Every recipe has a story… well maybe not every recipe… but this one does!

Layered Meatloaf… who knew would be such a hit. The story behind the ever evolving meatloaf recipes (I have dozens…) is when Mike and I first moved in together, I made dinner one night… meatloaf, mashed potatoes and some vegetable (I don’t remember now… probably green beans), as we sat down Mike informs me that he really doesn’t like meatloaf. I was shocked, I mean, who doesn’t like meatloaf!? So, being a good girlfriend, I offered to make him something else, he says no, he’ll give it a try. End of story folks, from that point on it is one of the meals he brags on, he LOVES MY meatloaf! 🙂  I don’t put ketchup (gag) on top, no meatloaf gravy (double gag), I let everything speak for itself. The super happy of this recipe is that it can be made ahead, and is a base for just about anything you can imagine!

I’m thinking this one needs a better name, and if you think of one, let me know!


1/2 lb ground beef (I stick to 85 or higher)

1/2 lb ground Italian sausage (I use raw links and remove casings)

3 mushrooms, sliced (whatever kind make you happy, or can be omitted)

Giardiniera- chopped, reserve a tbs of the brine for topping

1/2 c chopped spinach (I use fresh)

1 tbs each garlic and onion powders

1 tsp white pepper and salt

1 egg

1/2 c Italian bread crumbs (because I like the texture for this recipe) plus 2-4 tbs for topping

5 slices of smoked gouda

2 large russet potatoes (chopped, skin on, boiled)

3 tbs cream cheese

3 cloves garlic smashed

1 tbs butter

2 tbs parmesan

loaf pan

Directions: Preheat oven, 400F

Chop potatoes and smash garlic cloves, add all to pot and fill to just cover potatoes, cook until fork tender.

Mix meat and sausage, add garlic, onion, salt and pepper. Add egg and mix well, the meat will be loose at this point, then add breadcrumbs. Mold together.

Spray pan or use your favorite oil, sparingly in pan to prevent sticking. Form meatloaf in pan with flat top, then make three lengthwise slots, I widen these with my finger to resemble ditches/rivers, so picture them as rivers running the length of the meatloaf. Using all but 2 of the slices of gouda, break them up and put in the rivers just made, then layer chopped giardiniera in river on top of gouda, then add layer of mushrooms, then the spinach, place last two slices of gouda on top and set aside.

When potatoes are done, drain and return to pot or in a largish bowl, add cream cheese and butter. I use my hand mixer but you can hand mash if you wish. Spread potatoes on top of meatloaf.

Topping (optional): breadcrumbs, giardiniera brine, parmesan mixed together then scattered lightly on top.

Bake at 400F for 40-45 minutes. Enjoy! 🙂

Posted in Cook, Website.

Leave a Reply

Your email address will not be published. Required fields are marked *