Name: Loaded Mashed Potato Meatloaf Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 lbs ground beef; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1/2 cup breadcrumbs; 1 large egg; 1 tbsp Worcestershire sauce; 1/4 cup ketchup; 1 tsp salt; 1/2 tsp black pepper; 3 lbs russet potatoes, peeled and cubed; 4 tbsp butter; 1/2 cup sour cream; 1/2 cup milk; 1 1/2 cups shredded cheddar cheese, divided; 2 tbsp chopped chives, plus more for garnish

Loaded Mashed Potato Meatloaf Casserole is a cozy, satisfying dish I love making when I want all the comfort of meatloaf and mashed potatoes in one bite. This recipe combines a juicy, flavorful meatloaf base with rich, cheesy mashed potatoes layered on top and baked until bubbly and golden. It’s the kind of hearty meal that brings everyone to the table. Loaded Mashed Potato Meatloaf Casserole

Why You’ll Love This Recipe

I love how this casserole brings together the classic flavors of meatloaf and mashed potatoes in a fun and practical way. It’s easy to prepare, feeds a crowd, and makes cleanup simple with just one baking dish. The mashed potatoes are creamy and cheesy, and the meatloaf underneath is tender and full of savory flavor. It’s a go-to for weeknights and potlucks alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, finely chopped
Garlic, minced
Breadcrumbs
Egg
Worcestershire sauce
Ketchup
Salt and pepper
Russet potatoes, peeled and cubed
Butter
Sour cream
Milk
Shredded cheddar cheese
Chives, chopped

directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a mixing bowl, I combine ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, ketchup, salt, and pepper.
I press the mixture evenly into the bottom of the baking dish to form the meatloaf layer, then bake it for 20–25 minutes.
While that’s baking, I boil the potatoes until tender, then drain and mash them with butter, sour cream, milk, and half of the shredded cheddar.
I stir in some chopped chives for extra flavor.
Once the meatloaf layer is ready, I spread the mashed potatoes evenly over the top.
I sprinkle the remaining cheddar cheese over the potatoes.
I return the dish to the oven and bake for another 15–20 minutes, until the cheese is melted and golden.
I let it rest for a few minutes before serving, then garnish with more chives.

Servings and timing

This recipe serves 6 to 8 people. It takes about 20 minutes of prep time and 40–45 minutes of cook time, so the whole dish is ready in just over an hour.

Variations

When I want a different twist, I sometimes use ground turkey or chicken in place of beef. I’ve also added finely chopped spinach or grated zucchini to the meat mixture to sneak in some vegetables. For a slightly tangy twist, I’ve swapped the sour cream with plain Greek yogurt in the mashed potatoes. And if I’m looking for more texture, I’ll top the casserole with a layer of crispy fried onions right before serving.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the casserole with foil and warm it in the oven at 350°F (175°C) for 20–25 minutes. Individual portions heat up nicely in the microwave as well. This casserole also freezes well—once it’s cooled completely, I wrap it tightly and store it in the freezer for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare the meatloaf and mashed potato layers in advance, assemble the casserole, and refrigerate it. When I’m ready to serve, I just pop it in the oven and bake until hot and bubbly.

What kind of potatoes work best?

I like using russet potatoes because they’re fluffy and mash easily. Yukon Golds also work well if I want a slightly richer taste and creamier texture.

Can I make this dairy-free?

Yes, I’ve made it dairy-free by using plant-based butter, non-dairy milk, and a vegan sour cream substitute. I skip the cheese or use dairy-free shreds.

How can I add more flavor to the mashed potatoes?

I like mixing in roasted garlic, onion powder, or a touch of Dijon mustard for added depth. Chopped herbs like parsley or thyme also give a nice boost.

Is it okay to use instant mashed potatoes?

Definitely. When I’m short on time, I’ve used instant mashed potatoes and just stirred in cheese and chives. It still tastes great and saves prep time.

Conclusion

Loaded Mashed Potato Meatloaf Casserole is one of those comforting, all-in-one meals I love coming back to. It’s flavorful, filling, and perfect for any night of the week. Whether I’m making it for family dinner or meal prepping for the week, it always hits the spot.