Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, dried oregano, basil, salt, and pepper. Mix gently until just combined.

Form the meatloaf mixture into a loaf shape and place it in a loaf pan. Bake in the oven for 40-45 minutes, or until the internal temperature reaches 160°F (71°C).

While the meatloaf is baking, scrub and pierce the russet potatoes. Bake them for 45 minutes or microwave for 8-10 minutes until fork-tender.

Once the potatoes are cool, scoop out the flesh and mash it with butter, sour cream, salt, pepper, cheddar cheese, and green onions until creamy.

Fill the potato skins with the cheesy mashed mixture and top with additional cheese and green onions.

Return the stuffed potatoes to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

Serve the meatloaf alongside the loaded potatoes, optionally garnishing with sour cream and extra green onions.