Cheeseburger Meatloaf and Mashed Potatoes
Get ready to elevate comfort food to a whole new level with this flavor-packed Cheeseburger Meatloaf and Mashed Potatoes recipe! Combining all the savory goodness of a classic cheeseburger with the hearty, homestyle appeal of meatloaf, this dish features a juicy ground beef base mixed with tangy ketchup, Dijon mustard, and a secret hit of Worcestershire sauce. A gooey layer of melted cheddar is rolled right into the meatloaf for an irresistible cheesy surprise in every slice. Paired with creamy, buttery mashed russet potatoes seasoned with just a touch of garlic, this meal is perfect for weeknight dinners or family gatherings. Ready in just under 90 minutes and serving six, this ultimate comfort meal is simple to make yet unforgettable in taste. Don’t forget a sprinkle of fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 lbs Ground beef
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup Ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Shredded cheddar cheese
- 2 lbs Russet potatoes
- 0.5 cup Unsalted butter
- 0.5 cup Milk
- 0.5 tsp Garlic powder
- 2 tbsp Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
On a piece of parchment paper, flatten the meat mixture into a rectangular shape, approximately 10x12 inches.
Sprinkle the shredded cheddar cheese evenly over the meat, leaving about 1 inch of space along the edges.
Carefully roll the meat mixture from one short end to the other to form a log, ensuring the cheese remains inside. Pinch the edges to seal the meatloaf.
Transfer the meatloaf to the prepared baking sheet or loaf pan, seam-side down.
Bake for 50-60 minutes or until the meatloaf reaches an internal temperature of 160°F (71°C). Let rest for 10 minutes before slicing.
While the meatloaf bakes, peel and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add a pinch of salt.
Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add the butter, milk, garlic powder, and additional salt and pepper to taste.
Mash the potatoes until smooth and creamy. Adjust the consistency with more milk if needed.
Serve the meatloaf sliced alongside the mashed potatoes. Garnish with parsley if desired.
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.8 g | 364% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 47.1 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1729 mg | 133% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 7749 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
