Potato-Stuffed Meat Loaf
A hearty meat loaf stuffed with tender potatoes and flavorful cabbage, seasoned with herbs, perfect for comforting family dinners or casual gatherings.
Ingredients
- 10 oz. red skinned potatoes ⓘ
- 1 Tbsp. vegetable oil ⓘ
- 3 c. shredded green cabbage ⓘ
- 1 medium onion ⓘ
- 7 oz. lean ground beef ⓘ
- 7 oz. lean ground turkey
- 1/4 c. plain dried bread crumbs ⓘ
- 2 large eggs ⓘ
- 1 c. canned crushed tomatoes ⓘ
- 1 Tbsp. dried oregano ⓘ
- 1 tsp. dried basil
- 1/2 tsp. celery salt ⓘ
- 1/4 tsp. black pepper ⓘ
- chopped parsley ⓘ
Instructions
- In a medium saucepan, add potatoes and cold water to cover. Partially cover and bring to a boil.
- Reduce heat and simmer until tender when pierced, 30 to 35 minutes.
- Preheat oven to 325°F. Line a 9 x 5-inch loaf pan with a sheet of aluminum foil; allow foil to overlap.
- Heat vegetable oil in a large nonstick skillet.
- Add shredded cabbage and finely chopped onion; sauté until well browned, about 10 to 12 minutes.
- Drain cooked potatoes, then mash and set aside.
- In a mixing bowl, combine ground beef, ground turkey, bread crumbs, eggs, crushed tomatoes, dried oregano, dried basil, celery salt, and black pepper.
- Mix until well combined, then shape half of the meat mixture into the prepared loaf pan.
- Spread the mashed potatoes over the meat layer.
- Top with the remaining meat mixture, pressing gently to seal.
- Bake in the preheated oven for approximately 45 minutes, until cooked through.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For a creamier potato filling, add a little butter or milk while mashing the potatoes. You can substitute ground turkey with ground chicken or pork for a different flavor profile. If you're short on time, consider using pre-made mashed potatoes. To enhance the dish, try adding grated cheese to the mashed potato layer or incorporating sautéed mushrooms into the meat mixture, which complements the flavors well.
Serving Suggestions
This potato-stuffed meat loaf pairs beautifully with a side of steamed vegetables or a fresh salad for a balanced meal. Consider serving alongside mashed cauliflower for a lighter option or with a tangy dipping sauce for added flavor. For a comforting pairing, serve with a warm slice of crusty bread or a side of Dorothy'S Cabbage Stew to complement the hearty meat loaf.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in short bursts until warmed through. Alternatively, reheat in a 350°F oven for about 20 minutes or until heated thoroughly to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Stuffed Meat Loaf contains roughly 588 calories, with 26g protein, 75g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (65% of the Daily Value), vitamin C (63% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 473mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meat loaf ahead of time?
Yes, you can prepare the meat loaf mixture and assemble it a day in advance. Just cover it tightly and store it in the refrigerator. When you're ready to cook, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I substitute for the ground beef?
You can use ground chicken, pork, or a meat alternative like lentils for a vegetarian version. Adjust seasonings accordingly, as different meats will impart varied flavors. This flexibility allows you to customize the dish to your dietary preferences.
How do I know when the meat loaf is done?
The meat loaf is done when it reaches an internal temperature of 160°F. Use a meat thermometer to check the center. Additionally, the top should be browned, and the juices should run clear when pierced with a knife. Let it rest for a few minutes before slicing for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).