Ground beef, mashed potatoes, cheddar cheese, bacon, and green onions layered into one hearty dish—Loaded Meatloaf and Potato Casserole that feels like home.
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!
I’ll be honest—meatloaf never used to excite me. It was just one of those “mom meals” that showed up on the table when I was a kid. Reliable, sure, but not exactly jump-up-and-down exciting. Then one night, staring at a pound and a half of ground beef and a box of instant mashed potatoes, I thought, “What if meatloaf met a loaded baked potato and they had a casserole baby?” And yes, I giggled at my own thought while standing in my kitchen.
That first attempt? Totally chaotic. I had cheese everywhere, dropped a spoon on the floor, and accidentally doubled the green onions because I forgot I already added them. But let me tell you—when I pulled it out of the oven, bubbling with cheese and bacon on top, it was gone in minutes. My husband looked at me like I’d just discovered fire, and my kids actually asked for seconds. If you’ve ever served meatloaf to kids, you know what a big deal that is.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Loaded Meatloaf and Potato Casserole Recipe?
Here’s the thing: this isn’t just meatloaf. It’s comfort food turned up a notch. You’ve got all the hearty flavor of beef underneath, but then you pile on creamy potatoes, gooey cheddar, crispy bacon, and a sprinkle of green onions for freshness. Basically, it’s dinner that feels like a hug. And the best part? It’s all in one dish—less cleanup, more couch time.
Ingredient Notes:
Before you jump in, let’s chat about the players in this casserole:
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Ground beef – Lean is best so you don’t end up with a greasy bottom, but not too lean or it’ll dry out. I’ve learned the sweet spot is around 85/15.
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Onion – I dice mine small so my kids don’t “find” them, but if you love a chunky onion bite, go for it.
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Worcestershire sauce – The magic ingredient. It’s that flavor you can’t quite put your finger on, but it makes everything taste richer.
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Bread crumbs & egg – Classic binding agents. Without them, you’ll have more of a ground beef crumble than a loaf.
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Mashed potatoes – Instant is fine (hey, weeknights are busy), but if you’ve got leftover homemade mash, this recipe will thank you.
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Cheddar cheese – The sharper, the better. It cuts through the richness and gives that classic melty top.
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Bacon & green onions – Don’t skimp. They’re the reason this casserole feels like a party instead of a chore.
How To Make Loaded Meatloaf and Potato Casserole?
Step 1: Heat things up
Preheat your oven to 400°F. Get those mashed potatoes made first according to the package—you’ll need them in a few.
Step 2: Mix the meatloaf
In a big bowl, combine the ground beef, diced onion, Worcestershire sauce, and bread crumbs. Use your hands; it’s messy, but it works. Crack in the egg and mix again.
Step 3: Layer the love
Spread the meat mixture into a greased baking dish. Smooth it out so it bakes evenly. Then grab your mashed potatoes and spread them right on top like you’re frosting a savory cake.
Step 4: Load it up
Sprinkle cheddar cheese over the potatoes, then scatter bacon bits and green onions across the top. Honestly, at this point it already looks irresistible.
Step 5: Bake and wait
Cover with foil and bake for 40 minutes. Pull off the foil and bake another 15 minutes until the cheese is bubbly and golden. Then—and this is the hardest part—let it sit for 10 minutes before digging in. Trust me, the flavors settle, and you won’t burn your mouth on molten potatoes.
Storage Options:
Got leftovers? (Unlikely, but hey, it happens.) Store in the fridge for up to 3 days. Reheat in the oven so the cheese gets melty again. You can also freeze slices individually—perfect for quick lunches later. Just thaw overnight in the fridge before reheating.
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Variations and Substitutions:
Here’s where you can play around:
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Use ground turkey or chicken if you want something lighter.
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Try sweet potatoes instead of regular mash for a different vibe.
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Swap the cheddar for pepper jack if you like a little kick.
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Add veggies like corn, peas, or spinach if you want to sneak in something green.
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And if you’re feeling wild, drizzle some hot sauce over the top before serving.
What to Serve with Loaded Meatloaf and Potato Casserole?
This casserole is a meal all on its own, but if you’re in the mood for sides:
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A crisp green salad to balance the richness.
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Roasted broccoli or green beans if you want extra veg.
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Garlic bread, because carbs on carbs is a love language.
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And maybe a glass of red wine or a cold beer—it just works.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. Assemble the whole thing, cover, and refrigerate overnight. Bake when you’re ready.
Can I use homemade mashed potatoes?
Yes, and if you do, I guarantee it’ll taste even better.
How do I know the meat’s cooked?
Check with a thermometer—160°F is your safe zone.
So there it is: Loaded Meatloaf and Potato Casserole that’s cozy, cheesy, and just a little over the top—in the best way. I’ll be honest, I usually grab a second helping even when I tell myself I won’t. What about you? Are you more team “pile on the cheese” or “extra bacon, please”?
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 Meatloaf and Potato Casserole
Ingredients
- 1 package flavored instant mashed potatoes
- 1 ½ pounds lean ground beef
- ¾ cup diced onion
- 1 ½ tablespoons Worcestershire sauce
- 1 cup bread crumbs
- 1 large egg
- ⅓ cup bacon bits
- ¾ cup chopped green onion
- 2 cups freshly shredded cheddar cheese
Instructions
Preheat the oven
- Preheat the oven to 400°F (200°C). Prepare the mashed potatoes according to the package instructions and set aside.
Prepare the meat mixture
- In a large mixing bowl, combine the ground beef, diced onion, Worcestershire sauce, and bread crumbs. Mix by hand until well combined. Add the egg and mix again until incorporated.
Layer the casserole
- Transfer the meat mixture into a greased baking dish and spread evenly. Spoon the prepared mashed potatoes over the meat mixture and smooth the surface.
Add the toppings
- Sprinkle the shredded cheddar cheese evenly over the potatoes. Then distribute the bacon bits and chopped green onions on top.
Bake the casserole
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes, or until the meat is fully cooked and the cheese is melted and golden.
Rest and serve
- Remove from the oven and allow the casserole to rest for 10 minutes before serving. This ensures the layers set properly.
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!
