There’s something undeniably nostalgic about the combination of juicy meatloaf and warm, cheesy potatoes.
For me, this Loaded Potato Meatloaf Dinner is more than just a meal—it’s a weeknight savior and a comfort food classic wrapped in one hearty plate.
It brings together the best of both worlds: a tender, flavorful meatloaf packed with herbs and aromatics, and fluffy baked potatoes loaded with melty cheese, sour cream, and green onions.
Why You’ll Love This Recipe
The seasoned beef loaf is moist, never dry, and perfectly seasoned.
And those baked potatoes? Creamy, cheesy, with just enough tang from the sour cream.
They steal the show every time.
What You’ll Need (Ingredient Highlights)
For the Meatloaf:
Ground beef: I use 80/20 for maximum flavor and moisture.
Onion & garlic: Finely chopped for aromatic depth.
Breadcrumbs & egg: The binding dream team.
Worcestershire sauce & ketchup: Adds that savory-sweet punch.
Herbs: Oregano and basil give the loaf an herby boost.
For the Loaded Potatoes:
Russet potatoes: Their size and fluffiness are perfect for loading up.
Butter & sour cream: Classic combo for that creamy texture.
Cheddar cheese: Sharp or mild, it melts beautifully.
Green onions: Fresh, zesty, and the perfect finishing touch.
Pro Tips Before You Start
Don’t overmix the meatloaf. Just combine until it holds together—too much mixing = tough loaf.
For even more flavor, bake the potatoes alongside the meatloaf.
Scoop the potatoes gently to keep the skins intact for refilling.
Let the meatloaf rest before slicing so the juices stay locked in.
How to Make Loaded Potato Meatloaf Dinner
Step 1. Prepare the Meatloaf Mixture
Preheat your oven to 375°F (190°C).
In a large bowl, mix ground beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper.
Stir gently until just combined—don’t overwork the meat.
Step 2. Shape and Bake
Form the mixture into a loaf shape and place on a baking sheet (or use a loaf pan if preferred).
Bake for 40–45 minutes until the center reaches 160°F (71°C).
Once done, remove from oven and let rest for 10 minutes before slicing.
Step 3. Bake or Microwave the Potatoes
While the meatloaf cooks, scrub and pierce the russet potatoes with a fork.
Bake directly in the oven for about 45 minutes OR microwave for 8–10 minutes until fork-tender.
Cut the cooked potatoes in half and carefully scoop out the insides into a mixing bowl.
Step 4. Make the Loaded Filling
Mash the potato flesh with butter and sour cream.
Season with salt and pepper.
Fold in the shredded cheddar and chopped green onions until well incorporated.
Step 5. Assemble the Loaded Potatoes
Spoon the cheesy mash back into the potato skins.
Top generously with extra shredded cheddar.
Return to the oven and bake for 5–10 minutes until the tops are golden and melty.
Step 6. Plate and Serve
Slice the rested meatloaf into thick pieces. Serve alongside your piping hot loaded potatoes.
Garnish with more green onions or a dollop of sour cream if you like.
What to Serve It With
Honestly, this dish is a meal on its own, but if you want to round it out:
A crisp green salad with lemon vinaigrette
Roasted Brussels sprouts or asparagus
Pickles or tangy coleslaw for contrast
Variations / Substitutions
Swap ground beef for ground turkey or chicken for a lighter version.
Add chopped cooked bacon into the potato filling for even more indulgence.
Use Greek yogurt instead of sour cream to reduce fat but keep the tang.
Mix in sautéed mushrooms or bell peppers for added veggie goodness.
Storage & Leftovers
Store leftover meatloaf and potatoes separately in airtight containers.
Refrigerate for up to 4 days.
Reheat in the oven or microwave until hot throughout.
Meatloaf slices also make amazing sandwiches the next day!
FAQs
Can I make this ahead of time?
Yes! Assemble everything and refrigerate.
Bake the potatoes just before serving for best texture.
What’s the best kind of cheese for the potatoes?
Sharp cheddar gives the most flavor, but feel free to use Monterey Jack or a blend.
Can I freeze meatloaf?
Absolutely. Wrap slices individually and freeze for up to 3 months.
How do I know when the meatloaf is done?
Use a meat thermometer—160°F (71°C) is the magic number for doneness.
Can I make mini loaves instead?
Yes! Just divide the mixture into muffin tins and bake for 25–30 minutes.
What else can I add to the potatoes?
Bacon bits, sautéed onions, or jalapeños for heat are all tasty add-ins.
What’s a good sauce for serving?
A drizzle of ketchup, BBQ sauce, or even hot sauce goes great with this meal.
Final Thoughts
If you’re craving something hearty, flavorful, and family-friendly, this Loaded Potato Meatloaf Dinner is calling your name.
It’s cozy, comforting, and just the right amount of indulgent.
Whether for Sunday supper or a midweek treat, it’s the kind of meal that warms both belly and soul.
Loaded Potato Meatloaf Dinner
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a large bowl, mix beef, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper until just combined.
- Shape into a loaf and place on baking sheet or loaf pan.
- Bake for 40–45 minutes until internal temp reaches 160°F.
- Rest for 10 minutes before slicing.
- Meanwhile, bake or microwave scrubbed potatoes until tender.
- See full steps with tips & photos → https://theboatshedcafe.com/loaded-potato-meatloaf-dinner/
