Loaded Potato & Meatloaf Casserole

Loaded Potato & Meatloaf Casserole is the ultimate comfort food fusion—juicy, flavorful meatloaf topped with creamy, cheesy mashed potatoes. I love how everything comes together in one baking dish for a hearty, satisfying dinner that covers all the bases. It’s like a loaded baked potato met a classic meatloaf and became best friends.

Why You’ll Love This Recipe

I love this casserole because it brings all the comfort and flavor of two favorites into one easy-to-make meal. The meatloaf base is tender and seasoned just right, while the potato layer is rich and cheesy with a touch of sour cream for tang. The whole thing gets baked to golden, bubbly perfection, and every bite is loaded with flavor and texture. It’s also a great make-ahead option and perfect for feeding a crowd.

Ingredients

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

For the Meatloaf:
1.5 pounds ground beef
1 onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
¼ cup milk
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
½ cup ketchup

For the Potato Layer:
2 pounds potatoes, peeled and sliced
½ cup sour cream
¼ cup milk
2 tablespoons butter
1 cup shredded cheddar cheese
¼ cup chopped green onions
Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Prepare the meatloaf base:
   In a large bowl, I mix the ground beef, chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, and half the ketchup (¼ cup). I stir until just combined, then press the mixture evenly into the bottom of the baking dish.

3. Bake the meatloaf layer uncovered for 20–25 minutes while I prepare the potatoes.

4. Cook the potatoes:
   While the meatloaf bakes, I boil the sliced potatoes in salted water until fork-tender, about 10–12 minutes. Then I drain and mash them with sour cream, milk, butter, salt, and pepper. I stir in half the shredded cheese and green onions.

5. Assemble the casserole:
   After the meatloaf has partially baked, I spread the mashed potatoes evenly over the top. I sprinkle the remaining cheddar cheese and green onions on top.

6. Finish baking:
   I return the dish to the oven and bake for another 20–25 minutes, or until the cheese is melted and the top is golden and bubbling. For extra color, I sometimes broil it for 2–3 minutes at the end.

7. Serve hot, garnished with extra green onions or a drizzle of ketchup, if desired.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: About 1 hour 10 minutes

Variations

• I sometimes add cooked bacon bits into the mashed potatoes for a loaded baked potato feel.

• For a little heat, I mix hot sauce or chili flakes into the meatloaf mixture.

• I’ve swapped the cheddar with mozzarella or pepper jack for different cheese vibes.

• Ground turkey or chicken works great if I want a lighter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm portions in the microwave or oven at 350°F until heated through.
It also freezes well—I wrap individual slices or the whole cooled casserole tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use instant mashed potatoes?

Yes, I’ve used instant in a pinch. While homemade is best, a well-seasoned instant mash can still deliver great results.

How do I keep the meatloaf layer from drying out?

I make sure not to overbake the meatloaf layer during the first cook—just enough to set it before topping with potatoes.

Can I add vegetables to the casserole?

Absolutely. I sometimes mix in cooked peas, corn, or diced carrots to make it more of a one-dish meal.

Can I make it ahead of time?

Yes. I assemble the full casserole, cover, and refrigerate it for up to 24 hours. When ready to bake, I add 5–10 extra minutes to the cook time.

What’s the best potato for mashing?

I like using Yukon Golds or Russets—they mash up creamy and hold up well in the oven.

Conclusion

Loaded Potato & Meatloaf Casserole is everything I want in a cozy, satisfying dinner—savory meatloaf, creamy mashed potatoes, gooey cheese, and that crispy baked top. It’s simple enough for a weeknight, but hearty and comforting enough to serve for family dinners or potlucks. Once I make it, it usually ends up on repeat.