Loaded Potato and Meatloaf Bake

This hearty loaded potato and meatloaf casserole combines two comfort food classics into one spectacular dish. The savory meatloaf base topped with creamy mashed potatoes creates the ultimate family dinner that satisfies even the pickiest eaters.

I created this recipe on a cold winter evening when my family wanted something substantial but I didn't want to make multiple dishes. Now it's requested at least twice a month, especially when we have guests who always ask for the recipe before leaving.

Ingredients

• Ground beef: Provides the hearty base, make sure to use 80/20 for best flavor and moisture
• Onion and garlic: Add aromatic foundation and depth to the meatloaf
• Breadcrumbs and milk: Create the perfect texture preventing a dense result
• Egg: Binds everything together ensuring your meatloaf holds its shape
• Worcestershire sauce: Adds that umami flavor that elevates simple ground beef
• Ketchup: Creates a tangy sweet glaze that caramelizes beautifully
• Potatoes: Choose russet or Yukon gold for the creamiest mashed potato topping
• Sour cream: Adds tanginess and creaminess to the potato layer
• Cheddar cheese: Forms a beautiful golden crust, look for sharp cheddar for best flavor
• Green onions: Provide a fresh pop of color and mild onion flavor to finish the dish

Step-by-Step Instructions

Prepare the meatloaf mixture:

Combine ground beef with finely chopped onion and minced garlic in a large bowl. Add breadcrumbs that have been soaked in milk for about 5 minutes, which keeps the meatloaf juicy. Mix in the egg and Worcestershire sauce gently with your hands without overworking the meat. Season with salt and pepper, making sure to distribute the seasonings evenly throughout.

Form the base layer:

Press the meatloaf mixture evenly into the bottom of a greased 9x13 baking dish using slightly damp hands to prevent sticking. Create a slight lip around the edges to contain the juices that will release during cooking. Spread ketchup in an even layer over the entire surface, which will create a delicious glaze.

Initial baking:

Place the dish in your preheated oven and bake for exactly 25 minutes. This partial cooking gives the meatloaf a head start before adding the potato layer. The meat should be mostly cooked but not completely done as it will continue cooking later.

Prepare the potato topping:

While the meatloaf bakes, boil the peeled and sliced potatoes in generously salted water until a fork easily pierces them, usually about 15 minutes. Drain thoroughly then return to the hot pot for a minute to evaporate excess moisture. Add warm milk, butter, and sour cream, then mash until smooth and creamy, but be careful not to overmix.

Assemble the casserole:

Remove the partially baked meatloaf from the oven. Carefully spread the mashed potatoes over the meatloaf in an even layer, using the back of a spoon to create texture if desired. Sprinkle the entire surface generously with shredded cheddar cheese and finish with chopped green onions.

Final baking:

Return the assembled casserole to the oven and bake for an additional 20 minutes until the cheese is completely melted, bubbling, and starting to get golden spots on top. The internal temperature of the meatloaf should reach 160°F for food safety.

Resting period:

Allow the finished casserole to rest for at least 10 minutes before serving. This crucial step allows the juices to redistribute throughout the meatloaf and helps the casserole set up for cleaner slicing and serving.

My absolute favorite part of this dish is the slightly crispy cheese top that forms during the final bake. My daughter always tries to claim the corner pieces where the cheese gets extra crispy against the edge of the baking dish. We've turned this recipe into our Sunday night tradition, which gives us something to look forward to at the end of each weekend.

Make Ahead Instructions

This casserole is perfect for busy households. You can prepare both the meatloaf base and potato topping separately and refrigerate for up to 24 hours before assembling and baking. If making ahead, allow the assembled casserole to sit at room temperature for 30 minutes before baking and add about 10 minutes to the final baking time. The completely baked casserole can also be made ahead and gently reheated in a 325°F oven, covered with foil until hot throughout.

Variation Ideas

This recipe welcomes customization based on your family's preferences. Try mixing in 1/2 cup of sautéed mushrooms to the meatloaf for an earthy flavor. The potato layer can be enhanced with roasted garlic, 1/4 cup of parmesan cheese, or even a few tablespoons of ranch seasoning. For a flavor twist, substitute barbecue sauce for the ketchup topping on the meatloaf. You can also add a layer of frozen corn or peas between the meatloaf and potatoes for added vegetables.

Serving Suggestions

While this casserole is a complete meal on its own, I like to serve it with a simple side salad dressed with vinaigrette to cut through the richness. Steamed green beans or roasted broccoli also make excellent accompaniments. For special occasions, consider adding a basket of warm dinner rolls with honey butter. A crisp coleslaw also pairs wonderfully with this hearty dish, especially if you're serving it for a casual gathering.

This loaded potato and meatloaf casserole is the ultimate comfort food your whole family will adore!

Frequently Asked Questions

→ Can I use a different ground meat for the casserole?

Yes, ground turkey, chicken, or pork can be used as alternatives to ground beef. Adjust seasonings to taste.

→ Can I prepare this dish in advance?

Yes, you can assemble the casserole ahead of time, refrigerate, and bake just before serving. Add 10-15 minutes to the baking time if starting from cold.

→ What can I substitute for sour cream in the mashed potatoes?

You can use plain Greek yogurt, cream cheese, or even heavy cream as a substitute for sour cream.

→ How can I make this casserole healthier?

Use lean ground meat, sweet potatoes instead of regular potatoes, and reduce the cheese to lighten the dish.

→ Can I freeze leftovers?

Yes, allow the casserole to cool completely, portion it into airtight containers, and freeze for up to 2 months. Reheat in the oven or microwave before serving.