As the savory aroma of a bubbling casserole fills the kitchen, I can’t help but feel a wave of nostalgia wash over me. There’s something incredibly comforting about a dish that brings the best of both worlds together, just like this Loaded Meatloaf and Potato Casserole. Combining the rich, hearty flavors of traditional meatloaf with creamy mashed potatoes, melted cheddar cheese, and a sprinkle of crispy bacon, this one-pan winner is a family-friendly favorite that’s sure to impress. Not only does it feed a crowd with minimal prep time, but it also transforms busy weeknight dinners into something special and satisfying. So, whether you’re trying to win over picky eaters or craving that comforting hug-in-a-bowl, this dish has got you covered. What secret ingredient do you think I added to elevate this classic? What makes this casserole a must-try? Comforting, Hearty Flavors: This Loaded Meatloaf and Potato Casserole is a delightful fusion of two classic dishes, making it perfect for cozy family nights. One-Pan Wonder: Clean-up is a breeze as everything bakes beautifully together in one dish, saving you time after a busy day. Kid-Approved Delight: Even the pickiest eaters will love the cheesy, savory goodness, making it a hit with everyone at the table. Versatile Ingredients: Feel free to swap in your favorite vegetables or alternative proteins, giving you the freedom to customize according to your family’s tastes. Nostalgic Experience: With the mouthwatering aroma wafting through your home, this casserole transforms your kitchen into a warm haven of comfort, reminiscent of home-cooked meals. Pair it with a simple green salad for a complete meal or explore stuffed shrimp casserole for another crowd-pleaser. Loaded Meatloaf and Potato Casserole Ingredients For the Meatloaf Layer • Ground Beef (80/20) – Acts as the protein base for the meatloaf; ground turkey is a lighter alternative but requires an extra egg for moisture. • Plain Dry Breadcrumbs – Provides structure to the meatloaf; panko can be used for a lighter texture. • Ketchup – Enhances flavor in the meatloaf; barbecue sauce offers a smoky twist if desired. • Worcestershire Sauce – Adds depth of flavor; soy sauce can be a substitute in a pinch. • Finely Chopped Onion – Infuses flavor; shallots are a sweeter alternative. • Garlic Powder – Boosts overall flavor; feel free to use fresh minced garlic for an extra kick. • Kosher Salt – Essential for seasoning; sea salt can be used as an alternative. • Black Pepper – Adds heat; freshly cracked pepper enhances the dish even more. • Smoked Paprika – Provides a smoky note; regular paprika is a suitable substitute. For the Mashed Potato Layer • Russet Potatoes – These make the creamy mashed base; Yukon Gold potatoes work well too. • Unsalted Butter – Adds richness to your mashed miracle; substitute with margarine for a dairy-free option. • Sour Cream – Creates an incredibly creamy texture; Greek yogurt offers a lighter version. • Whole Milk – Ensures a creamy consistency; you can also use half-and-half or non-dairy milk. For the Topping • Shredded Sharp Cheddar Cheese – Adds creaminess and robust flavor to the casserole; replace with pepper jack for extra heat. • Cooked Bacon, Crumbled – Provides a crunchy, flavorful topping; diced ham can be used instead if desired. • Sliced Green Onions – Adds freshness and a bit of crunch; chives or shallots make great alternatives. • Chopped Fresh Parsley (optional) – Brightens the flavor and garnishes the dish; consider fresh herbs like thyme or basil for variety. • Barbecue Sauce (optional drizzle) – Adds a touch of sweetness; drizzle if you want to elevate the flavor. With these ingredients, you’re well on your way to creating a Loaded Meatloaf and Potato Casserole that will quickly become a family favorite! Step‑by‑Step Instructions for Loaded Meatloaf and Potato Casserole Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C) to ensure even cooking. While your oven heats up, grease a 9×13-inch baking dish with a little cooking spray or butter. This will help the Loaded Meatloaf and Potato Casserole release easily after baking. Step 2: Prepare the Potatoes Peel and chop your russet potatoes into even-sized chunks, then place them in a large pot of salted water. Bring the water to a boil over medium-high heat and cook the potatoes for 12–15 minutes, or until they’re tender enough to easily pierce with a fork. Drain the potatoes and set them aside. Step 3: Make the Meatloaf Mixture In a large bowl, combine the ground beef, plain dry breadcrumbs, 0.33 cup of whole milk, ketchup, Worcestershire sauce, finely chopped onion, garlic powder, kosher salt, black pepper, and smoked paprika. Gently mix with your hands until combined, being careful not to overmix. This flavorful mixture forms the base of your Loaded Meatloaf and Potato Casserole. Step 4: Bake the Meatloaf Layer Take the meatloaf mixture and press it evenly into the prepared baking dish. Place the dish in the preheated oven and bake for 20 minutes, or until the edges are just beginning to set but the center remains slightly soft. This initial baking helps enhance the flavors before adding the creamy potatoes. Step 5: Mash the Potatoes While the meatloaf is baking, prepare your mashed potatoes. In a large bowl, combine the drained potatoes with