Cheesy Meatloaf with Mashed Potatoes
Ingredients (Serves 4-6)
For the meatloaf:
2 lbs (900 g) ground beef
1 cup bread crumbs
2 large eggs
1 medium onion, finely chopped
½ cup ketchup (plus extra for topping if desired)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Worcestershire sauce (optional, for extra flavor)
1 cup shredded cheddar cheese (or your favorite melting cheese)
For the mashed potatoes:
4 cups peeled and chopped potatoes (Yukon Gold or Russet)
4 tablespoons butter
½ cup milk (adjust for desired creaminess)
Salt and pepper to taste
Optional: 2 tablespoons sour cream for extra creaminess
Instructions
Preheat the oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Prepare the meatloaf mixture:
In a large bowl, combine ground beef, bread crumbs, eggs, finely chopped onion, ketchup, garlic powder, salt, pepper, and Worcestershire sauce. Mix gently until all ingredients are evenly combined—don’t overmix, or the meatloaf will be dense.
Shape and add cheese:
Shape the mixture into a loaf and place it in the prepared baking dish. Sprinkle the shredded cheese evenly over the top. For a cheesier surprise, you can also make a small groove in the center and add some cheese inside the meatloaf before baking.
Bake the meatloaf:
Place in the preheated oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C). About 10 minutes before the end, you can brush extra ketchup on top for a nice glaze.
Prepare the mashed potatoes:
While the meatloaf bakes, boil the chopped potatoes in salted water until tender, about 15 minutes. Drain well.
Mash the potatoes with butter and milk (and sour cream if using) until smooth and creamy. Season with salt and pepper to taste.
Serve:
Slice the cheesy meatloaf and serve it over a bed of warm mashed potatoes. Optionally, drizzle a little pan juice or extra ketchup on top.
Tips for perfection:
Use a mix of ground beef and ground pork (50/50) for a juicier meatloaf.
Let the meatloaf rest 5 minutes after baking before slicing—it keeps the cheese from spilling everywhere.
For extra flavor, add a pinch of smoked paprika or Italian seasoning to the meat mixture.
