Every mother, knowing it or not- has a signature dish or two that leaves a lasting impression on her children. These dishes taste like home and bring you back to you childhood with every bite.
While I’m not sure what my signature dish is– or if I’ve even found one yet; My mother certainly has one. In fact, she has two. One of those signature dishes is a cheesy potato stuffed meatloaf.
It is the perfect comfort food on a cold winter day. So, last week I decided to reach into my childhood and make it for my family.
Mom’s Cheesy Potato Stuffed Meatloaf {Recipe + Photos}
Ingredients
- 2 lbs extra lean chopped meat
- 1 cup italian breadcrumbs
- 1 egg
- 1 cup ketchup
- 2 tbsp spicy mustard
- 2 tsp worcester sauce
- Italian seasonings
- Salt & Pepper
- 5-6 baking potatoes
- 1 cup of shredded cheddar cheese
- 4 tbsp butter
- 1/2 cup or milk
Meatloaf
Filling
Instructions
- Preheat oven to 350 degrees
- Peel, cube and boil Potatoes until soft
- In a mixer combine potatoes, cheese, butter and milk until creamy & set aside.
- In separate bowl, mix all Meatloaf ingredients
- Set aside 2 cups of meatloaf mixture
- In a baking pan, shape meatloaf mixture into a hollow shape (see below)
- Fill meatloaf by evenly spreading potato mixture– Do not over fill (you will have extra)
- With the 2 cups of meatloaf you set aside, flatten and place on top of meatloaf
- Pinch corners and seams together to close meatloaf. You should not be able to see any potatoes
- Spread remaining potatoes around the meatloaf
- Baked uncovered for 1 hour
