Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 ½ lb (680 g) russet potatoes, peeled and cubed
- 4 Tbsp unsalted butter, divided
- ½ cup whole milk (plus more as needed)
- ¼ cup sour cream
- 1 ½ cups (6 oz / 170 g) shredded sharp cheddar cheese, divided
- 2 lb (900 g) ground beef (80/20)
- 1 cup fine dry breadcrumbs
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 2 large eggs
- ¼ cup milk (for meat mixture)
- 3 Tbsp ketchup, plus ¼ cup for glaze
- 2 Tbsp Worcestershire sauce, divided
- 1 Tbsp Dijon mustard, divided
- 1 tsp salt + ½ tsp pepper (for meatloaf)
- ½ cup ketchup, 2 Tbsp brown sugar (for glaze)
Do This
- 1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with foil and lightly grease.
- 2. Boil potatoes in salted water until very tender, 12–15 minutes. Drain and mash with 3 Tbsp butter, ½ cup milk, sour cream, 1 cup cheddar, salt, and pepper until smooth and creamy. Cool slightly.
- 3. In a large bowl, mix ground beef, breadcrumbs, onion, garlic, eggs, ¼ cup milk, 3 Tbsp ketchup, 1 Tbsp Worcestershire, 1 tsp Dijon, salt, and pepper until just combined.
- 4. On the prepared sheet, pat half the meat into a 10 x 5 in (25 x 13 cm) rectangle. Spoon mashed potatoes in a thick “ribbon” down the center, leaving a 1 in border.
- 5. Cover with remaining meat, sealing edges well to fully enclose potatoes and form a loaf. Bake 50 minutes.
- 6. Stir remaining ketchup, brown sugar, 1 Tbsp Worcestershire, and 2 tsp Dijon. Brush over loaf and bake 20–25 minutes more, until 160°F (71°C). Rest 10–15 minutes, top with remaining cheddar, slice, and serve.
Why You’ll Love This Recipe
- A classic, cozy meatloaf with a fun twist: a creamy mashed potato and cheddar ribbon hidden inside.
- Everything-in-one-pan comfort food: protein, potatoes, and cheese in every slice.
- Family-friendly and impressive enough for guests, but still totally doable on a weeknight.
- Leftovers reheat beautifully and make incredible meatloaf sandwiches.
Grocery List
- Produce: Russet potatoes, 1 small onion, garlic cloves, fresh parsley (optional for garnish)
- Dairy: Unsalted butter, whole milk, sour cream, sharp cheddar cheese, eggs
- Pantry: Ground beef, fine dry breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, light brown sugar, salt, black pepper, smoked paprika (optional), dried thyme or Italian seasoning (optional), nonstick spray or oil for greasing
Full Ingredients
For the Creamy Cheddar Mashed Potato Filling
- 1 ½ lb (680 g) russet potatoes, peeled and cut into 1-inch cubes (about 3 medium potatoes)
- 1 ½ tsp kosher salt (for the cooking water)
- 3 Tbsp unsalted butter
- ½ cup whole milk, warmed (plus 1–2 Tbsp more if needed)
- ¼ cup sour cream
- 1 cup (4 oz / 115 g) shredded sharp cheddar cheese
- ¼ tsp freshly ground black pepper, or to taste
- Salt to taste, if needed
For the Meatloaf Mixture
- 2 lb (900 g) ground beef, 80/20 for best flavor and moisture
- 1 cup (60 g) fine dry breadcrumbs
- 1 small onion, very finely minced (about ½ cup)
- 2 cloves garlic, minced
- 2 large eggs
- ¼ cup whole milk
- 3 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- 1 tsp smoked paprika (optional, for a subtle smoky flavor)
- 1 tsp dried thyme or Italian seasoning (optional)
For the Sweet-Tangy Glaze
- ½ cup ketchup
- 2 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 2 tsp Dijon mustard
To Finish & Serve
- ½ cup (2 oz / 55 g) shredded sharp cheddar cheese (for topping after baking)
- Fresh chopped parsley, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and lightly grease it with nonstick spray or a thin film of oil. You can also place a wire rack on the sheet if you have one; this lets extra fat drip away, but it is not required.
Step 2: Cook the potatoes for the filling
Add the peeled, cubed potatoes to a medium pot and cover with cold water by about 1 inch. Stir in 1 ½ teaspoons kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the potatoes are very tender and easily pierced with a fork, about 12–15 minutes.
Drain the potatoes well in a colander, shaking off as much water as possible. Return them to the warm pot and let them sit for 1–2 minutes so excess steam can escape; this helps keep the filling thick and not watery.
Step 3: Make the creamy cheddar mashed potato ribbon
To the hot potatoes, add 3 tablespoons butter. Mash until mostly smooth. Pour in the warmed ½ cup milk and stir, then add the ¼ cup sour cream, 1 cup shredded cheddar, and the ¼ teaspoon black pepper. Mash and stir until the potatoes are creamy and the cheese is melted. If they seem too stiff and dry, add 1–2 tablespoons more milk, just enough to make them easily spoonable but still thick enough to hold their shape.
