Description
Mashed Potato Meatloaf Casserole is a comforting and hearty dish combining a classic meatloaf base topped with creamy mashed potatoes, melted cheddar cheese, and crispy bacon bits. This one-pan meal brings together savory flavors and creamy textures, perfect for a family dinner or a cozy night in.
Ingredients
Scale
Meatloaf
- 1 ½ pounds ground beef (85/15)
- ¼ yellow onion, finely chopped
- â…” cup seasoned dry breadcrumbs
- â…“ cup whole milk
- 1 large egg, lightly beaten
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Mashed Potatoes
- 2 pounds potatoes, peeled and cut into 1-inch chunks
- â…“ cup unsalted butter
- ½ cup whole milk
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Topping
- ½ cup bacon bits, cooked and crumbled
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the meatloaf.
- Prepare Meatloaf: In a large bowl, gently combine the ground beef, finely chopped onion, seasoned dry breadcrumbs, whole milk, lightly beaten egg, kosher salt, and coarse ground black pepper. Mix everything thoroughly but gently, then press the mixture evenly into a 9×9-inch baking dish to form the meatloaf base.
- Bake Meatloaf: Place the meatloaf in the oven and bake uncovered for 15 minutes. After baking, carefully remove the dish from the oven and drain any excess fat to keep the casserole from being greasy.
- Cook Potatoes: While the meatloaf is baking, place the peeled and cut potatoes in a pot of water, making sure the water covers the potatoes. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Then drain the potatoes thoroughly.
- Make Mashed Potatoes: Return the drained potatoes to the pot or a mixing bowl, add the unsalted butter, whole milk, kosher salt, and black pepper. Mash everything together until smooth and creamy, adjusting seasoning to taste if needed.
- Assemble Casserole: Spread the prepared mashed potatoes evenly over the baked meatloaf layer. Then sprinkle the shredded cheddar cheese and crumbled cooked bacon bits evenly on top of the mashed potatoes.
- Final Bake: Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
Notes
- For best flavor, allow the beef mixture to sit for a few minutes before pressing into the dish to let breadcrumbs absorb moisture.
- You can use leftover bacon bits or cook and crumble your own bacon to add a smoky flavor.
- Feel free to substitute cheddar cheese with your favorite cheese like mozzarella or Monterey Jack for a different flavor profile.
- Use Yukon Gold potatoes for creamier mashed potatoes or Russet potatoes for fluffier texture.
- Drain excess fat carefully after the first bake to avoid sogginess in the final casserole.
