendly, and most of the cooking time is hands-off, so you can tidy up the kitchen or sneak in an episode of your favorite show while everything bakes.
Let’s get into how to make this classic-with-a-twist dish that’s sure to become a family favorite in your home too.
Ingredients You’ll Need
For the Meatloaf:
454 g ground beef
1 small onion, finely chopped
2 cloves garlic, minced
100 g breadcrumbs
1 large egg
60 ml whole milk
15 ml Worcestershire sauce
15 ml ketchup
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
0.5 tsp black pepper
For the Loaded Potatoes:
4 large russet potatoes
45 g unsalted butter
120 g sour cream
100 g shredded cheddar cheese
50 g green onions, chopped
Salt and pepper, to taste
Additional shredded cheddar cheese, for topping
STEP 1: Prep the Meatloaf Mixture
Start by preheating your oven to 190°C (375°F). This gives everything a chance to cook evenly without drying out the meat.
Grab a large mixing bowl and combine the ground beef, chopped onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Use clean hands or a spoon to gently mix everything together—just until combined. The key here is not to overwork the mixture, which can make the meatloaf tough instead of tender.
Once everything’s well incorporated, shape the mixture into a loaf. You can use a loaf pan if you like more structured sides, or shape it by hand and place it on a baking tray for a rustic look. Either way, make sure it’s packed tightly so it holds its shape while baking.
STEP 2: Bake the Meatloaf
Place the loaf into the preheated oven and bake for 40 to 45 minutes, or until the internal temperature reaches 71°C (160°F). You want it fully cooked but still moist.
Once it’s done baking, take it out and let it rest for 10 minutes. This is one of those little steps that makes a big difference. Resting allows the juices to redistribute, so every slice turns out tender and juicy instead of dry.
STEP 3: Start the Potatoes
While your meatloaf is baking, it’s the perfect time to get those potatoes going. Scrub your russet potatoes clean and pierce each one several times with a fork to let the steam escape.
You’ve got two options for cooking them: pop them in the oven right alongside the meatloaf for about 45 minutes, or if you’re in a hurry, microwave them for 8 to 10 minutes until soft. Either method works great—it just depends on how much time you’ve got.
Once the potatoes are tender and cooked through, pull them out and get ready for the magic part: the twice-baked transformation.
Loaded Potato Meatloaf: Creamy Potatoes, Cheesy Toppings & Perfect Pairings
Alright, now that we’ve got a beautifully baked meatloaf resting on the counter and our potatoes tender and ready to go, it’s time to take this recipe to the next level. If you’ve never made loaded, twice-baked potatoes before—get ready. They’re creamy, fluffy, and full of rich flavor thanks to sour cream, cheddar, butter, and fresh green onions. It’s basically everything you love about a loaded baked potato, but mashed and stuffed back into a crispy shell.
What I love about this part of the recipe is how flexible it is. Want to add some cooked bacon bits? Go for it. Feeling spicy? A little hot sauce or a dash of cayenne works wonders. But even as written, these potatoes are rich, comforting, and totally satisfying.
Let’s keep going and finish up this cozy, family-style meal.
STEP 4: Scoop and Mash the Potatoes
Once your potatoes are cool enough to handle (don’t wait too long—they’re easiest to work with when warm), cut each one in half lengthwise. Then, carefully scoop out the soft insides, being gentle so the skins don’t tear. You’ll want to leave a thin layer around the edge to help them hold their shape when you refill them.
Transfer all the scooped-out potato to a large mixing bowl. Add in the butter, sour cream, salt, and pepper, then mash everything until the texture is smooth and creamy. I like using a potato masher or even a fork—no fancy tools needed.
STEP 5: Add the Cheese and Green Onions
Once your potato mixture is nice and fluffy, stir in the shredded cheddar cheese and chopped green onions. These give the filling its classic loaded flavor—melty, savory, and just a little fresh crunch from the onions.
If you’re feeling creative, this is also the point where you could add cooked bacon crumbles, a bit of ranch seasoning, or even some chopped jalapeños for a kick. But the basic mix is honestly perfect as-is. It’s creamy, cheesy, and packed with comfort in every bite.
STEP 6: Stuff the Potato Skins and Bake Again
Now take that delicious mashed potato filling and spoon it back into the empty potato skins. Fill them generously—this isn’t the time to skimp! Top each one with a little extra shredded cheddar cheese for that gorgeous golden crust once baked.
Place your filled potato halves back onto a baking tray and pop them into the oven for 5 to 10 minutes, just until the cheese on top is melted and lightly browned. If your meatloaf is still resting, this is a great time to get everything warmed up and melty.
STEP 7: Plate and Serve
Once everything is hot, melty, and smelling amazing, you’re ready to plate! Slice your rested meatloaf into thick, juicy slices and serve it up with a couple of loaded potato halves on the side.
For a little extra flair, you can sprinkle on more chopped green onions or add a dollop of sour cream on top of each potato. It adds a fresh pop of flavor and color that makes the whole plate feel special—without any extra work.
Pro Tips & Variations
Make Ahead Option: You can prep the meatloaf mixture the night before and store it in the fridge. Just shape and bake when you’re ready.
Customize Your Potatoes: Bacon bits, jalapeños, or even cooked broccoli make great additions to the potato filling.
Lean Ground Turkey or Chicken: Feel free to swap the ground beef for a leaner protein—just know the flavor and texture might be a bit different.
