Description

This hearty meatloaf takes comfort food to the next level by layering savory beef and pork meatloaf with creamy mashed potatoes, melted cheese, and crispy bacon. Topped with a tangy ketchup glaze, it’s an all-in-one dinner that’s sure to satisfy the whole family.

Ingredients

Scale

For the Meatloaf

1 lb (450 g) ground beef (80/20)
½ lb (225 g) ground pork
1 cup plain breadcrumbs
1 large egg, lightly beaten
½ cup milk
¼ cup finely diced onion
2 garlic cloves, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp dried thyme (or Italian seasoning)

For the Mashed Potato Layer

2 large russet potatoes (≈1 lb/450 g), peeled and cut into chunks
3 tbsp butter
⅓ cup milk (or cream)
Salt & pepper, to taste

For the “Loaded” Mix-Ins

½ cup shredded sharp cheddar cheese
4 slices bacon, cooked until crisp and chopped
2 green onions, thinly sliced (white and green parts separated)

For the Glaze

⅓ cup ketchup
1 tbsp brown sugar
1 tsp apple cider vinegar
Pinch of smoked paprika (optional)

Instructions

1️⃣ Cook the potatoes:
Place potato chunks in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and simmer until tender, 12–15 minutes. Drain well.

2️⃣ Make mashed potatoes:
Return drained potatoes to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper. Stir in half the cheddar, half the bacon, and the white parts of the green onions. Set aside.

3️⃣ Preheat & prep pan:
Preheat oven to 375 °F (190 °C). Line a loaf pan (9×5″) with parchment or lightly grease it.

4️⃣ Mix the meatloaf:
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, and thyme. Gently mix until just combined—avoid over-working.

5️⃣ Form the base layer:
Press half of the meatloaf mixture into the bottom of the prepared pan in an even layer.

6️⃣ Add the potato layer:
Spoon the loaded mashed potatoes on top of the meatloaf base. Smooth into an even layer, leaving a small border around edges for sealing.

7️⃣ Top with remaining meat:
Crumble the remaining meat mixture over the potatoes and press gently to seal edges, smoothing the top.

8️⃣ Prepare the glaze:
In a small bowl, whisk together ketchup, brown sugar, vinegar, and smoked paprika. Brush half of the glaze evenly over the meatloaf.

9️⃣ Bake:
Place the loaf pan on a baking sheet and bake 45 minutes. Brush the remaining glaze over the top, then bake another 10–15 minutes, until the meatloaf is cooked through (internal temp 160 °F/71 °C) and glaze is set.

🔟 Rest & garnish:
Let the meatloaf rest in the pan 10 minutes. Run a knife around the edges, invert onto a cutting board, and transfer to a platter. Sprinkle with remaining cheddar, bacon, and green onion tops.

Notes

Make-Ahead: Assemble fully (through step 7), cover, and refrigerate up to 24 hours. Add glaze and bake when ready (add 5 extra minutes).
Potato Variations: Swap russets for Yukon Golds for a naturally creamier mash.
Flavor Boost: Stir ½ tsp garlic powder into the mashed potatoes or add a pinch of cayenne to the glaze for heat.
Gluten-Free: Use gluten-free breadcrumbs and ensure ketchup has no added gluten.
Leftovers: Store tightly wrapped in the fridge up to 3 days; reheat in a 350 °F oven until warmed through.

Prep Time: 25 min
Cook Time: 65 min