Here we go again, stuffing meatloaf into things. Not unlike our meatloaf stuffed peppers, except not everyone likes peppers, and who doesn’t love a potato!?
The other night there was debate in between our kids over what was for dinner. It was a house divided between Beyond Meat Meatloaf or vegan twice baked potatoes. So I just decided I’d put the meatloaf into the potato and top them with creamy, cheesy, vegan mashed potatoes. Problem solved. I should get some kind of trophy for this parenting win.
I mean, you are more than likely going to make mashed potatoes with meatloaf anyway, why not make it all in one and add some vegan cream cheese, and sour cream to the mash! Now you have cute little individual servings of meatloaf topped with the most glorious mashed potatoes.
We also do this with bell peppers, but not all of my kids like bell peppers. That means several of the kids are just scooping out the insides and wasting a perfectly good bell. This breaks my pepper loving heart, but I get it. So this solution works super well for any pepper haters out there. Nothing is being wasted in this recipe and I love that.
So the next time you go to make meatloaf and mashed potatoes, try making them all in one. I promise your family will think you are a genius, you will feel like a genius, plus they are just flipping delicious.
I make a pretty mean meatloaf if I do say so myself, and the creamiest mashed potatoes in all the land. So It’s really just a win win here! And we all need a win sometimes!
INGREDIENTS:
5 large russet potatoes
1/2 cup vegan cream cheese
1/2 cup vegan plain yogurt or sour cream
2-3 teaspoons vegan butter
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
Beyond Meatloaf:
1 pound vegan ground “meat.” You can also use 4 thawed Beyond Burgers
1 cup panko breadcrumbs (gluten free bread crumbs work, too)
2 tablespoons tapioca starch, plus 3 tablespoons water
1/2 small yellow onion, finely diced
2 teaspoons minced garlic
2 tablespoons tomato paste
2 teaspoons vegan Worcestershire sauce
1/2 teaspoon salt
1 teaspoons dried thyme
1 teaspoon all purpose greek seasoning
1/2 teaspoon black pepper
1/4 cup ketchup
dried parsley, chives, or green onion for garnish
INSTRUCTIONS
preheat oven to 350 degrees
Wash the potatoes, leaving the skin on. Pierce each one serval times with a sharp knife and place on a baking sheet. Bake for about 30 minutes or until the potatoes are soft on the inside. You can insert a knife or skewer through the top of one and if it goes through easily, they are done. Let the potatoes cool completely.
Once potatoes are cool, carefully cut an oval around the perimeter of the top of the potatoes. Remove the tops and scoop out the insides (not the skin, unless you like the skin in your mashed potatoes) using a spoon, placing the insides into a medium sized bowl.
Add the sour cream, butter, cream cheese, salt, pepper, and garlic powder to the potato bits in the bowl. Use a hand masher or electric mixer to mash them all up. You want them on the thicker side, if they seem too thick you can add a splash of plant milk to thin them out some, just don’t get them too thin. They need to sit nicely on top of the meatloaf.
To prepare the meatloaf, add the ground meatless “meat” to a large bowl. If you are using thawed burgers then break them up with a spoon.
Mix in the diced onion, garlic, tomato paste, and seasonings.
Next, mix in bread crumbs, starch mixed with water, and Worcestershire sauce.
Divide the mixture between the hollowed out potatoes, gently pressing it into the potato shells, careful not to break or tear the potatoes. Spread ketchup over each meatloaf potato.
Place meatloaf filled potatoes back on the baking pan and place in the oven to bake for 25 minute. After 25 minutes, carefully remove. Divide the mashed potatoes evenly and top each potato with the mash. Place back in the oven for another 15 minutes or until a skewer poked all the way into the meatloaf comes out clean.
You can garnish the potatoes with diced chives or green onions.
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