unsalted butter, sour cream, the remaining milk, and a pinch of salt and pepper. Mash the mixture until it’s creamy and smooth, then spread this luscious layer over the cooked meatloaf, ensuring it covers it completely. Sprinkle half of the shredded cheddar cheese on top. Step 6: Final Bake Return the Loaded Meatloaf and Potato Casserole to the oven and bake for an additional 20–25 minutes. Look for bubbling edges and a golden color on top, signaling that it’s ready. After this, add the remaining cheddar cheese and crumbled bacon, and bake for another 5 minutes, or broil for a minute, watching closely to avoid burning. Step 7: Rest and Serve Once your casserole is beautifully golden and bubbling, remove it from the oven and allow it to rest for 10 minutes. This resting time makes slicing easier and allows the flavors to meld beautifully. Garnish with sliced green onions and fresh parsley, and drizzle with barbecue sauce if desired before serving your delicious Loaded Meatloaf and Potato Casserole. What to Serve with Loaded Meatloaf and Potato Casserole As you gather around the table savoring the bubbling goodness of your casserole, let’s round out your meal with these delightful pairings. Fresh Green Salad: A crisp, colorful salad balances the richness of the casserole and adds a refreshing crunch to each bite. Garlic Bread: This warm, toasty staple complements every hearty forkful, providing a lovely buttery contrast to the savory flavors. Roasted Brussels Sprouts: The earthy taste and crunchy texture are the perfect sidekick, adding depth while blending beautifully with the meatloaf. Steamed Broccoli: Lightly seasoned with lemon and garlic, this veggie gives a pop of color and nutrients, enhancing your meal’s nutritional profile. Creamy Coleslaw: This tangy, crunchy side adds a delightful contrast and a touch of sweetness to balance the savory casserole beautifully. Apple Sauce: A dollop of this sweet and tangy treat can create a comforting balance, reminiscent of childhood dinners. Homemade Cornbread: Soft and slightly sweet, cornbread pairs perfectly with that rich, savory goodness, offering a wonderful texture combination. Red Wine: A glass of Merlot or Cabernet Sauvignon enhances the meal’s flavors, creating an indulgent dining experience. Chocolate Chip Cookies: End your meal on a sweet note with warm cookies, adding nostalgia and comfort, just like the casserole itself. How to Store and Freeze Loaded Meatloaf and Potato Casserole Fridge: Store leftovers in an airtight container for up to 4 days. Make sure the casserole is cooled before sealing to prevent condensation. Freezer: If you’d like to save some for later, wrap tightly in plastic wrap followed by foil or place in a freezer-safe container. The casserole can be frozen for up to 3 months. Reheating: To enjoy your Loaded Meatloaf and Potato Casserole, reheat covered in a 325°F oven for about 25–30 minutes until hot throughout. You can also microwave portions for a quick meal, just be cautious not to dry it out. Make-Ahead: For easier weeknights, prepare the casserole up to the final bake, cover, and refrigerate for up to a day in advance. Just remember to adjust the baking time if baking directly from the fridge. Make Ahead Options Preparing the Loaded Meatloaf and Potato Casserole in advance is an excellent way to save time on busy weeknights! You can mix the meatloaf base and store it in the refrigerator for up to 24 hours before baking; this allows the flavors to deepen. Additionally, you can make the mashed potatoes a day ahead, keeping them refrigerated, and simply reheat them before layering. To maintain quality, cover your potato mixture tightly to prevent drying. When ready to serve, assemble the casserole by spreading the mashed potatoes over the chilled meatloaf layer and baking it as directed, ensuring you enjoy a delicious meal with minimal effort! Expert Tips for Loaded Meatloaf and Potato Casserole • Don’t Overmix the Meat: Gently combine the ingredients until just mixed. Overmixing creates a dense meatloaf, which can affect the texture of your Loaded Meatloaf and Potato Casserole. • Perfectly Creamy Potatoes: For the ultimate mashed potatoes, make sure to mash them while they’re hot. This ensures a smoother texture without lumps. • Watch the Baking Time: Keep an eye on your casserole while it’s baking. You want a perfectly golden top, but be cautious during broiling as it can burn quickly. • Taste Before Layering: Always taste your meatloaf mixture and mashed potatoes before assembling. A simple tweak of salt or pepper can elevate the flavor of your Loaded Meatloaf and Potato Casserole. • Resting is Essential: Allow the casserole to rest for 10 minutes after baking. This makes it easier to slice and helps the flavors meld together beautifully. Loaded Meatloaf and Potato Casserole Variations Feel free to get creative with this recipe and tailor it to your taste preferences for a unique twist! Spicy Twist: Substitute half the cheddar cheese for pepper jack for an added kick that elevates the flavor profile. The heat balances perfectly with the creamy potatoes. Sweet Potato Delight: Swap out russet potatoes for sweet potatoes for a naturally sweeter flavor and a hint of caramelization. This variation offers a delightful contrast to the savory meatloaf. Vegetable