1 lb Russet potatoes, peeled and cut into 2-inch pieces
1/3 cup Hot milk, plus more as needed
3 tbsp Unsalted butter, cut into pats
Kosher salt & fresh black pepper
1/2 cup Shredded cheddar
1 or 2 Scallions, sliced
1.5 lbs Ground beef
1 Small onion, grated on large holes
1 Garlic clove, finely grated
1 Jalapeno, seeded and chopped
1/4 cup Ketchup, divided
1/2 cup Plain breadcrumbs
1/4 cup Milk
2 Large eggs, beaten
1 tbsp Worcestershire sauce
1/2 cup Ketchup
1/2 tsp Chili powder
Make the Mashed Potatoes:
Place the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium high heat, then reduce to a simmer. Simmer until the potatoes are tender enough to pierce with a paring knife, 8 to 10 minutes.
Drain the potatoes in a colander, then return them to the dry saucepan. Add butter, milk, a big pinch of salt and some ground black pepper. Mash the potatoes until smooth. (It will be a little on the stiff side.) Gently stir in the cheddar and scallions. Season with more salt and pepper if needed. Set aside and cool to room temperature.
Make the Meatloaf:
Preheat an oven to 350 F. Line a 9- x 5-inch loaf pan with parchment paper with a 2-inch overhang on the long sides (for easy removal). Combine the ground beef, onion, garlic, jalapeno, 1/4 cup ketchup, breadcrumbs, milk, eggs, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper in a large bowl. Gently mix until combined.
Pat 2/3 of the meatloaf mixture into the prepared loaf pan. Push the meat up all 4 sides so that there is a deep channel in the middle. Fill it with the mashed potatoes. Top with the remaining meatloaf mixture, making sure to completely cover and seal in the potatoes. Mix 1/4 cup ketchup and chili powder and brush or spoon on top of the meatloaf. Bake on a sheet pan (to catch any potential drips) until the internal temperature reaches 155 F, 45 to 55 minutes. Let rest for 15 minutes before slicing.
Enjoy our twist on a classic family favorite!