Loaded Potato Meatloaf

INGREDIENTS

For the Meatloaf:

• 1 ½ lbs ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs
• 1 egg
• ½ cup milk
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tsp dried parsley

For the Loaded Potato Topping:

• 2 cups mashed potatoes (prepared ahead)
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 green onions, chopped
• Salt & pepper to taste

INSTRUCTIONS

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
2. Make the Meatloaf Base:
   In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, Worcestershire sauce, and parsley. Mix just until combined—don’t overwork the meat.
3. Shape and Bake:
   Transfer the meat mixture to the prepared pan and press into a loaf shape. Bake uncovered for about 35–40 minutes.
4. Prepare Potato Topping:
   While the meatloaf bakes, mix your prepared mashed potatoes with sour cream, half of the shredded cheese, half the crumbled bacon, and green onions. Season with salt and pepper to taste.
5. Top It Off:
   After the meatloaf has baked for 35–40 minutes, remove it from the oven. Carefully spread the loaded mashed potato mixture over the top of the meatloaf. Sprinkle with the remaining cheese and bacon.
6. Final Bake:
   Return to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly.
7. Optional Broil:
   For a golden cheesy top, broil for an additional 2–3 minutes—but watch closely!
8. Cool and Serve:
   Let rest for 5–10 minutes before slicing. Garnish with extra green onions if desired.

Let me know if you’d like a quicker version, crockpot variation, or individual muffin-style meatloaves!