What do you get when you combine two of America’s most beloved comfort foods; meatloaf and loaded baked potatoes? The answer: Loaded Potato Meatloaf, a hearty, flavor-packed meal that’s perfect for cozy family dinners or casual gatherings. This recipe is everything you want in a homestyle dish; juicy, seasoned meatloaf served alongside cheesy, creamy, fully loaded potato skins. It’s filling, satisfying, and downright irresistible!
Whether you’re feeding a crowd or prepping a weeknight dinner that feels special, this recipe is sure to hit the spot. You can even prep everything ahead of time and pop it in the oven when you’re ready. Let’s dive into how to make this comfort food favorite.
Why You’ll Love This Dish
- Combines two dinner favorites into one
- Family-friendly and picky-eater approved
- Easy to prep ahead
- Perfect for meal prepping leftovers
Ingredients
For the Meatloaf:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
For the Loaded Potatoes:
- 4 large russet potatoes
- 3 tbsp butter
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- Salt and pepper, to taste
- Extra shredded cheese, for topping
How to Make Loaded Potato Meatloaf
1Preheat your oven to 375°F. In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Mix until just combined—don’t overwork it.
2Shape the mixture into a loaf and place it in a loaf pan or on a lined baking sheet. Bake for 40–45 minutes, or until the internal temperature reaches 160°F. Let rest for 10 minutes before slicing.
3While the meatloaf is cooking, scrub the potatoes and pierce them a few times with a fork. Bake them in the oven for about 45 minutes or microwave them for 8–10 minutes until soft.
4Slice the cooked potatoes in half lengthwise and scoop out the insides. In a bowl, mash the scooped potato with butter, sour cream, salt, and pepper. Stir in cheddar cheese and green onions.
5Stuff the mashed mixture back into the potato skins. Top with extra cheese and bake for another 5–10 minutes until the cheese is melted and bubbly.
6Serve generous slices of meatloaf alongside hot loaded potatoes. Garnish with extra green onions or sour cream if you’d like!
Tips & Variations
- Add shredded carrots or zucchini to the meatloaf for extra veggies.
- Want some heat? Mix jalapeños or hot sauce into the mashed potatoes.
- Both meatloaf and potatoes can be prepped ahead and refrigerated until you’re ready to bake.
Loaded Potato Meatloaf
Ingredients
For the Meatloaf:
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
For the Loaded Potatoes:
- 4 large russet potatoes
- 3 tbsp butter
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- Salt and pepper to taste
- Extra shredded cheese for topping
Instructions
- Prepare the Meatloaf: Preheat your oven to 375°F (190°C). In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Mix until just combined—do not overmix.
- Form the Meatloaf: Shape the mixture into a loaf and place it on a baking sheet or into a loaf pan. Bake for 40–45 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing.
- Bake or Microwave the Potatoes: While the meatloaf is cooking, scrub the potatoes and pierce each one several times with a fork. Bake in the oven for 45 minutes, or microwave on high for 8–10 minutes until tender.
- Make the Loaded Filling: Cut the cooked potatoes in half lengthwise and scoop out the flesh into a mixing bowl. Mash with butter, sour cream, salt, and pepper. Stir in cheddar cheese and chopped green onions.
- Stuff and Bake: Spoon the mashed potato mixture back into the potato skins and sprinkle with extra shredded cheese. Bake for 5–10 more minutes until the cheese is melted and bubbly.
- Serve: Plate the sliced meatloaf with the loaded potato halves and garnish with extra green onions or a dollop of sour cream, if desired.
Notes
- Add grated veggies like zucchini or carrots to the meatloaf for extra moisture and nutrition.
- Want more heat? Stir jalapeños or hot sauce into the mashed potatoes.
- Both the meatloaf and stuffed potatoes can be prepped ahead and refrigerated before baking.
