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A close-up shot of the Loaded Potato Meatloaf Casserole in a baking dish, with a slice removed to show the distinct layers of meatloaf and mashed potatoes.

Loaded Potato Meatloaf Casserole: The Ultimate Comfort Meal

This Loaded Potato Meatloaf Casserole is the ultimate comfort food, combining a savory, juicy meatloaf base with a creamy, cheesy loaded mashed potato topping. An easy, family-friendly, all-in-one dinner that's guaranteed to be a hit!
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Hearty Meatloaf Base
  • 2 lbs lean ground beef (85/15 or 90/10)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup ketchup, plus more for glaze
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
For the Creamy Loaded Potato Topping
  • 2.5 lbs Russet potatoes, peeled and quartered
  • 1/2 cup butter, softened
  • 1/2 cup sour cream
  • 1/4 cup milk, or more as needed
  • 1 1/2 cups shredded cheddar cheese, divided
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup green onions, thinly sliced
  • Salt and black pepper to taste

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Mixing Bowl
  • 1 Large pot

Method
 

Prepare the Meatloaf Layer
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the ground beef, chopped onion, minced garlic, beaten eggs, breadcrumbs, milk, 1/2 cup ketchup, Worcestershire sauce, salt, pepper, and parsley.
  3. Mix the ingredients with your hands until just combined. Be careful not to overmix, as this can make the meatloaf tough.
  4. Press the meatloaf mixture evenly into the bottom of the prepared baking dish.
  5. Spread a thin layer of additional ketchup over the top of the meatloaf base.
  6. Bake for 40-45 minutes, or until the meatloaf is cooked through.
Make the Mashed Potato Topping
  1. While the meatloaf is baking, place the peeled and quartered potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
  3. Drain the potatoes well and return them to the pot.
  4. Add the softened butter, sour cream, and 1/4 cup of milk. Mash the potatoes until they reach your desired consistency, adding more milk if needed to make them creamy.
  5. Stir in 1 cup of the shredded cheddar cheese, the crumbled bacon, and the sliced green onions. Season generously with salt and pepper to taste.
Assemble and Bake
  1. Once the meatloaf is cooked, carefully remove it from the oven.
  2. Spread the loaded mashed potato mixture evenly over the top of the hot meatloaf base.
  3. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the potatoes.
  4. Return the casserole to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
  5. Let the casserole rest for 10 minutes before slicing and serving. This allows the meatloaf to set, making it easier to serve clean slices.

Notes

Don't Overmix: To ensure a tender meatloaf, mix the ingredients until they are just combined. Overworking the meat can result in a dense, tough texture.
Use Russet Potatoes: Russets are the best choice for this recipe due to their high starch content, which results in fluffy, creamy mashed potatoes.
Freshly Shredded Cheese: For the best melt, shred your own cheddar cheese. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly.
Let it Rest: Allowing the casserole to rest for at least 10 minutes after baking is crucial. It helps the meatloaf firm up, ensuring you can serve perfect, clean slices.