Meatloaf and Loaded Potatoes (Print Version)

# Ingredients:

→ For the Meatloaf

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup breadcrumbs
05 - 1 large egg
06 - ¼ cup milk
07 - 1 tbsp Worcestershire sauce
08 - 1 tbsp ketchup
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1 tsp salt
12 - ½ tsp black pepper

→ For the Loaded Potatoes

13 - 4 large russet potatoes
14 - 3 tbsp butter
15 - ½ cup sour cream
16 - 1 cup shredded cheddar cheese
17 - ½ cup chopped green onions
18 - Salt and pepper to taste
19 - Extra shredded cheese for topping

# Instructions:

01 - Heat your oven to 375°F. Grab a big mixing bowl and toss in your ground beef, chopped onion, and those minced garlic cloves. Add the breadcrumbs, egg, milk, Worcestershire sauce, and that dollop of ketchup. Sprinkle in your herbs and seasonings - the oregano, basil, salt and pepper. Now get your hands dirty and mix it all together, but don't overwork it or you'll end up with a tough meatloaf. Just mix until everything's combined and looking friendly with each other.
02 - Form your meat mixture into a nice loaf shape - think of it as meat sculpture! Pop it onto a baking sheet or into a loaf pan if you want those crispy edges contained. Slide it into your preheated oven and let it work its magic for about 40-45 minutes. You'll know it's done when a meat thermometer reads 160°F, or when it's no longer pink in the middle. Once it's done, let it rest for about 10 minutes before slicing - this helps keep all those tasty juices inside.
03 - While your meatloaf is doing its thing, let's get those potatoes ready. Give them a good scrub (they did grow in dirt, after all) and poke them a few times with a fork so they don't explode in your oven - nobody wants potato shrapnel! You can either bake them alongside your meatloaf for about 45 minutes, or if you're in a hurry, wrap them in a damp paper towel and microwave them for 8-10 minutes until they're soft when squeezed.
04 - Once those potatoes are tender, carefully cut them in half (they're hot!) and scoop out the insides into a bowl, leaving a thin layer of potato in the skin so they hold their shape. Add the butter to the hot potato and watch it melt into golden goodness. Mix in the sour cream and season with salt and pepper. Now fold in most of that shredded cheddar (save some for topping) and the chopped green onions. Give it a taste and adjust the seasonings if needed - this is your potato masterpiece!
05 - Spoon your cheesy potato mixture back into those potato skin boats, mounding it up a bit. Sprinkle the tops with that reserved cheddar cheese - don't be shy here! Pop them back in the oven for about 5-10 minutes, just until that cheese gets all melty and starts to bubble and brown a little on the edges.
06 - Slice up that beautiful meatloaf and plate it alongside your loaded potato halves. For an extra touch of flair, sprinkle some additional chopped green onions on top of everything, or add a little dollop of sour cream on the potatoes. Now sit back and watch everyone's eyes light up when you bring this classic comfort food combo to the table!

# Notes:

01 - This classic comfort food dinner combines two family favorites - hearty meatloaf and indulgent loaded baked potatoes - for a meal that's sure to satisfy everyone at your table.
02 - Both components can be partially prepped ahead of time, making this a great option for busy weeknights - just assemble and bake when you're ready to eat.
03 - Don't worry if you don't have all the exact herbs - this recipe is forgiving and adaptable to what you have on hand.
04 - The leftovers make amazing sandwiches the next day - try a slice of meatloaf on bread with some mayo and ketchup!

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