A hearty and comforting casserole that combines the savory flavors of meatloaf and creamy mashed potatoes, topped with all the classic loaded potato fixings like cheese, bacon, and green onions. This dish is perfect for cozy family dinners or anytime I’m craving a meal that hits the spot.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1 large egg
1 tablespoon Worcestershire sauce
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
4 medium potatoes, peeled and cubed
1/4 cup milk
1/2 cup sour cream
1/4 cup melted butter
1/4 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 teaspoon paprika (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined, then shape into a loaf.
Place the meatloaf in the prepared baking dish and bake for 25-30 minutes, or until cooked through and no longer pink in the center.
While the meatloaf is baking, boil the potatoes in a large pot of salted water for 10-12 minutes, or until tender. Drain and return the potatoes to the pot.
Mash the potatoes with the sour cream, milk, and melted butter until smooth and creamy. Season with salt and pepper to taste.
Once the meatloaf is cooked, remove it from the oven and carefully spread the mashed potatoes over the top of the meatloaf, smoothing out the edges.
Sprinkle shredded cheddar cheese, crumbled bacon, and chopped green onions over the mashed potatoes.
Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with a sprinkle of paprika, if desired, and serve hot.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Variations
Vegetarian Option: Swap the ground beef for plant-based meat or use a combination of beans and lentils for a vegetarian-friendly version.
Cheese Variations: I sometimes add a mix of cheeses like mozzarella or Monterey Jack for a different flavor profile.
Spicy Kick: For some heat, add chopped jalapeños or sprinkle some chili flakes on top with the green onions.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual servings in the microwave for 1-2 minutes or heat the whole casserole in the oven at 350°F (175°C) for about 15 minutes until warmed through.
FAQs
How do I make sure the meatloaf stays juicy?
I make sure not to overmix the meat mixture and I also add milk to the mixture, which helps keep it moist during baking.
Can I use sweet potatoes instead of regular potatoes for the mash?
Absolutely! I’ve used sweet potatoes before, and they add a nice sweetness that contrasts beautifully with the savory meatloaf.
Can I freeze this casserole?
Yes! After assembling the casserole, wrap it tightly with foil and freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and bake as directed.
Can I add more toppings to this casserole?
Yes, definitely! I sometimes add sautéed mushrooms or even a drizzle of ranch dressing over the top before serving for added flavor.
Can I make this dish ahead of time?
I like to prepare the meatloaf and mashed potatoes ahead of time and store them separately in the fridge. Then, I assemble the casserole and bake it just before serving for a quicker dinner.
Conclusion
This Loaded Potato & Meatloaf Casserole is a delicious and filling meal that I can rely on when I want something comforting and easy to prepare. The combination of meatloaf, creamy mashed potatoes, cheese, and bacon is irresistible, and I love how versatile it is for different tastes. It’s sure to become a family favorite!
Recipe:
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Loaded Potato & Meatloaf Casserole
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
A hearty and comforting casserole that combines the savory flavors of meatloaf and creamy mashed potatoes, topped with classic loaded potato fixings like cheese, bacon, and green onions. This dish is perfect for cozy family dinners.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
4 medium potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup milk
1/4 cup melted butter
1 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
1/4 cup chopped green onions
1/4 teaspoon paprika (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until just combined, then shape into a loaf.
- Place the meatloaf in the prepared baking dish and bake for 25-30 minutes, or until cooked through and no longer pink in the center.
- While the meatloaf is baking, boil the potatoes in a large pot of salted water for 10-12 minutes, or until tender. Drain and return the potatoes to the pot.
- Mash the potatoes with the sour cream, milk, and melted butter until smooth and creamy. Season with salt and pepper to taste.
- Once the meatloaf is cooked, remove it from the oven and carefully spread the mashed potatoes over the top of the meatloaf, smoothing out the edges.
- Sprinkle shredded cheddar cheese, crumbled bacon, and chopped green onions over the mashed potatoes.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with a sprinkle of paprika, if desired, and serve hot.
Notes
Vegetarian Option: Swap the ground beef for plant-based meat or use a combination of beans and lentils for a vegetarian-friendly version.
Cheese Variations: You can use mozzarella or Monterey Jack cheese for a different flavor.
Spicy Kick: Add chopped jalapeños or chili flakes for some heat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 15 minutes.
Freezing: You can freeze the assembled casserole for up to 3 months. Thaw in the fridge overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
