Stuffed Meatloaf with Smashed Potatoes

Yes, you're seeing this correctly. I stuffed smashed potatoes right inside that glorious meatloaf. We mush it altogether anyway... and this presentation is way fun. Creamy, buttery smashed red potatoes (seasoned with ranch), are spooned inside the most amazing meatloaf you'll ever eat. The loaf is moist, generously seasoned, and glazed with a caramelized blend of ketchup and Dijon. Each bite delivers all that flavor... 

If you follow my blog, you know I love making meatloaves. My kids adore them, they're super easy, and endlessly versatile. I especially love making "free form" meatloaves because I can coat the ENTIRE loaf with the ketchup-Dijon mixture, ensuring every inch boasts that caramelized glaze. Plus, I don't have a loaf pan to clean!

This loaf is jazzed up with plenty of seasonings - all spice-aisle staples you probably already have on hand. No chopping onions or garlic for this baby! And, instead of using bland bread crumbs, I used smashed crackers for their toasty quality (way better than dried bread!). I had Ritz crackers handy, but use whatever you have (as long as the crackers smash into fine crumbs).

If you want to prep ahead, you can make the meatloaf up to 24 hours in advance and refrigerate it until you're ready to bake. Pull the loaf from the fridge 30 minutes before baking. I suggest making the smashed potatoes closer to the time you plan to eat - but you can also make them 24 hours in advance and refrigerate. Reheat the smashed spuds in the microwave before serving. 
Stuffed Meatloaf with Smashed Potatoes

For the meatloaf: 
1 1/4 pounds lean ground beef
1/2 cup crushed crackers, such as saltine, Ritz or club
1 large egg
1/4 cup plus 3 tablespoons ketchup, divided
2 tablespoons grated parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard
For the smashed potatoes:
1 pound small red potatoes, quartered
1/3 cup milk
2 tablespoons butter
2 tablespoons ranch dip or ranch salad dressing mix
Chopped green onions for serving

Preheat the oven to 350 degrees. Coat a baking sheet with parchment paper or foil.
To make the meatloaf, in a large bowl, combine the beef, crushed crackers, egg, 1/4 cup of the ketchup, parmesan cheese, Worcestershire sauce, basil, oregano, onion powder, garlic powder, paprika, salt, and pepper. Mix well and shape the mixture into a loaf, about 7-8 inches long by 2 1/2 inches high. Transfer the meatloaf to the prepared pan. 
In a small bowl, combine the remaining ketchup and Dijon mustard. Mix well and brush the mixture all over the meatloaf.
Bake for 40 to 45 minutes, until a meat thermometer inserted into the meatloaf, not touching the bottom, reads 160 degrees. Let the meatloaf rest for 5 minutes before slicing.
Meanwhile, to make the smashed potatoes, place the potatoes in a medium saucepan and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 12 minutes, until fork-tender. Drain and return the potatoes to the pan. Add the milk, butter and ranch mix and smash until chunky-smooth. Season to taste with salt and pepper. 
Using a sharp knife, cut a wedge from the top of the meatloaf (cut in at an angle, as if you were cutting a slice of melon). Spoon the potatoes into the meatloaf and top with green onions. 

Serves 4-6