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Loaded Potato Meatloaf Casserole: A Comfort Food Recipe

  • Total Time: 110 minutes
  • Yield: 8-10 servings 1x

Description

Comfort food at its finest! A hearty meatloaf base topped with creamy mashed potatoes, melted cheese, crispy bacon, and green onions.

Ingredients

Scale
  • 2 lbs ground beef (80/20 blend recommended for flavor)
  • 1 lb ground pork (optional, adds richness)
  • 1 cup breadcrumbs (plain or Italian seasoned)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1/2 cup milk (whole milk preferred)
  • 2 large eggs, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 5 lbs russet potatoes, peeled and cubed
  • 1 cup milk (warmed)
  • 1/2 cup butter (softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup chopped green onions
  • 1/4 cup sour cream (for serving, optional)

Instructions

  1. In a large bowl, combine the ground beef and ground pork (if using). Gently break up the meat with your hands. Be careful not to overmix, as this can result in a tough meatloaf.
  2. Add the breadcrumbs, chopped onion, minced garlic, and chopped green bell pepper to the bowl. These ingredients will add moisture and flavor to the meatloaf.
  3. In a separate small bowl, whisk together the milk, eggs, Worcestershire sauce, and Dijon mustard. This mixture will help bind the meatloaf ingredients together.
  4. Pour the wet ingredients over the meat mixture. Add the smoked paprika, garlic powder, onion powder, and dried thyme. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for a flavorful meatloaf!
  5. Using your hands, gently mix all the ingredients together until just combined. Again, avoid overmixing. The mixture should be moist but not overly wet.
  6. Place the peeled and cubed russet potatoes in a large pot. Cover with cold water and add a generous pinch of salt. The salt helps to season the potatoes as they cook.
  7. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.
  8. While the potatoes are cooking, warm the milk in a saucepan or microwave. Warming the milk helps it incorporate smoothly into the mashed potatoes.
  9. Once the potatoes are cooked, drain them thoroughly in a colander. Return the potatoes to the pot.
  10. Add the softened butter and cream cheese to the potatoes. Using a potato masher or an electric mixer, mash the potatoes until smooth and creamy.
  11. Gradually add the warmed milk, mixing until you reach your desired consistency. Be careful not to overmix, as this can make the potatoes gluey.
  12. Stir in the sour cream. Season generously with salt and freshly ground black pepper to taste. Taste and adjust the seasoning as needed.
  13. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray. This will prevent the meatloaf from sticking to the dish.
  14. Transfer the meatloaf mixture to the prepared baking dish. Gently press the mixture into an even layer.
  15. Bake the meatloaf in the preheated oven for 45-60 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accuracy.
  16. Remove the meatloaf from the oven. Carefully spread the mashed potato mixture evenly over the top of the meatloaf.
  17. Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the mashed potatoes.
  18. Return the casserole to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are lightly browned.
  19. Remove the casserole from the oven and let it rest for 10 minutes before topping with the crumbled bacon and chopped green onions. This allows the casserole to set slightly, making it easier to slice and serve.
  20. Serve the Loaded Potato Meatloaf Casserole warm. Garnish with an extra dollop of sour cream, if desired. This casserole is a complete meal on its own, but you can also serve it with a side salad or steamed vegetables for a more balanced meal.

Notes

  • You can substitute ground turkey or ground chicken for the ground beef and pork. You can also add other vegetables to the meatloaf mixture, such as diced carrots, celery, or mushrooms.
  • For a richer flavor, use Yukon Gold potatoes instead of russet potatoes. You can also add roasted garlic or herbs to the mashed potatoes.
  • Feel free to use your favorite shredded cheese blend. Pepper jack cheese would add a nice kick.
  • If you don’t have bacon, you can use crumbled sausage or bacon bits.
  • You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add about 10-15 minutes to the baking time if baking from cold.
  • Allow the casserole to cool completely. Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
  • Don’t overmix the meatloaf mixture, as this can result in a tough meatloaf.
  • Be careful not to overmix the mashed potatoes, as this can make them gluey.
  • Use a meat thermometer to ensure the meatloaf is cooked through.
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes

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