Loaded Mashed Potato Meatloaf Casserole

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This Loaded Mashed Potato Meatloaf Casserole layers a juicy, savory meatloaf base with creamy, buttery mashed potatoes topped with melted cheddar, crispy bacon, and fresh green onions. It is the ultimate all-in-one comfort food dinner.

Ingredients

For the Meatloaf Layer:

  • Meat: 1.5 lbs extra-lean ground beef (or a 50/50 mix of beef and ground pork)
  • Binder: ½ cup panko breadcrumbs, 1 large egg
  • Aromatics: 1 small yellow onion (diced), 3 cloves garlic (minced)
  • Flavoring: 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard
  • Seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper

For the Tangy Meatloaf Glaze:

  • ⅓ cup ketchup
  • 1 tablespoon dark brown sugar
  • 1 teaspoon yellow mustard

For the Loaded Mashed Potato Topping:

  • Potatoes: 3 lbs Russet or Yukon Gold potatoes, peeled and cubed
  • Richness: 4 tablespoons unsalted butter, ½ cup sour cream, ⅓ cup warm milk or heavy cream
  • Cheesy Layers: 1.5 cups shredded sharp cheddar cheese (divided)
  • Toppings: ½ cup cooked, crumbled bacon bits (divided), 3 stalks green onions (thinly sliced)

Step-by-Step Instructions

Step 1: Prep and Boil Potatoes

  1. Place the cubed potatoes into a large pot, cover with cold water by 1 inch, and add a generous pinch of salt.
  2. Bring to a boil over medium-high heat and cook for 15 to 18 minutes, or until the potatoes are fork-tender. Drain well and return them to the warm pot.

Step 2: Make the Meatloaf Base

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with non-stick spray or butter.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, diced onion, minced garlic, 2 tablespoons ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  3. Mix with your hands or a fork just until incorporated (do not overmix, or the meatloaf will become dense).
  4. Press the meat mixture evenly into an even layer across the bottom of your prepared 9×13-inch dish.

Step 3: Add Glaze & Pre-Bake the Meatloaf

  1. In a small ramekin, whisk together the ⅓ cup ketchup, brown sugar, and yellow mustard. Spread the glaze evenly over the raw meatloaf layer.
  2. Bake uncovered at 375°F (190°C) for 20 to 25 minutes until the meat is set and mostly cooked through. Carefully drain off any excess rendered grease or liquid from the dish.

Step 4: Whip the Loaded Mashed Potatoes

  1. While the meatloaf pre-bakes, mash the cooked potatoes in the pot with the butter, sour cream, and milk until smooth and creamy.
  2. Fold in ½ cup of the shredded cheddar cheese, half of the crumbled bacon, and half of the green onions. Season with a little extra salt and pepper to taste.

Step 5: Assemble and Bake to Perfection

  1. Gently spoon the loaded mashed potatoes over the partially cooked meatloaf base, spreading it evenly to the edges with a spatula.
  2. Top with the remaining 1 cup of shredded cheddar cheese and the rest of the crumbled bacon bits.
  3. Return the casserole dish to the oven and bake for an additional 20 to 25 minutes, or until the meat is fully cooked (internal temperature reaches 160°F) and the cheese on top is melted and bubbling around the edges.

Step 6: Garnish and Serve

  1. Remove from the oven and let it rest for 10 minutes so the layers can set up for easier slicing.
  2. Sprinkle the remaining sliced green onions over the top, cut into hearty squares, and serve hot!

Recipe Variations & Tips

  • Make Ahead: You can assemble the meatloaf base and mashed potatoes up to 24 hours in advance in the baking dish. Cover tightly with foil and store in the fridge, then add 10 extra minutes to the total baking time.
  • Extra Veggie Boost: Mix ½ cup of frozen peas and carrots or sweet corn kernels directly into the meatloaf mixture for added color and texture.

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