Ingredients
Scale
For the meatloaf base:
- 1½ lbs (680g) ground beef (85/15)
- ½ cup breadcrumbs or crushed saltine crackers
- ¼ cup milk
- 1 large egg
- ½ cup finely diced onion
- 2 garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & black pepper to taste
For the potato layer:
- 4 cups peeled & thinly sliced russet or Yukon Gold potatoes (⅛” thick)
- 1 tbsp olive oil
- ½ tsp salt
For the loaded topping:
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked crispy & crumbled
- ¼ cup sour cream
- 2 green onions, sliced
- Optional: dollop of butter, extra black pepper
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Make meatloaf mixture: In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire, thyme, salt, and pepper. Mix gently—don’t overwork.
- Layer potatoes: Toss sliced potatoes with olive oil and salt. Spread half in bottom of dish.
- Add meatloaf: Press meat mixture evenly over potatoes. Top with remaining potato slices.
- Bake covered with foil for 40 minutes.
- Uncover, sprinkle with cheddar cheese, and bake 15–20 minutes more, until potatoes are tender and cheese is bubbly.
- Finish: Top with crumbled bacon, dollops of sour cream, and green onions.
💡 Pro Tips:
– Par-cook potatoes in microwave (3–4 min) for faster baking.
– Swap beef for ground turkey or a beef-pork blend.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min | Cook Time: 60 min | Total Time: 1 hr 20 min
Servings: 6 | Calories: 480 | Net Carbs: 22g | Fats: 30g | Protein: 32g
Servings: 6 | Calories: 480 | Net Carbs: 22g | Fats: 30g | Protein: 32g