Loaded Potato and Meatloaf is a comforting and hearty dish that combines two beloved comfort foods into one satisfying meal. The savory meatloaf serves as a flavorful base, while the creamy, cheesy mashed potatoes with crispy bacon and green onions add a delightful twist. This dish is perfect for family dinners, offering a complete meal in every bite.

 Full Recipe:

Ingredients

For the Meatloaf:

• 1½ pounds ground beef (85% lean)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup breadcrumbs

• 1 large egg

• 1 cup milk

• 1 tablespoon Worcestershire sauce

• 1 tablespoon ketchup

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

For the Loaded Potatoes:

• 4 large russet potatoes

• 2 tablespoons butter

• 1 cup sour cream

• 1 cup shredded cheddar cheese (or cheese of your choice)

• ½ cup green onions, chopped

• 1 cup shredded mozzarella cheese (optional)

• Salt and pepper to taste

• Olive oil for drizzling (optional)

For Topping (Optional):

• Additional chopped green onions

• Extra shredded cheese (cheddar, mozzarella, or a mix)

• A drizzle of sour cream

Directions

1. Prepare the Meatloaf: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, dried oregano, dried basil, salt, and pepper. Mix until just combined. Form the mixture into a loaf shape and place it on a baking sheet or in a greased loaf pan. Bake for 40–45 minutes, or until it reaches an internal temperature of 160°F (71°C).

2. Prepare the Potatoes: While the meatloaf is baking, scrub the russet potatoes clean and pierce each potato a few times with a fork. Bake the potatoes in the oven alongside the meatloaf for about 45 minutes, or until they are fork-tender. Alternatively, microwave them on high for 8–10 minutes, turning halfway through.

3. Mash the Potatoes: Once the potatoes are cooked, cut them in half lengthwise and carefully scoop out the flesh, leaving a small border around the edges. Place the scooped-out potato flesh into a mixing bowl and mash it with the butter, sour cream, salt, and pepper until smooth and creamy. Add 1 cup of shredded cheddar cheese and ½ cup of chopped green onions, mixing until well combined.

4. Assemble the Loaded Potatoes: Spoon the mashed potato mixture back into the potato skins, packing them tightly. If desired, sprinkle additional shredded cheese and chopped green onions on top.

5. Serve: Serve the loaded potatoes alongside slices of the meatloaf. Optionally, drizzle with extra sour cream before serving.

Nutritional Information (per serving)

• Calories: Approximately 540 kcal

• Protein: 32 g

• Carbohydrates: 46 g

• Fat: 25 g

• Sodium: 950 mg

• Fiber: 4 g

• Sugar: 6 g