Loaded Potato Meatloaf Casserole — Comfort Weeknight Bake

The first bite is all texture: creamy mashed potato, savory meatloaf, and a crisp cheese edge. Loaded Potato Meatloaf Casserole blends mashed potatoes and classic meatloaf into one pan for a weeknight crowd-pleaser. I refined this version over eight test runs at home, dialing the potato-to-meat ratio and the glaze so each square stays moist and holds together. This method borrows meatloaf techniques and shepherd’s pie logic to lock flavor and keep the top perfectly golden. If you enjoy bold, cozy bakes, this will become a staple. For another potato-and-protein idea, try this chorizo potato egg casserole. Read on for equipment notes, exact measurements, and professional tips to get it right on the first bake.

Why This Recipe Works

• Layering mashed potatoes over the meat seals juices so the meat stays tender while the top crisps.
• A quick egg-and-breadcrumb binder in the meat keeps it cohesive without making it dense.
• A sweet-savory glaze caramelizes on top for contrast and visual appeal.
• Using russet potatoes gives a fluffy, dry mash that holds shape under baking heat.
• Salted butter and a splash of sour cream add richness and mouthfeel without sogginess.

Ingredients Breakdown

• Russet potatoes 900 g (2 lb): The high-starch potatoes make fluffy, dry mash that browns well. Avoid waxy types; they produce gummy mash.
• Ground beef 454 g (1 lb), 80% lean: Provides flavor and moisture. Leaner beef will dry the meat layer; choose 80% for balance.
• Yellow onion 150 g (1 medium), finely diced: Sweetness and moisture. Sauté first to remove raw bite.
• Garlic 3 cloves (9 g), minced: Adds savory depth. Add near the end of the sauté to avoid burning.
• Breadcrumbs 60 g (3/4 cup) plain or panko: Binds the meat gently; panko yields a lighter texture.
• Egg 1 large (50 g): Binds the meat. For egg-free swaps, see Variations & Substitutions.
• Cheddar cheese 200 g (about 2 cups shredded): Half folds into the mash; the rest tops the casserole for a golden crust.
• Sour cream 120 g (1/2 cup): Adds creaminess and tang to the mash. You can substitute Greek yogurt, but expect slightly more tang.
• Milk 60 ml (1/4 cup) whole milk: Thins the mash to spoonable texture. Use cream for richer mash, or reduce milk for firmer mash.
• Butter 60 g (4 tbsp): For the mash and dotting on top to encourage browning.
• Ketchup 120 g (1/2 cup) + brown sugar 2 tbsp (24 g) + Worcestershire 1 tbsp (15 ml): Quick glaze for the meat layer; balances sweet and umami.
• Kosher salt 10 g (1 3/4 tsp) and black pepper 2 g (1/2 tsp): Season generously. If using Morton’s salt, halve quantities.
• Chives or green onions, chopped, 2 tbsp (10 g): Fresh garnish.

If you want to reuse leftovers as snacks, see this guide to turning mash into bites: loaded mashed potato balls.

Essential Equipment

• 9 x 13-inch baking dish (23 x 33 cm): Fits the volume and promotes even browning. A smaller dish will overfill.
• Large pot for boiling potatoes.
• Large sauté pan for browning meat and onions.
• Box grater or food processor for shredding cheese.
• Potato ricer or masher: A ricer gives the smoothest mash; a sturdy masher works fine.
• Instant-read thermometer: Check meat doneness precisely.

No ricer? Pass cooked potatoes through a fine-mesh sieve or mash very thoroughly for the same silky finish. For more small-batch potato ideas, see loaded mashed potato bites.

Step-by-Step Instructions

Prep Time: 25 minutes. Cook Time: 45 minutes. Inactive Time: 10 minutes resting. Total Time: 1 hour 20 minutes. Servings: 6 squares (serving size: about 1/6 of casserole).

Step 1: Cook and drain the potatoes

Place 900 g (2 lb) russet potatoes, peeled and cut into 2.5 cm (1-inch) chunks, into cold salted water. Bring to a boil and simmer until tender, 12–15 minutes. Drain well and return to the pot to steam for 1 minute to remove excess moisture.

Step 2: Sauté aromatics and brown the meat

Heat 1 tbsp (15 ml) neutral oil in a large pan over medium-high heat. Sauté 150 g (1 medium) diced yellow onion until translucent and fragrant, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds. Add 454 g (1 lb) ground beef and brown for 6–8 minutes, breaking it apart. Cook until no pink remains and the meat registers 71°C (160°F).

Step 3: Mix the meat layer

Remove pan from heat and stir in 60 g (3/4 cup) breadcrumbs, 1 large egg, 1 tbsp (15 ml) Worcestershire sauce, 1/2 tsp (1 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Taste and adjust salt. Do not overpack the meat — you want a light, yielding layer.

Step 4: Make the mash

To the drained potatoes, add 60 g (4 tbsp) butter, 120 g (1/2 cup) sour cream, and 60 ml (1/4 cup) whole milk. Mash to a smooth, spoonable texture. Stir in 100 g (1 cup) shredded cheddar and 1 tsp (5 g) kosher salt. Mash for 1–2 minutes until fluffy. If mash feels gluey, add 1–2 tbsp milk and mash gently.

Step 5: Assemble the casserole

Preheat the oven to 190°C (375°F). Spread the meat mixture evenly in the bottom of the 9 x 13-inch dish. Spoon the mashed potatoes over the meat and smooth with an offset spatula. Sprinkle the remaining 100 g (1 cup) cheddar over the top and dot with 1 tbsp (15 g) butter.

