Here’s a delicious Loaded Potato & Meatloaf Casserole recipe idea. It’s like combining meatloaf and loaded baked potatoes into one cozy, cheesy dish. Perfect for dinner!
Ingredients (serves 4–6)
For the Meatloaf Layer:
- 1 lb (450 g) ground beef (or half beef/half pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or Italian seasoning
For the Potato Layer:
- 3–4 medium russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp butter
- 1/2 tsp garlic powder
- Salt & pepper to taste
Toppings:
- 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 4 slices cooked bacon, crumbled
- 2 green onions, chopped
- Extra sour cream for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the potatoes:
- Boil the cubed potatoes in salted water until tender (about 12–15 minutes).
- Drain and mash with butter, milk, sour cream, garlic powder, salt, and pepper. Set aside.
- Make the meatloaf mixture:
- In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, and seasoning.
- Mix until just combined (don’t overmix—meatloaf stays tender).
- Assemble the casserole:
- Spread the meatloaf mixture evenly in the bottom of the prepared baking dish.
- Top with the mashed potatoes, spreading evenly.
- Sprinkle shredded cheese and crumbled bacon over the top.
- Bake:
- Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly, and the meatloaf is cooked through (internal temp ~160°F / 71°C).
- Garnish and serve:
- Sprinkle with chopped green onions.
- Add a dollop of sour cream if desired.
This dish hits all the comfort-food notes: creamy, cheesy, savory, and hearty. It also reheats beautifully for leftovers!
I can also give you a faster, skillet version if you want to skip boiling potatoes. Do you want me to do that?
