If ever there were a comfort food superstar, it would have to be Loaded Potato Meatloaf. This dish is like a warm hug after a long day, combining a perfectly seasoned, juicy meatloaf with heavenly loaded potatoes bursting with cheddar cheese, green onions, and creamy goodness. It’s the ultimate mashup for anyone who can’t choose between their two favorite classics, and every bite delivers that cozy, home-cooked flavor that simply makes you feel cared for. No wonder Loaded Potato Meatloaf is the kind of meal people can’t stop talking about!

Ingredients You’ll Need

Loaded Potato Meatloaf Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how the simplest ingredients come together to make your new favorite Loaded Potato Meatloaf. Each component has its own special role—bringing flavor, tenderness, color, and that all-important “wow” factor that makes this dish unforgettable.

Ground Beef: Opt for an 80/20 blend for the juiciest, most flavorful base that holds together beautifully.
Onion: Finely chopped onion adds gentle sweetness and reliable moisture to the meatloaf.
Garlic: Freshly minced garlic pumps up the savory notes and depth in the loaf.
Breadcrumbs: These soak up juices and help keep the texture tender instead of dense.
Egg: The all-important binder to ensure your loaf slices like a dream.
Milk: Adds moisture so every bite is soft, never dry.
Worcestershire Sauce: Just a splash, but it lends a rich, meaty complexity you’ll taste in every bite.
Ketchup: A tangy counterpoint that balances the umami with a touch of sweetness.
Dried Oregano: Classic herb flavor that rounds out the seasoning.
Dried Basil: Adds an aromatic Italian-inspired twist to the meat mixture.
Salt: Essential for tying together all of the flavors—don’t skimp!
Black Pepper: For that background warmth and gentle kick.
Russet Potatoes: Their fluffy insides are ideal for the mash; these are the go-to for loaded potatoes.
Butter: Blends into the potatoes for irresistible richness and silkiness.
Sour Cream: Adds tang and creaminess to the filling.
Shredded Cheddar Cheese: Melty, sharp, and absolutely essential for the loaded potato vibe.
Green Onions: Fresh, vibrant, and the perfect pop of color and flavor.
Extra Shredded Cheese for Topping: Because you can never have too much melted cheese on your potatoes.
Salt and Pepper (for potatoes): Finishes the filling and wakes up all the classic potato flavors.

How to Make Loaded Potato Meatloaf

Step 1: Prepare the Meatloaf Mixture

Kick things off by preheating your oven to 375°F (190°C). In your largest mixing bowl, combine the ground beef with finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Mix everything together using your hands or a fork until just blended—don’t overwork the meat or your Loaded Potato Meatloaf might turn out tough instead of tender.

Step 2: Form and Bake the Meatloaf

Shape the mixture into a loaf on a lined baking sheet or press it gently into a loaf pan—whatever feels easiest! Slide it into the oven and bake for about 40-45 minutes, or until the internal temp hits 160°F (71°C). When it’s done, take the meatloaf out and let it rest for 10 minutes, which makes slicing a breeze and keeps every piece juicy.

Step 3: Bake the Potatoes

While your meatloaf is working its magic, scrub your russet potatoes well, then pierce each a few times with a fork. You can either bake them in the oven alongside your meatloaf for 45 minutes (perfect for timing!), or speed things up with an 8-10 minute zap in the microwave until fork-tender.

Step 4: Make the Loaded Potato Filling

Once the potatoes are cool enough to handle, slice them in half and scoop the fluffy insides into a mixing bowl—leave the skins intact for stuffing later. Add butter, sour cream, salt, and pepper to the potatoes and mash until smooth. Stir in the shredded cheddar and chopped green onions, making sure the cheese starts to melt in the warm mash.

Step 5: Assemble and Bake the Loaded Potatoes

Gently spoon the cheesy, herby potato mash back into the potato skins and sprinkle a generous amount of extra shredded cheddar on top. Place them back in the oven for 5-10 minutes, just until the cheese is gloriously bubbly and golden brown.

Step 6: Serve and Enjoy

Arrange generous slices of your Loaded Potato Meatloaf on plates with a hefty stuffed potato alongside. Top with extra green onions or a swoosh of sour cream for a final flourish before digging in. Every bite is a celebration of comforting flavors!

How to Serve Loaded Potato Meatloaf

Garnishes

A little garnish goes a long way to make your plate pop. Try a fresh sprinkling of chopped green onions for color and crunch, or a dollop of extra sour cream if you really want to amp up the creamy factor. For the cheese lovers, a pinch more shredded cheddar (or even a handful of crispy bacon bits!) can turn every portion into restaurant-style perfection.

Side Dishes

Loaded Potato Meatloaf is already a meal-and-a-half, but a simple mixed green salad with a zippy vinaigrette is a classic pairing that keeps things fresh. Roasted broccoli, steamed green beans, or buttery corn on the cob also bring balance and extra color to your plate.

Creative Ways to Present

Get playful and slice your meatloaf into thick slabs, then perch a loaded potato half right on top for a stacked, diner-style look. Or serve each potato over a bed of meatloaf crumbles for a fun, deconstructed twist. Little helpers at the table? Let everyone add their own toppings to make their portion extra special.

Make Ahead and Storage

Storing Leftovers

Any extra Loaded Potato Meatloaf keeps like a dream in the fridge. Just wrap slices tightly in foil or pop them into airtight containers, and they’ll stay delicious for up to 3 days. Leftover potatoes can be kept the same way, making midnight snacks a tempting possibility!

Freezing

For long-term meal planning, both the meatloaf and loaded potatoes freeze well. Wrap individual slices and potato halves in plastic wrap, then store in zip-top bags or airtight containers for up to 3 months. Be sure to label with the date so you always know what’s in your freezer lineup.

Reheating

When ready to reheat, let everything thaw in the fridge overnight for best results. Warm meatloaf slices in a low oven (about 325°F) for 10-15 minutes, covered with foil to prevent dryness. For potatoes, zap in the microwave until hot, or let them crisp up in the oven alongside the meatloaf.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey works well if you want to lighten things up. You may want to add a splash of extra milk or a bit more butter to the potatoes, since turkey is leaner than beef and benefits from a little added richness.

What are the best cheeses for loaded potatoes?

Cheddar is the classic choice, but feel free to mix in Monterey Jack, pepper jack, or even a sprinkle of parmesan for extra flavor. As long as it melts well, any cheese you love will shine in this recipe.

How can I tell when the meatloaf is done?

The most foolproof way is to use an instant-read thermometer—your meatloaf is ready when the center hits 160°F (71°C). If you don’t have a thermometer, make sure the juices run clear and the loaf feels firm to the touch.

Can I make Loaded Potato Meatloaf ahead of time?

Definitely! You can prepare the meatloaf and potatoes the day before, store them covered in the fridge, and then bake or reheat just before serving. This dish is perfect for prepping ahead for easy weeknight dinners or gatherings.

What’s the best way to avoid dry meatloaf?

Be gentle when mixing and shaping your meatloaf to avoid compacting it. Don’t skip the resting period after baking, since this keeps all those delicious juices inside, making your Loaded Potato Meatloaf extra succulent and flavorful.

Final Thoughts

If you haven’t tried making Loaded Potato Meatloaf yet, there’s no better time than now! It’s a comforting, crowd-pleasing dinner that always brings people back for seconds. Give it a go, share it with your loved ones, and enjoy every forkful of this unforgettable classic.