Bacon and Sausage-Stuffed Potato Loaf
This Bacon and Sausage-Stuffed Potato Loaf is a hearty, delicious twist on classic comfort food. Imagine soft, creamy mashed potatoes wrapped around a flavorful mix of crispy bacon and savory…
Tip: save now, cook later.This Bacon and Sausage-Stuffed Potato Loaf is a hearty, delicious twist on classic comfort food. Imagine soft, creamy mashed potatoes wrapped around a flavorful mix of crispy bacon and savory sausage, all baked to golden perfection. The combination of textures and tastes makes every bite so satisfying and cozy.
I love making this potato loaf when I want to impress friends or family without spending hours in the kitchen. It’s one of those dishes that feels special but is actually pretty simple to put together. I usually add a bit of cheese inside too, which melts perfectly and adds an extra layer of goodness. Plus, the smell of bacon and sausage baking together fills the whole house with the best kind of comfort.
My favorite way to serve this is with a fresh green salad or some steamed vegetables on the side. It balances the richness of the potato and meat really well. This loaf also makes great leftovers, so I’m happy to eat it for lunch or dinner the next day. If you’re looking for something warm, filling, and a little different, this dish is definitely worth trying.
Key Ingredients & Substitutions
Russet Potatoes: These are best for mashing thanks to their starchy texture, giving you fluffy and smooth potatoes. If you don’t have russets, Yukon Golds work too but expect a slightly creamier result.
Bacon & Sausage: I like using smoky bacon and pork sausage for rich flavor. If you prefer lighter options, turkey bacon or chicken sausage can be good swaps without losing much taste.
Cheddar Cheese: Sharp cheddar adds a nice tang and melts well. You might try Monterey Jack or Colby for a milder flavor, or even pepper jack if you want a spicy kick.
Butter & Milk: These make the mashed potatoes creamy. For dairy-free diets, use olive oil and plant-based milk like almond or oat.
How Do You Make the Potato Loaf Hold Together Without Falling Apart?
Getting the potato loaf firm enough to slice neatly is key. The eggs and cheese act as binders, while proper mashing helps.
- Drain potatoes really well after boiling to avoid watery mash.
- Mash potatoes until smooth but avoid overmixing, which can make them gluey.
- Mix in beaten eggs and cheese thoroughly—this combo holds the layers together as it bakes.
- Press each layer firmly in the pan to eliminate gaps.
- After baking, let the loaf rest for 10 minutes. This helps it firm up and makes slicing easier.
Equipment You’ll Need
- Large pot – to boil potatoes until tender; choose one with a lid to speed up boiling.
- Potato masher – makes mashing smooth and creamy without lumps.
- Large skillet – for cooking sausage, bacon, onion, and garlic all in one pan.
- Loaf pan (9×5 inches) – shapes the potato loaf neatly and helps it bake evenly.
- Mixing bowls – for beating eggs and mixing potatoes and sausage layers separately.
- Spatula or wooden spoon – for folding ingredients gently without mashing them too much.
Flavor Variations & Add-Ins
- Swap pork sausage for spicy chorizo to add smoky heat that pairs well with the creamy potatoes.
- Mix in sautéed mushrooms or bell peppers with the sausage for extra veggies and texture.
- Use Swiss or Gruyère cheese instead of cheddar for a nuttier, creamier melt.
- Add fresh herbs like thyme or rosemary into the potato mix for an earthy, aromatic touch.
Bacon and Sausage-Stuffed Potato Loaf
Ingredients You’ll Need:
For the Potato Layer:
- 3 pounds russet potatoes, peeled and cut into chunks
- 2 tablespoons unsalted butter
- 1/4 cup milk or cream
- 2 large eggs
- 2 cups shredded sharp cheddar cheese (divided)
- Salt and black pepper, to taste
For the Meat Filling:
- 8 slices bacon, cooked and chopped (plus extra for topping)
- 1 pound ground sausage (pork, turkey, or breakfast sausage)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
For Garnish and Baking:
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooking spray or oil (for greasing loaf pan)
How Much Time Will You Need?
It takes about 15-20 minutes to prep and boil the potatoes, 10-15 minutes to cook the meat mixture and mash potatoes, then about 30-40 minutes to bake the loaf. Allow an extra 10 minutes to let the loaf rest before slicing. So overall, expect around 1 hour 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with cooking spray or oil to prevent sticking.
2. Cook and Mash the Potatoes:
Boil the peeled and chunked potatoes in salted water until fork-tender—usually around 15-20 minutes. Drain well and mash them in a large bowl with butter and milk until smooth and creamy. Season with salt and pepper. Allow the mash to cool slightly before continuing.
3. Cook the Meat Mixture:
While the potatoes cook, heat a skillet over medium heat and sauté the chopped onion and minced garlic for 3-4 minutes, until fragrant and soft. Add the ground sausage, breaking it up as it cooks until browned and cooked through. Drain any excess fat, then stir in the cooked bacon pieces and 1 cup of shredded cheddar cheese. Remove the skillet from heat.
4. Mix Potatoes with Eggs and Cheese:
Beat the eggs in a small bowl and fold them into the mashed potatoes along with the remaining 1 cup of cheddar cheese. Mix everything well to combine.
5. Assemble the Loaf:
Spread half of the mashed potato mixture evenly into the bottom of the prepared loaf pan. Layer the sausage and bacon mixture over the potatoes. Then gently spread the remaining mashed potatoes on top, smoothing the surface. Sprinkle the extra reserved bacon pieces on top for a crispy, tasty crust.
6. Bake and Rest:
Bake the loaf for 30-40 minutes until golden brown on top and set in the center. Remove from the oven and let it rest for 10 minutes—this helps the loaf firm up and makes it easier to slice.
7. Serve and Enjoy:
Garnish with fresh chopped parsley. Slice and serve warm, with a dollop of sour cream or your favorite sauce if you like.
Can I Use Frozen Potatoes Instead of Fresh?
Frozen cooked potatoes can work, but thaw and drain them well to avoid extra moisture that could make the loaf soggy. Fresh potatoes generally give a fluffier texture.
How Do I Store Leftovers?
Keep leftover potato loaf in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to retain moisture and texture.
Can I Substitute the Sausage with Another Protein?
Yes! Ground turkey, chicken, or even plant-based sausage work well as alternatives. Adjust seasoning as needed to keep the flavor balanced.
Is It Possible to Make This Recipe Ahead of Time?
Absolutely! Assemble the loaf and refrigerate it, then bake it fresh when ready. Just add a few extra minutes to the baking time if baking from cold.