Add a Glaze: For an extra touch, brush the top of the meatloaf with ketchup or BBQ sauce during the last 10 minutes of baking.
Microwave Hack: If you’re short on time, you can microwave the stuffed potatoes instead of baking them the second time. They won’t get as crispy on top, but they’ll still taste amazing.
Loaded Potato Meatloaf: Your Questions Answered & Final Thoughts
By now, your kitchen should be smelling like absolute heaven, and your family might already be hovering around the table. This Loaded Potato Meatloaf is one of those recipes that really brings people together. It’s comforting, hearty, and packed with flavor—without being complicated or requiring tons of cleanup.
Before we wrap things up, let’s go over some of the most common questions I’ve gotten about this recipe. Whether you’re making it for the first time or the fifth, these tips and answers can help you troubleshoot or customize it to your liking.
Frequently Asked Questions
1. Can I make the meatloaf ahead of time?
Absolutely. You can prep the meatloaf mixture the night before, shape it into a loaf, and keep it covered in the fridge. Just bake it when you’re ready. You may need to add a few extra minutes of bake time if it’s going straight from the fridge to the oven.
2. Can I freeze the meatloaf or the potatoes?
Yes to both! For the meatloaf, let it cool completely, slice it, and store it in an airtight container or freezer bag for up to 3 months. The loaded potatoes can be frozen as well—just be sure they’re fully cooled before wrapping them tightly in foil or plastic wrap and freezing.
3. What if I don’t have russet potatoes?
Russets are ideal because of their sturdy skins and fluffy interiors, but you can use Yukon gold or even large red potatoes. Just keep in mind the skins might be thinner and slightly less durable when scooping and refilling.
4. Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative. Just note that it can be a bit drier, so you might want to add a little extra milk or even a splash of chicken broth to the mixture for moisture.
5. How do I know when the meatloaf is done?
The best way to know is by using a meat thermometer. You’re aiming for an internal temperature of 71°C (160°F). If you don’t have one, cut into the center—if it’s no longer pink and the juices run clear, you’re good to go.
6. What sides go well with this meal?
Honestly, the loaded potatoes make this feel like a complete meal, but if you want to round things out, a simple green salad or some roasted veggies (like broccoli or carrots) pair really nicely.
7. Can I add a sauce or glaze on top of the meatloaf?
Definitely! A classic ketchup glaze is always a hit, or you can brush on some BBQ sauce during the last 10 minutes of baking for a sweet and smoky finish.
Final Thoughts
This Loaded Potato Meatloaf is one of those go-to recipes that never disappoints. It combines two beloved comfort food classics into one satisfying dinner, and the best part? It’s easier than it looks. Whether you’re making it for a weeknight meal, a cozy Sunday dinner, or even meal prep for the week, this dish checks all the boxes.
I love how versatile it is too. You can keep it classic with beef and cheddar or switch things up with different meats, cheeses, or extra mix-ins. And once those loaded potato halves hit the table? Don’t be surprised if they steal the spotlight.
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Loaded Potato Meatloaf
Description
Loaded Potato Meatloaf is a hearty, family-style dish that combines classic meatloaf with indulgent, twice-baked potatoes for a comforting and satisfying meal. The meatloaf is tender and flavorful, seasoned with herbs and aromatics, while the potatoes are rich and creamy, packed with cheese, sour cream, and green onions. This pairing creates a complete and balanced dinner that’s perfect for cozy evenings.
Ingredients
For the meatloaf:
454 g ground beef
1 small onion, finely chopped
2 cloves garlic, minced
100 g breadcrumbs
1 large egg
60 ml whole milk
15 ml Worcestershire sauce
15 ml ketchup
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
0.5 tsp black pepper
For the loaded potatoes:
4 large russet potatoes
45 g unsalted butter
120 g sour cream
100 g shredded cheddar cheese
50 g green onions, chopped
Salt and pepper, to taste
Additional shredded cheddar cheese, for topping
Instructions
1️⃣ Preheat the oven to 190°C. In a large mixing bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and black pepper. Mix until just combined to avoid overworking the meat.
2️⃣ Shape the mixture into a loaf and place it on a baking tray or inside a loaf pan. Bake for 40 to 45 minutes, or until the internal temperature reaches 71°C. Once done, remove from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
3️⃣ While the meatloaf is baking, scrub the potatoes and pierce each several times with a fork. Bake them in the oven for about 45 minutes, or microwave for 8 to 10 minutes, until they are soft and tender.
4️⃣ Once baked, cut the potatoes in half and carefully scoop out the flesh into a separate bowl, keeping the skins intact. Mash the scooped potato with butter, sour cream, salt, and pepper until smooth and creamy. Stir in the shredded cheddar cheese and chopped green onions.
5️⃣ Fill the empty potato skins with the mashed mixture. Top each with a sprinkle of extra cheddar cheese. Return them to the oven and bake for 5 to 10 minutes, or until the cheese is fully melted and lightly golden.
6️⃣ Serve warm slices of meatloaf with the loaded potato halves on the side. Garnish with additional green onions or a dollop of sour cream for extra richness and color.
Notes
You can prepare the meatloaf mixture a day ahead and refrigerate it until ready to bake. For a twist, try adding cooked bacon bits or a touch of hot sauce to the potato filling. This recipe offers the comfort of a home-cooked meal with the indulgence of loaded potatoes, making it a surefire hit.
