Cheesy Mashed Potato Meatloaf Bake

This Cheesy Mashed Potato Meatloaf Bake is packed with ground beef, cheddar cheese, creamy mashed potatoes, peas, and breadcrumbs. Pure comfort.

this Recipe

Let me be honest with you—I used to side-eye meatloaf. I don’t know if it was the weird cafeteria versions from middle school or the ones that always tasted like overcooked meat bricks growing up (sorry, Dad), but it was a solid “no” from me for years.

But then came a day—one of those days. You know the ones where everything’s falling apart before noon and you realize you forgot to defrost the chicken you were going to make for dinner? Yeah, that kind of day. I had ground beef. I had leftover mashed potatoes from the night before. I had shredded cheese. And I had zero energy left to overthink anything. So I layered it all up in a baking dish, gave it a little seasoning and a lot of hope, and threw it in the oven.

And… magic. No dry meat bricks. No sad side glances at the dinner table. Just cheesy, creamy, cozy goodness that felt like a warm blanket for your insides. That’s when this Cheesy Mashed Potato Meatloaf Bake officially earned its spot in my recipe box. Actually, scratched-out index card stuffed in a drawer, but you get the idea.

Why You’ll Love This Cheesy Mashed Potato Meatloaf Bake Recipe?

Because it’s simple. It’s meatloaf, mashed potatoes, and cheese—but baked together like they were meant to be that way from the start. There’s nothing fancy going on here. No mystery ingredients or three-step gravies. It’s all stuff you probably already have in your kitchen.

It’s also flexible. You can play with the spices, swap the cheese, sneak in veggies. But even at its most basic, this recipe feels like something that came from a diner your grandma would’ve loved. It’s humble food. The kind that doesn’t try too hard, but still delivers every single time.

Ingredient Notes:

I’ve made this dish a dozen times, and honestly? It’s never come out the same way twice—and that’s part of the charm.

• Ground beef (1½ lb): I usually use 80/20 because flavor matters, but I’ve done it with turkey too. Still great.

• Breadcrumbs (¾ cup): Seasoned, plain, crushed crackers… once I used a few sad ends of old hamburger buns. It’s fine.

• Onion + garlic: Cooked down until soft. Adds that sweet, almost caramelized background flavor. Don’t skip these unless you really have to.

• Frozen peas (½ cup): Adds a little texture and sweetness. If you’re not into peas, leave ‘em out. No one’s judging.

• Egg (1): The glue that holds it all together. You could get away without it, but it helps.

• Tomato sauce + BBQ sauce (¼ cup each): Tomato adds richness, BBQ adds smoky sweetness. I’ve subbed ketchup in a moment of desperation.

• Parsley (¼ cup): I forget this half the time and nobody notices, but it does add freshness.

• Potatoes (1½ lb): Russets or Yukon Golds. Peel them or don’t. I’m not the potato police.

• Butter + cream: This is not the time for skim milk. Let the mashed potatoes shine.

• Cheddar (1 cup): Or whatever cheese you love that melts well. Honestly, I’ve even used a shredded taco blend. Worked just fine.

How To Make Cheesy Mashed Potato Meatloaf Bake?

Step 1: Preheat your oven to 400°F.
No shortcuts here. You want that oven ready to go.

Step 2: Sauté your onion and garlic.
Medium heat, olive oil, about 5 minutes until soft. You’ll know when they’re done because your kitchen will smell amazing.

Step 3: Mix your meatloaf.
Toss the ground beef, peas, breadcrumbs, cooked onions/garlic, sauces, egg, parsley, salt, and pepper in a big bowl. I use my hands. I’ve tried using a spoon, but it’s just not the same. Mix until everything’s just combined. Don’t overwork it.

Step 4: Shape and bake.
Form your meatloaf right in a greased 9×13 dish. No need for a loaf pan. Just a chunky oval or rectangle works. Bake uncovered for 30 minutes.

Step 5: Make your mashed potatoes.
Boil peeled, cubed potatoes until tender. Drain them, then add butter, cream, salt, and pepper. Mash them until smooth. Or a little chunky if that’s your thing. Taste and adjust. And yes, licking the spoon is encouraged.

Step 6: Assemble the magic.
Spread the mashed potatoes over the meatloaf, smoothing it out like frosting. Sprinkle cheese generously over the top. Bake another 20 minutes until the cheese is golden and gooey and maybe a little crispy around the edges. That part’s the best.

