Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Mandoline slicer or sharp knife & cutting board
- Skillet (for optional bacon cooking)
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and lightly greasing my 9×13 inch baking dish. Then, I tackle the potatoes. Using a mandoline slicer (carefully, with the guard!) is my best tip here. Getting them uniformly thin means they’ll cook evenly and become perfectly tender nestled in with the meat. In a medium bowl, I toss the sliced potatoes with the melted butter, half of the shredded cheddar, the sour cream, garlic powder, salt, and pepper. The mixture will be thick and creamy, coating every slice. I spread this cheesy potato mixture evenly in the bottom of the prepared dish, creating our first delicious layer.
Next, I make the meatloaf mixture right in a large bowl. First, I combine the breadcrumbs and milk and let them sit for a minute to soak—this little step makes the meatloaf so tender. Then, I add the ground beef, egg, finely diced onion, minced garlic, salt, pepper, and Worcestershire sauce. Now, here’s the important part: I mix it with my hands just until everything is combined. Overmixing is the enemy of tender meatloaf; stop as soon as you no longer see streaks of breadcrumb. I then gently press this meat mixture evenly over the potato layer in the dish, sealing it to the edges.
This is where the magic happens in the oven. I cover the dish tightly with aluminum foil—this traps steam and ensures the potatoes cook through without the top burning. I bake it covered for about 40 minutes. The smell that starts to waft through the kitchen is incredible. After that time, I carefully remove the foil (watch out for the steam!). The meatloaf will be cooked through, and the potatoes should be tender when pierced with a fork. Now, I sprinkle the remaining half cup of cheddar cheese and the crumbled bacon evenly over the top.(See the next page below to continue…)