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:

  • 1 ½ lbs (680g) ground beef

  • 1 cup breadcrumbs (or crushed crackers)

  • 1 large egg

  • ½ cup milk

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp ketchup

  • 1 tbsp Worcestershire sauce

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp dried thyme (optional)

For the Mashed Potato Layer:

  • 3 cups mashed potatoes (about 5 medium potatoes, cooked and mashed)

  • ¼ cup butter

  • ½ cup milk or cream

  • Salt & pepper, to taste

For the Topping:

  • 1 ½ cups shredded cheddar cheese

  • 4 slices cooked bacon, crumbled

  • 2 tbsp chopped green onions or chives

Instructions

  1. Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. 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).

  3. Form and bake meatloaf base: Press meat mixture evenly into the prepared dish. Bake uncovered for 20–25 minutes, until mostly cooked through.

  4. 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.

  5. Layer potatoes: Spread mashed potatoes evenly over the partially baked meatloaf.

  6. Add toppings: Sprinkle cheddar cheese evenly over potatoes. Top with crumbled bacon.

  7. Final bake: Return to oven and bake for another 15–20 minutes until cheese is melted and bubbly.

  8. Garnish & serve: Sprinkle with green onions before serving. Slice into squares and enjoy!

Notes

  • You can prepare both the meatloaf and mashed potatoes ahead of time and assemble before baking.

  • Ground turkey or chicken can be used instead of beef for a lighter version.

  • Instant mashed potatoes work if you’re short on time.

  • Leftovers store well in the fridge for up to 4 days and freeze for up to 2 months.

Tips

  • For extra flavor, add a layer of caramelized onions between the meatloaf and mashed potatoes.

  • Use sharp cheddar for a stronger cheesy bite.

  • If you like extra crispiness, broil for the last 2–3 minutes.

  • Serve with a side of steamed vegetables or a fresh salad to balance the richness.

Servings

  • Makes 6–8 servings

Nutritional Info (per serving, based on 6 servings)

  • Calories: ~480

  • Protein: 28g

  • Carbohydrates: 24g

  • Fat: 30g

  • Saturated Fat: 14g

  • Fiber: 2g

  • Sugar: 3g

  • Sodium: ~780mg

Benefits

  • High-protein meal for muscle maintenance and satiety.

  • Comfort food appeal — combines familiar flavors into one dish.

  • Meal prep friendly — reheats well for quick weeknight dinners.

  • 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.

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