Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mashed Potato-Stuffed Meatloaf
Total:
1 hr 30 min
Active:
50 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Mashed Potatoes:
Meatloaf:
Glaze:
Peas:

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with foil.

For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside. 

For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.  

Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed. 

For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf. 

Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. 

While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm. 

Slice and serve the meatloaf with butter, black pepper and the peas.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Italian Meatloaf

Recipe courtesy of Ree Drummond

Cheddar BBQ Meatloaf Muffins

Recipe courtesy of Food Network Kitchen

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Slow-Cooker Home-Style Mashed Potatoes

Recipe courtesy of Food Network Kitchen

Potato-Stuffed Flat Bread

Recipe courtesy of Joey Altman

Spiced Potato-stuffed Pastries: Samosas

Recipe courtesy of Shoba Narayan|Michelle Greenwald

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.