Loaded Potato & Meatloaf Dish

This loaded potato and meatloaf casserole combines two comfort food classics into one magnificent dish that will satisfy even the pickiest eaters at your table. The savory meatloaf base topped with creamy, cheesy potatoes creates the ultimate one-pan dinner that's perfect for busy weeknights or weekend family gatherings.

I started making this casserole when my kids were going through their picky eating phase. The familiar flavors of meatloaf and mashed potatoes won them over immediately, and it's since become our go-to meal for Sunday family dinners when everyone comes together around the table.

Ingredients

• Ground beef: use 80/20 for best flavor and moisture balance without becoming too greasy
• Onion and garlic: provides aromatic foundation for the meatloaf
• Breadcrumbs: helps bind everything together while keeping the texture light
• Milk: adds moisture and tenderness to the meatloaf mixture
• Egg: crucial for binding the meatloaf ingredients
• Worcestershire sauce: adds umami depth and tanginess
• Ketchup: creates that classic sweet glaze that caramelizes beautifully
• Potatoes: russet or Yukon gold work best for mashing
• Sour cream: gives the potatoes tangy richness and creaminess
• Butter: enhances potato flavor and creates silky texture
• Cheddar cheese: opt for sharp cheddar for more pronounced flavor
• Green onions: adds fresh color and mild onion flavor to finish the dish

How To Make Loaded Potato & Meatloaf Casserole

Prepare the Meatloaf Base:

Combine ground beef with chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper in a large bowl. Use your hands to gently mix until just combined, being careful not to overmix as this can make the meatloaf tough. Press the mixture evenly into the bottom of a greased 9x13 baking dish, creating a flat, even layer.

Add the Glaze:

Spread ketchup in an even layer over the top of the meatloaf mixture. This creates that signature tangy sweet top that will partially caramelize during baking. The ketchup also helps seal in moisture as the meatloaf cooks.

Initial Baking:

Place the meatloaf in a preheated 375°F oven and bake for 25 minutes. This partial cooking ensures the meat begins to firm up before adding the potato layer. The meatloaf will release some fat during this stage, which is normal.

Prepare the Potato Topping:

While the meatloaf bakes, peel and slice potatoes into 1-inch chunks for faster cooking. Boil in salted water until fork tender, about 15 minutes. Drain thoroughly then return to the hot pot. Add sour cream, milk, and butter, then mash until smooth and creamy. Season generously with salt and pepper to taste. For extra smooth potatoes, use a potato ricer or food mill.

Assemble the Casserole:

Remove the partially baked meatloaf from the oven. Carefully spread the mashed potato mixture over the top, creating an even layer. Sprinkle generously with shredded cheddar cheese and chopped green onions.

Final Baking:

Return the casserole to the oven and bake for an additional 20 minutes until the cheese is completely melted, bubbly, and beginning to get golden spots on top. The internal temperature of the meatloaf should reach 160°F when tested with a meat thermometer.

Rest Before Serving:

Allow the casserole to rest for 10 minutes before cutting into portions. This resting period is essential as it allows the juices to redistribute throughout the meatloaf and helps the casserole set up for cleaner slicing.

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My family's favorite part of this dish is the crispy cheese edges that form where the potatoes meet the side of the baking dish. I always save those pieces for last because they're such a delicious treat. This casserole reminds me of Sunday dinners at my grandmother's house, where comfort food was always the star of the show.

Make Ahead Instructions

This casserole is perfect for meal prepping. You can prepare both components separately up to two days ahead. Store the raw meatloaf mixture and prepared mashed potatoes separately in the refrigerator. When ready to cook, assemble as directed, adding about 10 minutes to the initial baking time since the ingredients will be cold from the refrigerator.

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Variations To Try

Transform this recipe by swapping ground beef for turkey or chicken for a lighter version. For an Italian twist, mix Italian seasoning into the meat mixture and use marinara instead of ketchup for the glaze. You can also create a breakfast version by using breakfast sausage in place of beef and topping with scrambled eggs instead of mashed potatoes.

Serving Suggestions

This hearty casserole pairs wonderfully with simple side dishes. A crisp green salad with vinaigrette provides refreshing contrast to the rich casserole. Steamed green beans or roasted broccoli add color and nutrition to round out the meal. For special occasions, serve with homemade dinner rolls to soak up every bit of the delicious sauce.

Storage and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, allow the casserole to cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until heated through, about 25 minutes. Cover with foil if the top begins to brown too quickly.

Frequently Asked Questions

→ Can I use ground turkey instead of ground beef?

Yes, ground turkey can be used as a leaner alternative to ground beef without sacrificing flavor. Adjust seasoning to taste.

→ What type of potatoes work best for the mash?

Russet or Yukon Gold potatoes are ideal as they yield a creamy texture when mashed.

→ Can this dish be made ahead of time?

Yes, you can assemble it a day in advance, refrigerate, and bake it just before serving. Add 5-10 minutes to the baking time.

→ How can I make this dish gluten-free?

Use gluten-free breadcrumbs and ensure that your Worcestershire sauce is labeled gluten-free.

→ What are some optional toppings or garnishes?

Crispy bacon bits, sliced jalapeños, or extra green onions can add a flavorful twist.