Potato Stuffed Meatloaf
Elevate your dinnertime game with this decadent Potato Stuffed Meatloaf recipe, a hearty and flavor-packed dish that combines the classic comfort of meatloaf with a creamy mashed potato surprise. This show-stopping centerpiece features a perfectly seasoned blend of ground beef and pork, wrapped around a rich, cheesy mashed potato filling made with russet potatoes, butter, heavy cream, and sharp cheddar cheese. Topped with a tangy, caramelized glaze of ketchup, brown sugar, and Dijon mustard, every slice delivers a balance of smoky, savory, and sweet flavors. Perfect for a cozy family meal or an impressive dish for guests, this meatloaf is not only easy to prepare but also a guaranteed crowd-pleaser. With just 30 minutes of prep time and a comforting bake in the oven, you’ll have a meal worth savoring that is as satisfying as it is unforgettable.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 pound Ground pork
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup Milk
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Russet potatoes
- 2 tablespoons Butter
- 0.25 cup Heavy cream
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the russet potatoes into small chunks. Boil them in salted water until tender, about 15 minutes. Drain and mash with butter, heavy cream, and shredded cheddar cheese. Set aside to cool.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined but not overworked.
On a large sheet of parchment paper or foil, spread the meat mixture into a rectangular shape about 1-inch thick.
Spread the mashed potato mixture evenly down the center of the meat rectangle, leaving about 1 inch of space on each side.
Carefully roll the meatloaf up, using the parchment paper or foil to help you shape it into a log. Seal the edges and ends tightly to enclose the potatoes.
Transfer the meatloaf to a greased baking dish, seam side down.
In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard to make the glaze. Brush the glaze evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 12.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1147 mg | 24% | |
*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.
