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Loaded Potato and Meatloaf Casserole

A hearty slice of loaded potato and meatloaf casserole topped with melted cheddar, bacon, sour cream, and chives.
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Combine the comfort of classic meatloaf with the cheesy, bacon-topped goodness of a loaded baked potato in this hearty, one-dish casserole.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup cooked, crumbled bacon
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1/4 cup ketchup (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Prepare the meatloaf base: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  3. Press the meatloaf mixture evenly into the bottom of the prepared baking dish to form the base layer.
  4. Prepare the potatoes: Boil the peeled and quartered potatoes in salted water until very tender, about 15 to 20 minutes. Drain well.
  5. Mash the potatoes: Return the drained potatoes to the pot. Add the heavy cream, butter, and garlic powder. Mash until smooth. Stir in 1/2 cup of the shredded cheddar cheese.
  6. Spread the mashed potato mixture evenly over the meatloaf layer in the baking dish.
  7. Bake the casserole for 35 minutes.
  8. Remove the dish from the oven. Spread the ketchup evenly over the potato layer. Sprinkle the remaining 1/2 cup of cheddar cheese and the crumbled bacon over the top.
  9. Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the meatloaf is cooked through (internal temperature of 160 degrees Fahrenheit).
  10. Let the casserole rest for 5 minutes before serving. Top individual servings with a dollop of sour cream and a sprinkle of fresh chives.

Notes

  • You can prepare the meatloaf layer and the mashed potatoes ahead of time. Assemble the entire casserole, cover, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the initial baking time if cooking directly from the refrigerator.
  • For extra flavor in the meatloaf, substitute 1/4 cup of the milk with 1/4 cup of beef broth.
  • Use pre-cooked bacon bits for a faster preparation time.

Nutrition

Find it online: https://blissbatter.com/loaded-potato-and-meatloaf-casserole/