Ingredients
For the Meatloaf:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup breadcrumbs
1 egg
½ cup milk
2 tbsp Worcestershire sauce
¼ cup ketchup
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
For the Loaded Potatoes:
4 russet potatoes
¼ cup butter
½ cup sour cream
Salt and pepper, to taste
1 cup shredded cheddar cheese (plus more for topping)
2 green onions, chopped (plus extra for garnish)
Instructions
1. Preheat the Oven:
Set your oven to 375°F (190°C).
2. Make the Meatloaf:
In a large bowl, combine the ground beef, chopped onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Mix thoroughly until everything is well incorporated.
Shape the mixture into a loaf and place it on a baking sheet or in a greased loaf pan.
Bake for approximately 45 minutes, or until the internal temperature reaches 160°F (71°C).
3. Prepare the Loaded Potatoes:
While the meatloaf bakes, scrub the russet potatoes and prick each one with a fork.
You can bake them alongside the meatloaf (about 45 minutes) or microwave them for quicker cooking.
Once tender, slice each potato in half lengthwise and scoop out the flesh, leaving a thin layer inside the skins.
In a separate bowl, mash the potato with butter, sour cream, salt, pepper, shredded cheddar, and chopped green onions until smooth and creamy.
4. Assemble the Potatoes:
Spoon the mashed mixture back into the potato skins, pressing it in firmly.
Top with extra shredded cheddar (or mozzarella) and a few more chopped green onions.
Place under the broiler for a few minutes, just until the cheese is melted and bubbling—watch closely to avoid burning.
5. Serve:
Plate the meatloaf and either serve the loaded potatoes on the side or stack them right on top for a fun and hearty presentation.
Tip:
For a creative and impressive serving idea, place the loaded potatoes right on top of thick slices of meatloaf—it’s both tasty and eye-catching!