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
-
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.