Boost: Add finely chopped veggies like bell peppers or zucchini into the meat mixture to pack more nutrition without changing the cooking time. This not only enhances texture but also adds color and flavor. Gluten-Free Option: Use gluten-free breadcrumbs in the meatloaf for a great alternative that keeps the cozy vibe while accommodating dietary needs. Everyone gets to enjoy! Creamy Garlic Mashed Potatoes: Replace the sour cream with cream cheese for a richer, ultra-creamy mashed potato layer. It’s a luscious indulgence that takes comfort food to the next level. Hearty Meat Blend: Combine ground turkey and beef for a healthier meatloaf layer. This twist maintains moisture and reduces fat content while still packing in the flavor. Bacon Lover’s Version: Add crispy pancetta instead of the crumbled bacon for a deeper, smoky flavor. Every bite becomes a savory experience that’s irresistible. By experimenting with these variations, you can make every batch of this Loaded Meatloaf and Potato Casserole feel brand new! If you’re in the mood for even more delicious dishes, check out my Eggplant Casserole for a hearty vegetarian option or indulge in Garage Butter Steak Bites and Potatoes for another family favorite. Loaded Meatloaf and Potato Casserole Recipe FAQs What kind of potatoes are best for this casserole? For the best results, I recommend using russet potatoes since they provide a creamy texture when mashed. Yukon Golds also work beautifully if you prefer a slightly sweeter flavor. Make sure to peel them for the smoothest mash! How long can I store leftovers? You can store your Loaded Meatloaf and Potato Casserole in an airtight container in the fridge for up to 4 days. Before sealing, ensure it has cooled down to avoid condensation, which can make it soggy. Can I freeze the casserole? Absolutely! To freeze, wrap the casserole tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Just thaw it in the fridge overnight before reheating. Why is my meatloaf dense? If your meatloaf turns out dense, you might have overmixed the meat mixture. When combining, mix just until incorporated to achieve that tender texture. Also, ensure that you’re using the right fat ratio in your ground beef—80/20 is ideal for moisture. Is this casserole suitable for allergies? Great question! This Loaded Meatloaf and Potato Casserole contains gluten from the breadcrumbs and dairy from the cheese and cream. For gluten-free, use gluten-free breadcrumbs, and for a dairy-free version, swap out the milk, sour cream, and cheese for alternatives like almond milk and cashew cream. Always check labels to ensure the substitutions work for your specific dietary needs. How do I reheat this casserole? To reheat, simply cover the casserole with foil and place it in a preheated 325°F oven for about 25–30 minutes, until heated through. If you’re in a hurry, you can microwave individual portions, just be careful not to dry them out! Loaded Meatloaf and Potato Casserole for Cozy Family Dinners A comforting Loaded Meatloaf and Potato Casserole that combines hearty meatloaf flavors with creamy mashed potatoes, perfect for family dinners. Print Recipe Pin Recipe Prep Time 25 minutes minsCook Time 45 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 8 servingsCourse: DinnerCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatloaf Layer1 pound Ground Beef (80/20) or ground turkey with an extra egg1 cup Plain Dry Breadcrumbs or panko for lighter texture0.5 cup Ketchup barbecue sauce can be substituted1 tablespoon Worcestershire Sauce soy sauce as substitute1 medium Finely Chopped Onion or shallots for sweetness1 teaspoon Garlic Powder substitutable with fresh minced garlic1 teaspoon Kosher Salt sea salt can be used0.5 teaspoon Black Pepper freshly cracked for more flavor1 teaspoon Smoked Paprika regular paprika as substituteFor the Mashed Potato Layer2 pounds Russet Potatoes Yukon Gold can be used0.5 cup Unsalted Butter substitutable with margarine0.5 cup Sour Cream Greek yogurt for lighter version0.5 cup Whole Milk half-and-half or non-dairy milk as alternativeFor the Topping2 cups Shredded Sharp Cheddar Cheese pepper jack for extra heat0.5 cup Cooked Bacon, Crumbled diced ham can be used3 tablespoons Sliced Green Onions chives or shallots as alternativesChopped Fresh Parsley optional, can use fresh herbsBarbecue Sauce optional drizzle for flavor Equipment Oven9x13 inch baking dishLarge potlarge bowl Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.Peel and chop the russet potatoes, cook in salted boiling water for 12–15 minutes, then drain.Combine all meatloaf ingredients in a large bowl and mix gently until combined.Press the meatloaf mixture into the prepared baking dish and bake for 20 minutes.Mash the drained potatoes with butter, sour cream, milk, salt, and pepper until creamy.Spread the mashed potatoes over the meatloaf, sprinkling half the cheddar cheese on top.Return to oven and bake for another 20-25 minutes. Add remaining cheese and crumbled bacon, bake for 5 more minutes.Allow to rest for 10 minutes, garnish with green onions and parsley, drizzle with barbecue sauce if desired. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg NotesAllow casserole to rest for easier slicing. Adjust baking time if assembling in advance. Tried this recipe?Let us know how it was!