Step 6: Bake and glaze

Bake, uncovered, at 190°C (375°F) for 25 minutes. While baking, whisk together 120 g (1/2 cup) ketchup, 2 tbsp (24 g) brown sugar, and 1 tbsp (15 ml) Worcestershire sauce. At 25 minutes, remove the casserole and brush the glaze evenly across the top. Return to oven and bake another 10–12 minutes until the cheese is golden and the internal temperature in the meat layer reads 74°C (165°F).

Step 7: Rest and serve

Let the casserole rest 10 minutes before slicing. Resting firms the layers and prevents runny cuts. Garnish with chopped chives and serve warm.

Expert Tips & Pro Techniques

• Use russet potatoes for dry mash: Waxy potatoes hold too much water and yield a gummy mash.
• Common mistake: Overmixing the meat mixture. Stop mixing once ingredients are combined to keep the meat tender.
• Browning the beef thoroughly adds flavor. Scrape browned bits from the pan into the meat mixture.
• Make-ahead: Assemble up to the glazing step, cover, and refrigerate up to 24 hours. Add 8–10 extra minutes to the bake time if starting cold.
• Professional trick: Slightly over-season each component (meat and mash) separately. Layers taste flat if salted only once.
• Leftover idea: Turn portions into bites or croquettes. For inspiration, check this bite recipe: loaded mashed potato bites.

Storage & Reheating

Refrigerator: Cool to room temperature, then store in an airtight container or cover the baking dish tightly with foil. Keeps 3–4 days.

Freezer: The casserole freezes well. Wrap tightly in plastic and foil or use a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat individual portions in a 175°C (350°F) oven for 12–15 minutes, covered for the first 8 minutes to prevent over-browning. For a restored crisp top, remove cover for the last 3 minutes. Microwaving will make the top soft and is not recommended.

Variations & Substitutions

• Vegetarian Version: Replace ground beef with 500 g (about 2 cups) cooked lentils or a plant-based crumble. Increase breadcrumbs by 20 g (¼ cup) and add 1 tbsp (15 ml) soy sauce for umami. Bake time unchanged.
• Turkey or Chicken: Use 500 g (1.1 lb) ground turkey or chicken. These lean proteins can dry out; add 1 tbsp (15 ml) olive oil and reduce bake time by 5 minutes. Check internal temp 74°C (165°F).
• Egg-free: Substitute the egg in the meat mix with 60 g (¼ cup) plain Greek yogurt or 60 g (¼ cup) apple sauce. Expect slightly different texture; yogurt gives better binding than applesauce.
• Gluten-Free: Use 60 g (3/4 cup) gluten-free breadcrumbs or 50 g (1/2 cup) almond flour. If using almond flour, reduce total fat elsewhere by 1 tbsp (15 g) butter.
• Mini Casseroles / Bites: For party bites, spoon the assembled layers into a greased muffin tin and bake 18–22 minutes at 190°C (375°F). For more bite-sized ideas, see loaded mashed potato balls.

Serving Suggestions & Pairings

• Green vegetable: Serve with steamed green beans or a lemony kale salad to cut richness.
• Pickled side: Quick pickled red onions brighten each bite.
• Bread: Buttery dinner rolls keep the meal casual and comforting.
• Dessert pairing: Finish with a simple sweet potato casserole for a homey ending; try this variation: mom’s sweet potato casserole.

Nutrition Information

Per serving (1 of 6 squares). Serving size: approximately 1/6 of casserole.

• Calories: 630 kcal
• Total Fat: 40 g
• Saturated Fat: 16 g
• Cholesterol: 135 mg
• Sodium: 720 mg
• Total Carbohydrates: 34 g
• Dietary Fiber: 3 g
• Sugars: 7 g
• Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my casserole turn out dry?
A: Dry results usually mean the meat was too lean or overbaked. Use 80% ground beef and check the internal temperature. Resting also helps redistribute juices.

Q: Can I make this without eggs?
A: Yes. Replace the egg in the meat mix with 60 g (¼ cup) plain Greek yogurt for best binding, or 60 g applesauce for a milder hold.

Q: Can I double this recipe?
A: Yes. Use two 9 x 13-inch pans or one larger oven-safe dish. Baking time may increase by 8–12 minutes for the larger mass; use an instant-read thermometer to confirm 74°C (165°F) in the meat.

Q: Can I prepare this the night before?
A: Absolutely. Assemble through the mash stage, cover, and refrigerate overnight. Add 8–10 minutes to the bake time if baking straight from chilled.

Q: How long does this keep in the fridge?
A: Store in an airtight container for 3–4 days. Reheat in a 175°C (350°F) oven covered for 12–15 minutes.

Q: Can I freeze individual portions?
A: Yes. Wrap portions tightly in plastic and foil, or use freezer-safe containers. Freeze up to 3 months. Thaw overnight before reheating.

Q: Can I use mashed potato leftovers instead of making fresh mash?
A: Yes. Leftover mash works well if it’s not too watery. Stir in 1 egg or 2 tbsp (30 g) breadcrumbs per 250 g (1 cup) of leftover mash to help it hold.

Conclusion

If you want more inspiration for loaded potato-and-meat bakes, compare variations with this hearty take from This Is Not Diet Food’s Loaded Potato Meatloaf Casserole, and see a crockpot-style version at 365 Days of Crockpot’s Loaded Potato and Meatloaf Casserole.