Loaded Potato & Meatloaf Casserole
Description
This comforting casserole layers juicy, flavorful meatloaf beneath a blanket of creamy mashed potatoes, topped with melted cheese, crispy bacon, and fresh green onions. It’s a hearty, stick-to-your-ribs dinner that combines two classic comfort foods into one irresistible bake — perfect for feeding a hungry family or meal prepping for the week.
Ingredients For Loaded Potato & Meatloaf Casserole
For the Meatloaf Layer:
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1 ½ lbs (680g) ground beef
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1 cup breadcrumbs (or crushed crackers)
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1 large egg
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½ cup milk
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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½ tsp dried thyme (optional)
For the Mashed Potato Layer:
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3 cups mashed potatoes (about 5 medium potatoes, cooked and mashed)
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¼ cup butter
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½ cup milk or cream
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Salt & pepper, to taste
For the Topping:
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1 ½ cups shredded cheddar cheese
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4 slices cooked bacon, crumbled
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2 tbsp chopped green onions or chives
Instructions
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Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Prepare meatloaf mixture: In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix just until combined (don’t overmix or meat will be dense).
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Form and bake meatloaf base: Press meat mixture evenly into the prepared dish. Bake uncovered for 20–25 minutes, until mostly cooked through.
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Prepare mashed potatoes: While the meatloaf is baking, make mashed potatoes by mashing cooked potatoes with butter and milk until creamy. Season with salt and pepper.
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Layer potatoes: Spread mashed potatoes evenly over the partially baked meatloaf.
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Add toppings: Sprinkle cheddar cheese evenly over potatoes. Top with crumbled bacon.
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Final bake: Return to oven and bake for another 15–20 minutes until cheese is melted and bubbly.
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Garnish & serve: Sprinkle with green onions before serving. Slice into squares and enjoy!
Notes
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You can prepare both the meatloaf and mashed potatoes ahead of time and assemble before baking.
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Ground turkey or chicken can be used instead of beef for a lighter version.
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Instant mashed potatoes work if you’re short on time.
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Leftovers store well in the fridge for up to 4 days and freeze for up to 2 months.
Tips
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For extra flavor, add a layer of caramelized onions between the meatloaf and mashed potatoes.
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Use sharp cheddar for a stronger cheesy bite.
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If you like extra crispiness, broil for the last 2–3 minutes.
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Serve with a side of steamed vegetables or a fresh salad to balance the richness.
Servings
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Makes 6–8 servings
Nutritional Info (per serving, based on 6 servings)
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Calories: ~480
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Protein: 28g
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Carbohydrates: 24g
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Fat: 30g
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Saturated Fat: 14g
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Fiber: 2g
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Sugar: 3g
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Sodium: ~780mg
Benefits
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High-protein meal for muscle maintenance and satiety.
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Comfort food appeal — combines familiar flavors into one dish.
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Meal prep friendly — reheats well for quick weeknight dinners.
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Customizable to suit different tastes or dietary needs.
Q & A
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole completely, cover, and refrigerate up to 24 hours before baking. Add 10 extra minutes to baking time if baking straight from the fridge.
Q: Can I make it healthier?
A: Use lean ground meat, light cheese, and Greek yogurt in place of some butter for the potatoes.
Q: What can I use instead of breadcrumbs?
A: Crushed crackers, rolled oats, or even almond flour for a low-carb version.
Q: Can I freeze it?
A: Yes. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.