Let it rest for 5–10 minutes if you can wait. I usually can’t.

Storage Options:

This is one of those dishes that tastes even better the next day. Store it in the fridge for up to 4 days. Microwave works fine, but I like reheating it in the oven so the cheese crisps back up. You can also freeze individual portions. Wrap them in foil and pop ‘em in the oven straight from the freezer. Great for surprise midnight cravings.

Variations and Substitutions:

• Sweet potatoes instead of regular ones? Try it. Slightly sweet, still cheesy, still good.

• Add some cooked bacon to the mashed potatoes. I mean… obviously.

• Spice it up with pepper jack or a few dashes of hot sauce in the meatloaf mix.

• Vegetarian? Use lentils and mushrooms in place of the beef. Totally works.

• Make it mini—bake in muffin tins for cute, personal-sized portions.

What to Serve with Cheesy Mashed Potato Meatloaf Bake?

• A crisp green salad with vinaigrette for balance

• Steamed broccoli or green beans

• Pickles—don’t ask me why, it just works

• Dinner rolls or biscuits if you’re going full comfort carb mode

Frequently Asked Questions:

Can I prep this ahead of time?
Totally. Assemble everything, cover, and refrigerate. Bake when ready. Add 5–10 minutes extra bake time if it’s cold.

Can I use instant mashed potatoes?
Yes. I mean, homemade is better, but desperate times, right?

So here’s the thing—this Cheesy Mashed Potato Meatloaf Bake doesn’t pretend to be fancy. It’s not trying to win any food styling awards. But it’s real. It’s warm. It’s the kind of dish that makes people stay at the table a little longer and maybe even go back for seconds when they weren’t planning to.

If you’ve ever needed a reminder that simple food can still be amazing, this is it.

Try it. Make it yours. And if it becomes one of your comfort meals too? Well, then we’re already friends.

Keep the Flavor Coming – Try These:

Whiskey Pineapple Chicken

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Easy Rotel Sausage Crescents

Cheesy Mashed Potato Meatloaf Bake

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

This comforting baked dish combines a flavorful ground beef meatloaf base with creamy mashed potatoes and melted cheddar cheese, all in one pan.

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6 Servings

Ingredients

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For the Meatloaf:

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 3 teaspoons minced garlic
• 1½ pounds ground beef
• ¾ cup breadcrumbs
• ½ cup frozen peas
• 1 large egg
• ¼ cup tomato sauce
• ¼ cup barbecue sauce
• ¼ cup chopped fresh parsley
• Salt and black pepper to taste

For the Mashed Potatoes:

• 1½ pounds potatoes peeled and cubed
• ¼ cup heavy whipping cream
• 4 tablespoons unsalted butter
• Salt and black pepper to taste

For Topping:

• 1 cup shredded cheddar cheese

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Instructions

 

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.
2. Prepare the aromatics by heating olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and translucent, approximately 5–6 minutes. Remove from heat and allow to cool slightly.
3. Assemble the meatloaf mixture. In a large mixing bowl, combine the ground beef, breadcrumbs, frozen peas, egg, tomato sauce, barbecue sauce, parsley, salt, pepper, and the cooled onion-garlic mixture. Mix thoroughly by hand until all ingredients are evenly incorporated.
4. Shape and bake the meatloaf. Transfer the meat mixture to the prepared baking dish and form it into a loaf shape. Bake uncovered for 30 minutes.
5. While the meatloaf is baking, prepare the mashed potatoes. Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 12–15 minutes. Drain the potatoes thoroughly.
6. Mash the potatoes with the butter, heavy cream, salt, and pepper. Mash until smooth and creamy, adjusting seasoning to taste.
7. Assemble the final bake. Remove the meatloaf from the oven after 30 minutes. Spread the mashed potatoes evenly over the top of the meatloaf. Sprinkle the shredded cheddar cheese on top.
8. Return to the oven and bake for an additional 20 minutes, or until the cheese is fully melted and slightly golden.
9. Rest and serve. Allow the dish to rest for 5–10 minutes before serving.

Notes

To prepare this dish gluten-free, substitute regular breadcrumbs with a certified gluten-free variety. Additionally, ensure that the tomato sauce, barbecue sauce, and shredded cheese are labeled gluten-free, as some brands may contain additives or thickeners derived from wheat. Always verify product labels for those with gluten sensitivity or celiac disease.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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