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Dig into this ultimate mashup when you need a hug in a bowl. Think super juicy meatloaf meeting cheesy, stuffed baked potatoes—it's creamy, full of gooey cheese, and just the thing when you want to get cozy. It's also a clever fix for using extra mashed potatoes. Whenever sweater weather shows up, my hungry crew starts begging for it—they just never get tired of this one.
The first time I whipped this up, they went back for third helpings. Now, it’s our go-to Sunday family dinner. No joke, the crispy potato shells overflowing with melty cheese make everyone grin from ear to ear.
Mouthwatering Ingredients
- Ground beef: choose 80–85% lean for best flavor and moisture—it really holds the shape well
- Finely chopped onion: grab one that's shiny and firm, toss it in for a sweet, tasty base
- Minced garlic: fresh garlic will give you that punchy flavor—skip the jarred kind
- Breadcrumbs: binds everything without making it heavy—plain or homemade both work
- Large egg: keeps the loaf tender and together—free-range is even better
- Milk: go for whole milk for the smoothest, richest texture you can get
- Worcestershire sauce: a splash adds depth and a bit of zip
- Ketchup: classic ketchup brings slight sweetness and adds a nice color
- Dried oregano and basil: toss in some dried herbs for a warming feel—make sure they're still fragrant
- Salt and black pepper: you can't skip these—crack some fresh pepper for extra flavor
- Salt and pepper to taste: adjust to your liking in the last step after giving it a quick taste test
- Butter: makes every bite of potato silky—unsalted gives you control over seasoning
- Sour cream: use full-fat to make your potato filling super lush and a bit tangy
- Shredded cheddar cheese: for that ooey-gooey middle—if you have a block, shred it yourself
- Chopped green onions: toss these in for a zesty pop of color and flavor
- Extra cheddar cheese: pile on more at the end for serious melted cheese pulls
- Russet potatoes: bigger, smoother potatoes give you the fluffiest, crispest skins
Easy-To-Follow Steps
- Mix Up the Meat:
- Get your hands in there—add beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire, ketchup, herbs, salt, and pepper to a big bowl. Gently blend it all—don’t overdo it or it’ll get tough.
- Mold and Bake:
- Shape the mix into a fat loaf, put it on a tray or in a pan, and slide it in a 375°F oven about 40 minutes. You want the inside to be 160°F. Let it rest before you slice for juicy pieces.
- Start the Potatoes:
- Scrub, prick, and toss potatoes right onto the oven rack while meatloaf bakes. Give it about 45 minutes for crisp skins—or let the microwave blast them for 8–10 minutes if you need it quick.
- Scoop and Mash:
- After cooling a bit, halve the potatoes and carefully scoop the inside into a bowl. Keep those skins whole. Mash the potato with lots of butter and sour cream. Add salt and pepper, tasting until it’s spot on.
- Add All the Cheese and Onions:
- Stir green onions and shredded cheddar into your mash. Mix so the cheese melts and you’re finding onion bits in every spoonful.
- Stuff and Bake Again:
- Fill the skins back up with the creamy mixture, top with a heavy sprinkle of extra cheddar, and return to the oven five to ten minutes until golden and bubbly.
- Dish Up and Enjoy:
- Slice the meatloaf thick, place the cheesy potato halves right next to it, and top with extra sour cream or green onion for fun. Dig in!
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Nothing beats making your own meatloaf once it gets cool outside, and those stuffed potatoes just feel like home. My kids always sneak bits of cheese—it's kinda turned into a little family ritual before we bake.
Storing Leftovers
Put leftover meatloaf slices in a sealed container and stash them in your fridge—they’ll last four days easy. If you wrap each potato in foil they won’t dry out. For longer storage, freeze both. Wrap each potato by itself, double-wrap meat slices with plastic and foil, then freeze. Thaw in the fridge, then just reheat gently when you want them again.
Switch Things Around
Change it up with ground turkey or add pork for a new twist. Craving heat? Add jalapeños to the potato mix. Out of cheddar? Monterey Jack or mozzarella work well too. Gluten-free? Use crumbled rice crackers instead of breadcrumbs—done!
Serving Ideas
This goes great with a crisp salad or roasted green beans. Want to go Italian? Spoon warm marinara right on top. Feeling extra? Sprinkle those potatoes with bacon before you serve.
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Behind the Scenes
Back in the day, people whipped up meatloaf to make their meat last and use all the scraps. Add potatoes and it became even cozier. Mixing the two totally changed our weekday dinners—it became a regular favorite super fast.
Common Questions
- → How do I keep the meatloaf juicy and not dry?
Go easy when mixing the beef. Just mix until it sticks. Milk and breadcrumbs will keep everything moist while it bakes.
- → What’s the best kind of potato to mash for this?
Grab some russets. They’re full of starch, so your potato layer comes out smooth and fluffy every time.
- → Are extra veggies okay in this?
Of course! Toss in grated carrots, a little spinach, or zucchini. They mix in easily and make it a bit brighter.
- → How can I keep leftovers fresh and heat them up again?
Keep the extras in a sealed container in your fridge for three days. Warm them back up in the oven or the microwave until they’re hot again.
- → Any ideas for toppings on the cheesy potatoes?
You can pile on chopped green onion, crumbly bacon, an extra scoop of cheddar, or a dollop of sour cream. Go wild.
- → Can I make this ahead and bake later?
Totally. Assemble the whole thing, cover it, and put it in your fridge. Pop it in the oven when you’re ready.