Loaded Potato Meatloaf Casserole

A cozy and creamy casserole that blends savory meatloaf with fluffy mashed potatoes, perfect for weeknight dinners.

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Cook and drain the potatoes: Place the russet potatoes in cold salted water, bring to a boil, and simmer until tender, about 12–15 minutes. Drain and steam for 1 minute.
Sauté onions and garlic: Heat oil in a large pan, sauté onions for about 5 minutes, then add garlic for 30 seconds. Add ground beef and brown for 6–8 minutes.
Mix the meat layer: Stir in breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently to prevent overpacking.
Make the mash: Add butter, sour cream, and milk to the potatoes, mash until smooth, then stir in shredded cheddar and salt.
Assemble the casserole: Preheat oven to 190°C (375°F). Spread the meat mixture in a baking dish, layer the mashed potatoes, and top with cheddar and dots of butter.
Bake and glaze: Bake uncovered for 25 minutes. Mix ketchup, brown sugar, and Worcestershire sauce; glaze the casserole and bake for an additional 10–12 minutes.
Rest and serve: Let the casserole rest for 10 minutes, garnish with chives, and serve warm.

For a vegetarian version, use cooked lentils instead of ground beef. Adjust baking time if using a different meat type.