I love how this casserole brings together the best of two worlds. The meatloaf layer is savory and seasoned perfectly, while the mashed potatoes are smooth and creamy. The melted cheddar cheese on top adds that irresistible finishing touch. It’s a complete meal in one pan, easy to make ahead, and even better the next day. I also enjoy how customizable it is—I can easily add vegetables, change up the cheese, or make it a little spicy to suit my mood.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ pounds ground beef 1 onion, finely chopped 2 cloves garlic, minced ½ cup breadcrumbs ¼ cup whole milk 1 large egg 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup ketchup 2 pounds potatoes, peeled and sliced ½ cup sour cream ¼ cup whole milk 2 tablespoons unsalted butter 1 cup shredded cheddar cheese ¼ cup chopped green onions Salt and freshly ground black pepper, to taste
Directions
I start by preheating the oven to 375°F (190°C). In a large bowl, I combine the ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. I mix until everything is well blended and then press the mixture evenly into the bottom of a greased 9×13-inch baking dish. I spread ketchup evenly over the top and bake for 25 minutes.
While the meatloaf bakes, I prepare the mashed potatoes. I boil the peeled potatoes in salted water for about 15 minutes until tender, then drain them well. I mash them with sour cream, milk, and butter until smooth and season them with salt and pepper.
Once the meatloaf layer is done, I spread the mashed potatoes evenly on top. Then I sprinkle cheddar cheese and green onions over the potatoes. I return the casserole to the oven and bake for another 20 minutes, until the cheese is melted and bubbly. I let it rest for 10 minutes before serving so the layers hold together nicely.
Servings and Timing
This recipe makes 8 servings. It takes about 25 minutes to prep and 45 minutes to cook, for a total of 1 hour and 10 minutes.
Variations
Sometimes I like to add a handful of cooked peas, corn, or carrots to the mashed potatoes for extra color and nutrition. For a spicier version, I mix in chopped jalapeños or drizzle hot sauce over the top before baking. If I want something lighter, I use ground turkey instead of beef. I’ve also tried swapping cheddar for mozzarella or gouda, and it turns out delicious every time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 350°F until heated through or microwave individual servings. This casserole also freezes well—I wrap portions tightly and freeze them for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it the night before, refrigerate it, and bake it the next day.
Can I use instant mashed potatoes?
Yes, though I prefer homemade for the best texture and flavor.
Can I make this with ground turkey?
Absolutely, it’s a great leaner option.
Can I add vegetables to the meatloaf layer?
Yes, finely chopped carrots, celery, or bell peppers work beautifully.
What kind of cheese works best?
Cheddar is classic, but mozzarella, gouda, or pepper jack add great flavor too.
How do I make it spicier?
I add diced jalapeños or a few dashes of hot sauce to the meatloaf mix or potatoes.
Can I use leftover mashed potatoes?
Yes, that’s a great way to save time.
How do I keep the mashed potatoes creamy?
I mash them while hot and add the butter and milk right away.
Can I freeze this casserole?
Yes, it freezes very well. I thaw it overnight before reheating.
What can I serve with this dish?
I like to serve it with a simple green salad or steamed vegetables.
Conclusion
Tasty Loaded Potato Meatloaf Casserole is the ultimate comfort food I love turning to when I want something warm, filling, and satisfying. The layers of flavorful meatloaf, creamy mashed potatoes, and gooey melted cheese make it irresistible. It’s easy to prepare, great for leftovers, and perfect for feeding a crowd or prepping ahead for busy nights. Every bite feels like a comforting hug in casserole form.
A hearty, comforting casserole that combines savory meatloaf with creamy mashed potatoes, melted cheddar, and fresh green onions. This loaded potato meatloaf casserole is an all-in-one meal that’s rich, flavorful, and perfect for family dinners or meal prep.
Ingredients
1 1/2 lbs ground beef
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup whole milk
1 large egg
1 tbsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup ketchup
2 lbs potatoes, peeled and sliced
1/2 cup sour cream
1/4 cup whole milk
2 tbsp unsalted butter
1 cup shredded cheddar cheese
1/4 cup chopped green onions
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Mix until well blended.
Press the mixture evenly into the bottom of the prepared dish. Spread ketchup evenly on top.
Bake for 25 minutes while preparing the mashed potatoes.
Boil potatoes in salted water for about 15 minutes until tender. Drain and mash with sour cream, milk, and butter until smooth. Season with salt and pepper.
Spread mashed potatoes evenly over the baked meatloaf layer.
Sprinkle cheddar cheese and green onions over the top.
Return casserole to the oven and bake for another 20 minutes, until cheese is melted and bubbly.
Let rest for 10 minutes before slicing and serving.
Notes
Add peas, corn, or carrots for color and nutrition.
Swap ground beef for turkey for a lighter version.
Use leftover mashed potatoes to save time.
Change up the cheese with mozzarella, gouda, or pepper jack.
