Loaded Potato & Meatloaf Casserole Recipe

If you’re craving cozy comfort food that pulls double-duty as both main course and side, look no further than this Loaded Potato & Meatloaf Casserole. This hearty dish layers rich, savory meatloaf with creamy, cheesy potatoes, then bakes it all together for a dinner that’s pure homestyle magic. Whether you’re feeding a hungry family or gathering around the table with friends, this recipe promises plenty of flavor, texture, and those nostalgic “just like mom used to make” vibes. Trust me, once you try this, the words “casserole night” will take on a whole new meaning.

Ingredients You’ll Need

Every ingredient in this Loaded Potato & Meatloaf Casserole brings something special to the table. From the juicy beef and tangy ketchup to the luxurious potatoes and gooey cheddar, each is chosen to create a mouthwatering symphony of comfort food flavors and textures.

• Ground Beef (1.5 pounds): Choose an 80/20 blend for the juiciest meatloaf layer and maximum flavor.
• Onion (1, finely chopped): Adds essential moisture and savory aroma throughout the meatloaf.
• Garlic (2 cloves, minced): Boosts depth and a subtle kick to the base layer.
• Breadcrumbs (1/2 cup): Binds the meatloaf and keeps it tender, not dense.
• Milk (1/4 cup for meatloaf + 1/4 cup for potatoes): Softens both the meatloaf and mashed potatoes for a creamy bite.
• Egg (1): Acts as a binder, ensuring the meatloaf holds together when sliced.
• Worcestershire Sauce (1 tbsp): Infuses the meat with a subtle, savory tang.
• Salt (1 tsp for meatloaf, plus to taste for potatoes): Seasoning superstar for both layers.
• Black Pepper (1/2 tsp for meatloaf, plus to taste for potatoes): Adds gentle heat and balances the richness.
• Ketchup (1/2 cup): Classic topping for that signature glazed finish.
• Potatoes (2 pounds, peeled and sliced): Yukon Gold or Russet work best for a silky, fluffy topping.
• Sour Cream (1/2 cup): The secret to ultra creamy, slightly tangy mashed potatoes.
• Butter (2 tbsp): To give the potato layer buttery richness and sheen.
• Shredded Cheddar Cheese (1 cup): Melts into the potatoes for gooey, cheesy comfort.
• Green Onions (1/4 cup, chopped): A sprinkle on top for color and a fresh, oniony pop.

How to Make Loaded Potato & Meatloaf Casserole

Step 1: Make the Meatloaf Base

Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, 1/4 cup of milk, the egg, Worcestershire sauce, salt, and black pepper. Mix everything together gently with your hands or a spoon—just until it’s all combined. You want it well mixed, but not overworked, to keep the base extra juicy. Press this mixture evenly into the bottom of a lightly greased 9×13-inch casserole dish.

Step 2: Top with Ketchup

Spread the ketchup in a smooth, generous layer right over the meat mixture. This not only adds classic meatloaf flavor but creates that irresistible sticky-sweet glaze after baking.

Step 3: Prepare the Potato Layer

While the meatloaf layer settles, bring a large pot of salted water to a boil. Add the peeled and sliced potatoes, then cook until fork-tender, about 15 minutes. Drain well and return the potatoes to the pot. Add the sour cream, 1/4 cup milk, butter, and a good pinch of salt and pepper. Mash everything until smooth, creamy, and totally lump-free. Don’t be shy—taste and add extra seasoning if you like.

Step 4: Assemble the Casserole

Carefully spread the mashed potatoes over the meatloaf layer, using a spatula to smooth the top so it’s completely covered. Sprinkle the shredded cheddar cheese generously over the potatoes, making sure every inch gets a gooey cheesy blanket.

Step 5: Bake It Up!

Place the casserole in the oven and bake for 35-40 minutes, or until the cheese is melted and bubbly, and you see those glorious golden brown edges forming. If you like your cheese extra golden, you can broil it for 2-3 minutes at the end—just keep a close eye on it.

Step 6: Finish and Garnish

Remove the casserole from the oven and let it rest for at least 10 minutes. This makes it much easier to slice. Finally, scatter those vibrant green onions across the top for a pop of color and fresh bite—your Loaded Potato & Meatloaf Casserole is now ready to serve!

How to Serve Loaded Potato & Meatloaf Casserole

Garnishes

This dish loves a few finishing touches. A sprinkle of extra chopped green onions or fresh parsley livens up the flavors, and a dusting of black pepper right before serving brings a little extra zip. For bacon lovers, a few crispy crumbles never hurt either—it’s your casserole, don’t hold back!

Side Dishes

Because the casserole itself is so hearty, I love bright, fresh sides to complement it. A crisp green salad with a light vinaigrette balances out the richness perfectly, or try simple steamed green beans or roasted broccolini. For a real feast, pile up some dinner rolls to soak up any saucy goodness left on your plate.

Creative Ways to Present

If you want to impress, scoop the Loaded Potato & Meatloaf Casserole into individual ramekins for a fun twist on the classic. Or use a cookie or ice cream scoop for neat, picture-perfect portions. For parties or potlucks, let people top their own with more cheese or scallions—everyone loves a customizable dish!

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Potato & Meatloaf Casserole keeps like a dream. Let it cool completely, then cover tightly or transfer to an airtight container. Refrigerate it for up to 4 days. The flavors get even cozier as they mingle overnight, so don’t be surprised if the leftovers vanish just as quickly as the first serving!

Freezing

If you’re thinking about meal prep, this casserole is freezer-friendly. Wrap the fully assembled but unbaked casserole tightly in plastic wrap and foil, then freeze for up to 2 months. To bake, let it thaw in the fridge overnight, remove the coverings, and proceed with baking as usual. You can also freeze portions after baking—just reheat and enjoy a super convenient dinner.

Reheating

For best results, reheat your Loaded Potato & Meatloaf Casserole covered with foil in a 350°F oven until piping hot, about 20-25 minutes. Individual pieces can also be microwaved in short bursts, though the oven keeps the texture nice and moist. If it looks a little dry, sprinkle a few drops of milk over the potatoes before reheating.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Just be aware that turkey or chicken are leaner, so add a little extra milk or a splash of olive oil to keep the meatloaf moist. The flavor will be lighter but every bit as cozy.

What kind of potatoes work best?

Yukon Golds are wonderfully creamy and have a rich flavor, but Russets are also a classic choice for super fluffy mashed potatoes. Red potatoes can work, but they give a different texture.

Can I add veggies to the casserole?

Yes, toss in a cup of finely chopped bell peppers, carrots, or spinach to the meatloaf layer before baking for a nutritional boost and pops of color. Just make sure the veggies are chopped small for even cooking.

Is it possible to make this dairy-free?

Of course! Use your favorite plant-based milk and sour cream substitutes, and opt for a dairy-free cheese. The result will still be comfort food heaven, minus the dairy.

Can I assemble Loaded Potato & Meatloaf Casserole in advance?

This is a great make-ahead meal. Assemble the casserole up to a day ahead, cover and refrigerate. Bake when ready—just add 10-15 minutes to the baking time if it’s going into the oven cold from the fridge.

Final Thoughts

If comfort food is your love language, you simply have to give this Loaded Potato & Meatloaf Casserole a whirl. It’s a dish meant for sharing, second helpings, and savoring every bite. Don’t be surprised if it instantly becomes a new family tradition—enjoy every cheesy, hearty forkful!

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