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Loaded Meatloaf and Potato Casserole

Loaded Meatloaf and Potato Casserole

Comfort food meets weeknight ease: a savory meatloaf base topped with creamy mashed potatoes, cheddar, bacon, and green onions.
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Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 2 lb russet potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.5 cup whole milk (for potatoes)
  • 1.5 lb ground beef (80/20)
  • 0.5 cup plain dry breadcrumbs
  • 0.33 cup whole milk (for meatloaf)
  • 0.25 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 0.67 cup finely chopped onion
  • 1 tsp garlic powder
  • 1.25 tsp kosher salt (for meatloaf)
  • 0.75 tsp kosher salt (for potatoes)
  • 0.75 tsp black pepper (for meatloaf)
  • 0.25 tsp black pepper (for potatoes)
  • 0.5 tsp smoked paprika
  • 1.25 cup shredded sharp cheddar cheese
  • 4 oz cooked bacon, crumbled
  • 0.5 cup sliced green onions
  • 0.25 cup chopped fresh parsley optional
  • 2 tbsp barbecue sauce optional drizzle

Instructions

Preparation Steps

  • Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  • Cover potatoes with cold salted water. Boil, then simmer until tender, 12–15 minutes. Drain well.
  • Combine beef, breadcrumbs, 0.33 cup milk, ketchup, Worcestershire, onion, garlic powder, salt, pepper, and paprika.
  • Mix gently until just combined. Press mixture evenly into the prepared dish.
  • Bake the meatloaf layer for 20 minutes, until just set around the edges.
  • Mash drained potatoes with butter, 0.5 cup milk, sour cream, remaining salt, and remaining pepper.
  • Spread mashed potatoes over the par-baked meatloaf. Sprinkle half the cheddar on top.
  • Bake 20–25 minutes, until hot and bubbling at the edges.
  • Cook bacon if needed and crumble. Keep warm.
  • Top with remaining cheddar and bacon. Bake 5 minutes more or broil 1–2 minutes to brown.
  • Rest 10 minutes. Garnish with green onions and parsley. Add barbecue drizzle if desired.

Notes

Variation: Swap half the cheddar for pepper jack and add a pinch of cayenne to the meatloaf. Storage: Cover and refrigerate up to 4 days; reheat covered at 325°F until hot.
This recipe is an original creation inspired by classic Loaded Meatloaf and Potato Casserole flavors. All ingredient ratios and instructions are independently developed.