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Ultimate Loaded Baked Potato and Meatloaf Casserole

A generous slice of loaded potato and meatloaf casserole topped with melted cheddar cheese and crispy bacon bits.
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This hearty casserole combines seasoned meatloaf with a creamy, cheesy loaded baked potato topping for a satisfying, one-dish comfort meal.

Ingredients

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

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, 1/4 cup milk, onion, Worcestershire sauce, salt, pepper, and garlic powder. Mix gently until just combined; do not overmix.
  3. Press the meat mixture evenly into the bottom of the prepared baking dish.
  4. Cook the potatoes: Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
  5. Mash the potatoes: Return the drained potatoes to the pot. Add the heavy cream, butter, 1/2 cup of the shredded cheddar cheese, and 1/4 cup milk. Mash until smooth and creamy. Stir in the sour cream.
  6. Spread the mashed potato mixture evenly over the meatloaf layer in the baking dish.
  7. Bake for 35 minutes.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of cheddar cheese and the crumbled bacon over the potato topping.
  9. Return to the oven and bake for another 10-15 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. Garnish with fresh chives.

Notes

  • For an easier cleanup, line the baking dish with parchment paper before assembling.
  • You can substitute ground turkey or a mix of beef and pork for the ground beef.
  • Prepare the meatloaf mixture and potato topping a day ahead, cover, and refrigerate. Add 10 minutes to the initial baking time if baking straight from the refrigerator.

Nutrition

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