This loaded potato and meatloaf casserole is the ultimate comfort food mash-up. It layers savory, juicy meatloaf under creamy mashed potatoes, gooey cheese, and crispy beef. I love how it combines two classics in one dish, making dinner feel hearty, nostalgic, and totally satisfying.
Why I Love This Recipe
I love this recipe because it gives me all the flavors of a full meat-and-potatoes meal in one cozy casserole. It’s the kind of dish I make when I want something warm and filling without having to juggle multiple pots on the stove. The meatloaf base is tender and well-seasoned, and the loaded potato topping takes it over the top. It’s a crowd-pleaser every time I serve it—and the leftovers are even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Meatloaf Base:
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Ground beef
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Egg
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Bread crumbs
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Onion, finely chopped
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Garlic, minced
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Milk
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Worcestershire sauce
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Ketchup
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Salt and pepper
For the Loaded Potato Topping:
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Russet or Yukon gold potatoes, peeled and cubed
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Butter
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Sour cream
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Milk or cream
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Shredded cheddar cheese
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Cooked beef, crumbled
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Chives or green onions (optional)
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Salt and pepper to taste
Directions
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I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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I start with the meatloaf layer by combining ground beef, egg, breadcrumbs, onion, garlic, milk, Worcestershire, ketchup, salt, and pepper in a large bowl. I mix until just combined and press it into the bottom of the dish.
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I bake the meatloaf base for about 25 minutes to let it start cooking while I prep the potatoes.
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While the meatloaf bakes, I boil the potatoes in salted water until fork-tender, then drain and mash them with butter, sour cream, and milk. I stir in half the cheese and season to taste.
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After the meatloaf has baked, I spread the mashed potatoes over the top, then sprinkle on the remaining cheese and the crumbled beef.
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I return the dish to the oven for another 15–20 minutes, until the cheese is melted and bubbly.
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I let it rest for 5 minutes before serving, topped with chives or green onions for a fresh finish.
Servings and Timing
This casserole serves about 6 to 8 people, depending on portion size. It takes me about 20 minutes to prep, 25 minutes to pre-bake the meatloaf, and another 20 minutes to finish the casserole—so dinner’s ready in around an hour.
Variations
Sometimes I mix things up by using ground turkey or a half-beef, half-chicken combo in the meatloaf. I’ve added sautéed mushrooms to the potatoes for extra flavor or used pepper jack cheese for a little kick. If I want a shortcut, I’ve even used store-bought mashed potatoes and it still turned out great. And when I’m feeding a crowd, I double the recipe and bake it in two pans.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat slices in the microwave or covered in the oven at 350°F until warmed through. It also freezes beautifully—I portion it into slices, wrap them individually, and freeze for quick meals later on.
FAQs
Can I make this casserole ahead of time?
Yes! I often assemble it fully, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s going in cold.
What’s the best cheese for this recipe?
I usually go with sharp cheddar because it melts well and adds rich flavor, but any melty cheese like Colby Jack or mozzarella works too.
Can I use instant mashed potatoes?
Yes, if I’m short on time, I’ve used instant mashed potatoes. I make them a little thicker than usual so they hold up on top of the casserole.
How do I make it gluten-free?
I just use gluten-free breadcrumbs or crushed gluten-free crackers in the meatloaf and make sure any seasonings and sauces are labeled gluten-free.
Can I add vegetables?
Definitely. I sometimes mix in peas, corn, or cooked carrots to make it a full meal. I stir them into the meat layer before baking.
Conclusion
This loaded potato and meatloaf casserole is everything I want in a weeknight dinner—easy, filling, and full of flavor. It’s warm, cheesy, and always a hit with everyone at the table. Whether I’m cooking for the family or making meals ahead for the week, this dish brings serious comfort in every bite.
Print
Hearty Loaded Potato & Meatloaf Casserole That Feels Like Home
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: ~1 hour
- Yield: 6–8 servings
- Category: Main Course, Casserole, Comfort Food
- Method: Baking, Casserole Assembly
- Cuisine: American
- Diet: Gluten Free
Description
This Loaded Potato and Meatloaf Casserole is the ultimate comfort food combo in one cozy, cheesy dish. A savory meatloaf base is topped with creamy mashed potatoes, melty cheddar, and crispy beef, making every bite rich, hearty, and satisfying. Whether it’s a weeknight dinner or make-ahead freezer meal, this casserole delivers big flavor and nostalgic vibes every time.
Ingredients
- For the Meatloaf Base:
- 1½ lbs ground beef
- 1 large egg
- ¾ cup bread crumbs
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ⅓ cup milk
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- Salt and pepper, to taste
- For the Loaded Potato Topping:
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- ¼ cup butter
- ½ cup sour cream
- ¼–½ cup milk or cream
- 1½ cups shredded cheddar cheese, divided
- ½ cup cooked chicken, crumbled
- 2 tbsp chopped chives or green onions (optional)
- Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine ground beef, egg, breadcrumbs, onion, garlic, milk, Worcestershire sauce, ketchup, salt, and pepper. Mix until just combined.
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Press meatloaf mixture into the prepared dish. Bake for 25 minutes.
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Meanwhile, boil potatoes in salted water until fork-tender (about 15 minutes). Drain and mash with butter, sour cream, and milk until creamy. Stir in half the cheese and season to taste.
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Spread mashed potatoes over the partially cooked meatloaf. Top with remaining cheese and crumbled beef.
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Return to oven and bake for 15–20 minutes, until cheese is melted and bubbly.
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Let rest for 5 minutes before serving. Garnish with chives or green onions if desired.
Notes
- Use ground turkey for variation.
- For extra flavor, add sautéed mushrooms or garlic to the potatoes.
- Store-bought or instant mashed potatoes can be used in a pinch—just make them thick.
- Easily doubled for feeding a crowd or meal prepping.
- Freezer-friendly when portioned into individual slices.
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