Meatloaf with Mashed Potatoes and Cheese

by

The “Grand Cabin” Loaded Meatloaf

This recipe features a tangy balsamic glaze and a “twice-baked” potato topping.

CategoryDetails
Prep Time25 minutes
Bake Time55–60 minutes
Total Time1 hour 25 mins
Yield6 servings

🍴 Ingredients

  • The Meatloaf:
    • 1.5 lbs Ground beef (80/20 mix is best for flavor)
    • ¾ cup Panko breadcrumbs + 1/3 cup Whole milk
    • 1 Small onion, finely grated (grating ensures it cooks through)
    • 1 Large egg
    • 2 tbsp Worcestershire sauce
    • 1 tsp Garlic powder, salt, and black pepper
  • The Glaze:
    • ½ cup Ketchup + 1 tbsp Brown sugar + 1 tsp Dijon mustard
  • The Topping:
    • 3 cups Prepared mashed potatoes (thick and stiff, not runny!)
    • 1 ½ cups Sharp Cheddar cheese, shredded
    • 2 tbsp Fresh chives, chopped

👩‍🍳 Instructions

1. The Foundation

  • Preheat oven to 190°C (375°F).
  • Mix the breadcrumbs and milk in a large bowl; let sit for 5 minutes.
  • Add the beef, egg, grated onion, Worcestershire, and seasonings. Mix with your hands until just combined—overmixing leads to a tough loaf!

2. The First Bake

  • Shape the meat into a loaf on a parchment-lined baking sheet (or in a 9×5 loaf pan).
  • Spread the glaze over the top and sides.
  • Bake for 40 minutes. This ensures the meat is nearly cooked through and the glaze has “tacked up.”

3. The Potato Crown

  • Remove the loaf from the oven. Carefully spread (or pipe using a star tip) the mashed potatoes over the top of the meatloaf.
  • The “Wall” Tip: Leave a half-inch border around the edge so the potatoes don’t slide off as the cheese melts.

4. The Cheese Melt

  • Pile the shredded cheddar on top of the potatoes.
  • Return to the oven for 15–20 minutes, or until the meat reaches an internal temperature of 71°C (160°F) and the cheese is bubbling and slightly browned.

5. The Rest

  • Sprinkle with chives. Let the loaf rest for 10 minutes before slicing. If you cut it too soon, the weight of the potatoes will cause the meat to crumble.

The “Leftover” Hack: This recipe is the absolute best way to use up leftover mashed potatoes. Cold, stiff potatoes from the fridge are actually easier to spread on the hot meat than freshly made, soft ones!

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