My kitchen has seen many experiments, but the day I tried merging the hearty comfort of a classic meatloaf with the indulgent, creamy goodness of a fully loaded baked potato was a day forever etched in my memory. The aroma that filled my home—savory beef, melting cheddar, and the warm, comforting scent of potatoes—was nothing short of magical. I remember pulling that golden-brown loaf from the oven, the cheese bubbling at the seams, and thinking I’d stumbled onto something truly special. This Loaded Potato Meatloaf is more than a recipe; it’s a hug on a plate, a beloved staple that has earned its permanent spot in my family’s dinner rotation.
Ingredients
- 1 1/2 lbs ground beef (I use 85/15 for best flavor)
- 1 cup mashed potatoes, prepared and slightly cooled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 1/2 cup finely diced yellow onion
- 1/2 cup breadcrumbs (I prefer panko for a lighter texture)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the topping: 3 slices of cooked, crumbled bacon, 2 tablespoons chopped fresh chives, and an extra 1/4 cup of shredded cheese for the last few minutes of baking.
Let’s talk ingredients for a second, because quality here makes a real difference. Don’t use instant mashed potatoes if you can help it; the texture of real, slightly lumpy mashed potatoes is far superior and holds up better. I’ve tried this with pre-shredded cheese, and trust me, grating a block of sharp cheddar yourself makes a huge difference in melt and flavor. For the ground beef, a little fat is good—it keeps the meatloaf juicy, so don’t go too lean.(See the next page below to continue…)