Taste and adjust seasoning with a pinch more salt if needed. Set the mashed potatoes aside to cool for at least 10 minutes. A slightly cooled filling is easier to contain inside the meatloaf.
Step 4: Mix the meatloaf base
In a large mixing bowl, combine the ground beef, breadcrumbs, minced onion, garlic, eggs, ¼ cup milk, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Sprinkle the salt, pepper, smoked paprika, and dried thyme or Italian seasoning</strong) evenly over the top.
Using clean hands or a sturdy spoon, mix just until everything is evenly combined. Try not to overwork the mixture; overmixing can make the meatloaf dense. The mixture should feel moist and hold together when gently pressed. If it seems too wet, add 1–2 tablespoons more breadcrumbs. If it seems too dry or crumbly, add a tablespoon or two of milk.
Step 5: Shape the bottom layer and add the potato filling
Transfer about half of the meat mixture onto the prepared baking sheet. With your hands, pat it into a rectangle about 10 inches long and 5 inches wide (25 x 13 cm), roughly 1 inch thick. Use your fingers or the back of a spoon to create a shallow trench down the middle, leaving a 1-inch border of meat all the way around.
Spoon the cooled mashed potatoes into the trench, forming a thick, even “ribbon” of filling. Pile the potatoes slightly high; you want a generous amount in the center, but make sure they do not reach all the way to the edges or they may leak out during baking.
Step 6: Seal the loaf and bake
Take the remaining meat mixture and gently press portions of it over the potatoes, working from the sides and then over the top until the potatoes are fully enclosed. Press the meat edges together well to seal, reshaping into a classic loaf shape with slightly rounded top and sides. Check for any thin spots or visible potatoes and patch with a bit of meat mixture.
Place the meatloaf in the preheated oven and bake for 50 minutes.
Step 7: Glaze, finish baking, and rest
While the meatloaf bakes, make the glaze: in a small bowl, stir together ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 2 teaspoons Dijon mustard until smooth.
After 50 minutes of baking, carefully pull out the oven rack and brush the glaze generously over the top and sides of the meatloaf. Return to the oven and bake for another 20–25 minutes, or until the center of the loaf reaches an internal temperature of 160°F (71°C).
Remove the meatloaf from the oven and let it rest for 10–15 minutes. This rest time allows the juices to redistribute and helps the potato filling firm up slightly so the slices hold together.
Right after removing from the oven or during the rest, sprinkle the remaining ½ cup shredded cheddar over the top of the hot meatloaf so it melts into a soft, cheesy blanket. Garnish with chopped parsley if desired, then slice thickly with a sharp knife, revealing the creamy mashed potato ribbon inside each slice.
Pro Tips
- Cool the potatoes slightly before stuffing: Very hot mashed potatoes can make the meat mixture slippery and harder to seal. A short cooling time makes assembly easier.
- Seal every seam: Take your time closing up the loaf around the filling. Any gaps can let the potatoes leak out during baking.
- Do not overmix the meat: Gently combine the meatloaf ingredients until just uniform. Overmixing compacts the meat and leads to a dense texture.
- Use a thermometer: For perfectly cooked, juicy meatloaf, aim for 160°F (71°C) in the center rather than relying only on time.
- Let it rest before slicing: Cutting too soon can cause the cheese and potatoes to ooze out. A 10–15 minute rest gives beautiful, clean slices with a defined potato ribbon.
Variations
- Bacon-wrapped version: Before baking, wrap the shaped meatloaf with strips of bacon, slightly overlapping. Bake as directed, letting the bacon render and crisp under the glaze.
- Garlic-herb potato filling: Stir minced fresh herbs (like chives, parsley, or rosemary) and an extra clove of roasted or sautéed garlic into the mashed potatoes for an herby, aromatic center.
- Loaded potato twist: Add crispy crumbled bacon and a handful of chopped green onions to the mashed potato filling, and use a blend of cheddar and Monterey Jack for a “loaded baked potato” vibe.
Storage & Make-Ahead
Allow leftover meatloaf to cool to room temperature, then wrap tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual slices in the microwave in 30–45 second bursts, or warm covered in a 325°F (165°C) oven until heated through.
To make ahead, you can fully assemble the stuffed meatloaf (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 minutes to the initial bake time if needed.
The cooked meatloaf also freezes well. Wrap cooled slices individually in plastic wrap and place them in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in the oven or microwave.
Nutrition (per serving)
Approximate values for 1 of 6 servings: about 650 calories, 38 g protein, 40 g fat, 32 g carbohydrates, 2 g fiber, and 7 g sugar. Actual values will vary based on specific ingredients and portion sizes.
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