Print

Cozy Meatloaf Stuffed Baked Potato with Cheddar Gravy

meatloaf stuffed baked potato - featured image
Print Recipe

A comforting and hearty dinner featuring fluffy baked potatoes stuffed with a moist meatloaf filling and topped with a silky, sharp cheddar gravy. Perfect for quick weeknight meals or cozy dinners.

Ingredients

Scale
  • 1 lb ground beef (80/20 for juiciness)
  • ½ cup small-curd cottage cheese (120 ml)
  • ½ cup breadcrumbs (60 g), preferably Panko
  • 1 large egg, room temperature
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce (15 ml)
  • 2 tbsp ketchup (30 ml)
  • 1 tsp salt (5 g)
  • ½ tsp freshly ground black pepper (1 g)
  • ½ tsp dried thyme (1 g)
  • 4 large russet potatoes (about 10–12 oz / 280–340 g each)
  • Olive oil (for rubbing skins)
  • Salt (for seasoning skins)
  • 3 tbsp unsalted butter (45 g)
  • 3 tbsp all-purpose flour (25 g)
  • 2 cups whole milk (475 ml)
  • 1 cup sharp cheddar cheese, shredded (100 g)
  • ½ tsp dry mustard powder (1 g)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Scrub russet potatoes clean, prick a few times with a fork, rub skins with olive oil, and sprinkle with salt. Place directly on oven rack or baking sheet and bake for 45-55 minutes until skins are crisp and interiors soft.
  2. While potatoes bake, combine ground beef, cottage cheese, breadcrumbs, egg, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, and thyme in a large bowl. Mix gently until just combined.
  3. When potatoes are cool enough to handle (about 10 minutes after baking), cut off the top third of each potato. Carefully scoop out the flesh, leaving a sturdy shell. Mash the scooped potato flesh lightly with a fork and mix about half of the meatloaf filling into the mash.
  4. Spoon the remaining meatloaf mixture into the hollowed potato shells, pressing lightly to fill. Place stuffed potatoes back on the baking sheet.
  5. Return stuffed potatoes to oven and bake at 375°F (190°C) for 20-25 minutes until meat is cooked through and potatoes have a slight golden crust.
  6. While stuffed potatoes bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk, stirring constantly to avoid lumps. Cook until thickened, about 5-7 minutes. Remove from heat and stir in shredded cheddar, mustard powder, salt, and pepper. Keep warm.
  7. Serve stuffed potatoes hot, drizzled generously with warm cheddar gravy. Garnish with chopped fresh parsley or chives if desired.

Notes

To keep potato skins crispy, bake uncovered and avoid foil wrapping. For gluten-free, substitute breadcrumbs and flour with gluten-free alternatives. For dairy-free, use plant-based milk and cheese substitutes. Avoid overmixing meatloaf filling to keep it tender. Whisk gravy constantly to prevent lumps. If gravy thickens too much, whisk in a splash of milk to loosen.

Nutrition

Keywords: meatloaf stuffed baked potato, cheddar gravy, comfort food, easy dinner, weeknight meal, cozy dinner, baked potato recipe

Find it online: https://hungermind.com/cozy-meatloaf-stuffed-baked-potato-with-cheddar-gravy-recipe-perfect-for-dinner/