Loaded Potato & Meatloaf Casserole

Introduction

If you love meatloaf but want to elevate it into something even more special, this Loaded Potato & Meatloaf Casserole is going to become a new favorite. This dish layers savory meatloaf with creamy, buttery mashed potatoes and finishes it with shredded cheese and bacon for that perfect loaded-baked-potato vibe. It’s a complete meal in one pan that is rich, filling, and packed with flavor.

Think of this casserole as a modern twist on the classic meat-and-potatoes dinner – hearty enough to feed a crowd, easy enough for a weeknight, and comforting enough to bring to a potluck or family gathering. It’s kid-approved, freezer-friendly, and makes for excellent leftovers the next day.

My recipe story

This recipe was inspired by my family’s love for meatloaf and mashed potatoes served together. Growing up, my mom always paired her homemade meatloaf with a side of creamy potatoes, but one day we decided to combine them into a single dish. The result? A hearty casserole that brings together the best of both worlds – tender, flavorful meatloaf topped with smooth mashed potatoes and finished with all the toppings you’d expect from a loaded baked potato. This became a Sunday dinner staple in our home and remains one of my go-to recipes whenever I want to impress guests with minimal effort.

Ingredient breakdown

For the meatloaf base, you’ll need ground beef, finely chopped onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, salt, and pepper. These ingredients work together to create a flavorful and juicy meatloaf mixture that holds its shape without being dense. The onion and garlic add aromatics, while the Worcestershire sauce and ketchup give it that umami kick and subtle sweetness.

The mashed potato topping calls for russet or Yukon gold potatoes, butter, milk, sour cream, salt, and pepper. This combination ensures creamy, fluffy potatoes that spread beautifully over the meatloaf layer. The casserole is then finished with shredded cheddar cheese, crispy cooked bacon, and chopped green onions, transforming it into a loaded baked potato experience.

Equipment you’ll need

• Large mixing bowl
• 9×13-inch baking dish
• Potato masher or hand mixer
• Skillet for cooking bacon
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil (for covering during baking)

Step-by-step directions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil to prevent sticking.

Step 2: In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, salt, and pepper. Mix gently with your hands or a wooden spoon until well combined. Do not overmix to keep the meatloaf tender.

Step 3: Spread the meat mixture evenly into the prepared baking dish, pressing it down into an even layer. Cover the dish with foil and bake for 30–35 minutes until the meat is mostly cooked through.

Step 4: While the meatloaf is baking, prepare the mashed potatoes. Boil peeled and cubed potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with butter, milk, sour cream, salt, and pepper until smooth and creamy.

Step 5: Remove the meatloaf from the oven and spread the mashed potatoes evenly over the top. Sprinkle with shredded cheddar cheese. Return the dish to the oven, uncovered, and bake for another 15 minutes or until the cheese is melted and bubbly.

Step 6: Cook bacon in a skillet until crispy, then crumble into small pieces. Sprinkle the bacon and chopped green onions over the casserole before serving.

Variations & substitutions

You can swap ground beef with ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian-friendly option. Add sautéed mushrooms, bell peppers, or spinach into the meat mixture for extra nutrition. For a lower-carb option, replace the mashed potatoes with mashed cauliflower. If you want to make it spicier, mix in chopped jalapeños or a dash of hot sauce into the mashed potatoes or meat mixture.

Storage, freezing & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions. This casserole freezes well – assemble it ahead of time (without baking), wrap tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.

Serving ideas & pairings

This casserole pairs beautifully with a fresh green salad, roasted vegetables, or garlic bread for a complete meal. For a cozy dinner, serve with a warm bowl of tomato soup or a side of sautéed green beans. If entertaining, pair it with a bold red wine like Cabernet Sauvignon or a crisp apple cider for a delicious flavor combination.

FAQ

Can I make this ahead of time?
Yes! Assemble the meatloaf and mashed potato layers, cover, and refrigerate for up to 24 hours before baking. Add cheese and toppings just before baking.

Can I use instant mashed potatoes?
Yes, though homemade potatoes give the best texture. If using instant, make them slightly thicker so they spread nicely over the meatloaf.

What cheese works best?
Cheddar is classic, but mozzarella, Monterey Jack, or a blend of cheeses work wonderfully too.

Can I double the recipe?
Absolutely! Use a larger baking dish or two 9×13-inch pans. Increase baking time slightly to ensure even cooking.

How do I keep the meatloaf from shrinking?
Avoid overmixing the meat and use the right ratio of breadcrumbs and milk to keep the mixture moist and tender.

Final thoughts

Loaded Potato & Meatloaf Casserole is a dish that takes classic comfort food to the next level. It’s hearty, satisfying, and perfect for sharing with family and friends. Whether you’re making it for a weeknight dinner, a Sunday gathering, or as a freezer meal for busy days, this recipe is sure to earn a permanent place in your rotation. Give it a try and see how quickly it becomes a household favorite!

Loaded Potato & Meatloaf Casserole

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• Author: Sarah White
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Diet: Diabetic

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Description

A hearty layered casserole with juicy meatloaf, creamy mashed potatoes, melted cheddar, and crispy bacon. Perfect for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 1.5 pounds ground beef
• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 cup breadcrumbs
• 1/2 cup milk

• 1 large egg

• 1 tablespoon Worcestershire sauce
• 1/4 cup ketchup

• 1 teaspoon salt

• 1/2 teaspoon black pepper
• 2 pounds potatoes, peeled and cubed

• 4 tablespoons butter

• 1/2 cup milk (for potatoes)
• 1/4 cup sour cream

• 1 1/2 cups shredded cheddar cheese

• 6 slices bacon, cooked and crumbled

2 tablespoons chopped green onions

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, salt, and pepper. Mix gently until combined.

3. Spread meat mixture evenly into the prepared dish. Cover with foil and bake for 30–35 minutes until mostly cooked.

4. Meanwhile, boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, sour cream, salt, and pepper until smooth.
5. Spread mashed potatoes over the baked meatloaf. Sprinkle with cheddar cheese and return to oven for 15 minutes, uncovered, until cheese melts and bubbles.

6. Remove from oven, top with crumbled bacon and green onions, and let rest for 5 minutes before serving.

Notes

 Letting the casserole rest before slicing helps it hold its shape. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American