This Loaded Mashed Potato Meatloaf Casserole layers juicy beef, creamy mashed potatoes, cheddar cheese, and crispy bacon for the ultimate comfort food dinner.
I have to be honest—this Loaded Mashed Potato Meatloaf Casserole wasn’t planned. It was one of those “end of the week, fridge-cleanout” meals that somehow became an instant family favorite.
It all started when I was in a rush to make dinner and had leftover mashed potatoes sitting next to some ground beef. Normally, meatloaf and mashed potatoes are served side by side, but that night, I thought, “What if I just…layer them together?”
And oh my gosh, the results were ridiculous. Like, “where has this been my whole life” level good. My husband went back for seconds before I even finished my plate, and the kids? Zero complaints—just the sound of forks scraping plates clean.
Now? It’s my go-to when I need a cozy, hearty dinner that feels like a warm hug. It’s perfect for family nights or when you need something satisfying without spending hours in the kitchen. Trust me, it’s one of those recipes you’ll make once and crave forever.
Why You’ll Love This Loaded Mashed Potato Meatloaf Casserole Recipe?
This isn’t just your average meatloaf. Nope. This casserole takes comfort food to the next level. Here’s why:
- Two Comfort Classics, One Dish: Meatloaf AND mashed potatoes combined? Why didn’t we think of this sooner?
- Crowd-Pleaser: Seriously, this one disappears faster than you can say “pass the mashed potatoes.”
- Simple Ingredients: No fancy stuff—just pantry staples you probably already have.
- Cheese and Bacon: Need I say more? Cheesy, bacon-y goodness on top seals the deal.
- Make-Ahead Friendly: Perfect for busy nights (or when you want leftovers for lunch the next day).
Ingredient Notes:
A few things to know before you dive in:
- Ground Beef: I use 85/15 for the best balance of juiciness without being greasy.
- Breadcrumbs: They help bind the meatloaf together while keeping it tender.
- Potatoes: Russets work best—they mash up creamy and fluffy, perfect for this dish.
- Cheddar Cheese: Sharp cheddar gives the most flavor, but any melty cheese works.
- Bacon: Because crispy bacon makes everything better.
- Butter & Milk: Essential for those creamy, buttery mashed potatoes that melt in your mouth.
Pro Tip: If you want to really level up the mashed potatoes, add a splash of heavy cream instead of milk. Pure heaven.
How To Make Loaded Mashed Potato Meatloaf Casserole?
Step 1: Preheat & Prep
Start by preheating your oven to 375°F. Grease a 9×9-inch baking dish with a bit of butter or non-stick spray.
Step 2: Mix the Meatloaf
In a big bowl, mix the ground beef, onion, breadcrumbs, milk, egg, salt, and pepper. Use your hands (yep, it’s messy but effective) to mix just until combined. Overmixing can make the meatloaf tough, so be gentle here.
Step 3: Bake the Meatloaf
Press the meat mixture evenly into your prepared dish. Bake it for 15 minutes uncovered. The goal here is to partially cook it since it’s going back into the oven later. Drain any excess fat carefully.
Step 4: Boil the Potatoes
While the meatloaf bakes, boil the peeled and chopped potatoes in a large pot of salted water. Cook for about 15 minutes, or until fork-tender.
Step 5: Mash Perfection
Drain the potatoes, then mash them with butter, milk, salt, and pepper. Go for fluffy, creamy perfection here. A potato masher works great, but a hand mixer? Even better for extra fluffiness.
Step 6: Layer It Up
Spread the mashed potatoes evenly over the meatloaf layer. Don’t stress about making it look perfect—it’s all about flavor here.
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Step 7: Cheese & Bacon Bliss
Sprinkle the cheddar cheese generously on top. Add the crumbled bacon bits next. You’re basically creating a flavor masterpiece now.
Step 8: Bake Again
Pop the casserole back into the oven for 15 minutes, or until the cheese is gooey and golden with crispy bacon goodness.
Step 9: Let It Rest
I know it smells amazing, but give it 5 minutes to rest before slicing. It’ll hold together better, and the flavors will settle perfectly.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then wrap tightly and freeze for up to 3 months.
- Reheat: Warm in the oven at 350°F or microwave for quick leftovers.
Variations and Substitutions:
Feeling adventurous? Here are a few fun twists to try:
- Spicy Kick: Add diced jalapeños to the meat mixture or sprinkle some red pepper flakes on top.
- Loaded Potato Style: Mix sour cream into the mashed potatoes for extra richness.
- Veggie Boost: Stir some finely chopped spinach or mushrooms into the meat mixture.
- Turkey Version: Swap beef for ground turkey for a leaner twist.
What to Serve with Loaded Mashed Potato Meatloaf Casserole?
This dish is practically a meal on its own, but if you’re going all out, here are a few pairing ideas:
- Roasted Veggies: Think green beans, carrots, or broccoli.
- Side Salad: A crisp, tangy salad balances the richness perfectly.
- Garlic Bread: Because carbs on carbs just make sense sometimes.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it fully, cover it, and refrigerate for up to 24 hours before baking.
Can I use instant mashed potatoes?
Sure, but homemade mashed potatoes will give you way better results.
What can I substitute for breadcrumbs?
Try crushed crackers or panko. Even oats work in a pinch!
So there you have it! This Loaded Mashed Potato Meatloaf Casserole is cheesy, comforting, and ridiculously easy to make. It’s the kind of recipe that turns any night into something special.
Try it out and let me know—did your family love it as much as mine? Got any fun twists you added? Drop a comment below—I’d love to hear from you!
Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaded Mashed Potato Meatloaf Casserole
Ingredients
- 1 1/2 lb. Ground Beef 85/15
- 1/4 yellow onion finely chopped
- 2/3 c. seasoned dry breadcrumbs
- 1/3 c. whole milk
- 1 large egg lightly beaten
- 1/2 tsp Kosher salt
- 1/4 tsp coarse ground black pepper
- 2 lb potatoes peeled and cut into 1" chunks
- 1/3 c. unsalted butter
- 1/2 c. whole milk
- 1 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1/2 c. bacon bits cooked and crumbled
- 1 c. cheddar cheese shredded
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a bowl gently mix together the ground beef, chopped onion seasoned breadcrumbs, milk, beaten egg, Kosher salt and coarse ground black pepper. Once combined press this mixture into a baking dish measuring 9x9 inches.
- Place the meatloaf in the oven. Bake it uncovered for 15 minutes. Afterward take it out of the oven. Drain any fat.
- While the meatloaf is cooking, put the peeled and diced potatoes in a pot. Cover them with enough water. Bring it to a boil, over high heat. Let them cook for 15 minutes.
- Drain the water from the potatoes. Add in milk, butter, salt and pepper. Mash everything together until you achieve creamy mashed potatoes.
- Spread the mashed potatoes evenly over the meatloaf and top this combination with cheddar cheese and crispy bacon bits.
- Return to bake for another 15 minutes. Until the bacon becomes crispy, the cheese melts beautifully and a delightful slight crispiness forms, on top of the potatoes.
Notes
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!
2 Responses
This recipe sounds good, but I can’t imagine a 1 1/2 pound meatloaf would be cooked in 30 minutes. What am I missing?
Hi Margaret,
Oven performance can differ, so it’s advisable to confirm doneness, but the suggested timing yielded great results for me.
Bon appétit!