Equipment Needed
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Skillet (for optional bacon cooking/onion sautéing)
- Fork or potato masher
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my loaf pan. In my large bowl, I combine the ground beef, egg, breadcrumbs, diced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Here’s a personal tip I learned the hard way: use your hands to mix. Forks or spoons just don’t incorporate everything evenly, and you risk overworking the meat. Mix just until everything is combined—no more! Overmixing is the fast track to a dense, tough meatloaf.
While the oven heats, I work on the loaded potato filling. In the medium bowl, I stir together the slightly cooled mashed potatoes, the one cup of shredded cheddar, and the sour cream until it’s a wonderfully creamy and cohesive mixture. I sometimes add a pinch of salt and pepper here too. This filling is absolute gold—I have to stop myself from eating it by the spoonful. The key is ensuring the potatoes aren’t piping hot, or they’ll start to melt the cheese prematurely.
Now for the fun, slightly messy assembly. I take about two-thirds of the meat mixture and press it firmly into the bottom and up the sides of the loaf pan, creating a sturdy “boat” or shell. Then, I spoon all of that glorious potato-cheese filling right down the center. Finally, I take the remaining third of the meat mixture and carefully pat it over the top, sealing the edges tightly. This step feels like crafting a savory present. A pro move I developed after one leaky trial: make sure your top layer is slightly thinner in the very center so it cooks evenly with the thicker edges.
Into the oven it goes, uncovered, for about 50 minutes. Then, I pull it out and carefully drain any excess fat from the pan—this is crucial for a non-greasy result. I sprinkle the reserved 1/4 cup of cheese and the crumbled bacon over the top and return it to the oven for 10-15 more minutes, until the cheese is bubbly and the internal temperature reaches 160°F. I always let it rest for a full 10 minutes after baking. This rest period is non-negotiable; it allows the juices to redistribute and lets the filling set, so it doesn’t gush out when you slice it.(See the next page below to continue…)