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This Loaded Potato and Meatloaf Casserole delivers classic comfort in every bite with a hearty meatloaf base and fluffy mashed potatoes layered on top. It is the ultimate way to feed a hungry family or wow a crowd at your next gathering I love recipes like this because they capture the essence of home cooking and never fail to bring smiles to the table
Whenever I make this casserole it is always met with excitement My kids start sniffing around the kitchen the moment the potatoes hit the oven and the sound of their forks scraping the plate is the best compliment
Ingredients
- Ground beef: Select eighty five percent lean for perfect moisture and flavor in your meatloaf base Look for beef with a bright cherry red hue and little excess liquid
- Onion: Finely chopped for sweetness and depth Use firm onions with tight skin for freshness
- Garlic: Minced garlic brings savory warmth Fresh cloves beat jarred every time for bold flavor
- Plain breadcrumbs: They bind the meatloaf and keep it tender Opt for unseasoned varieties so spices stand out
- Egg: Acts as a binder to hold the meatloaf together Choose large eggs with no cracks
- Milk: Adds moisture and helps mix ingredients smoothly Whole or two percent work best
- Worcestershire sauce: Brings umami and a hint of tang Select a high quality brand for the richest flavor
- Ketchup: Balances the savory base with a touch of sweetness Look for one with simple ingredients
- Dried oregano and dried basil: Classic herbs that infuse the base with warmth and aroma Crumble in your hands before adding to release their oils
- Salt and pepper: Essential for seasoning Freshly cracked pepper enhances the dish
- Russet potatoes: Known for their fluffy texture after mashing Choose firm potatoes with no green spots or sprouts
- Butter: Key for creamy potatoes Go with unsalted so you can control the seasoning
- Sour cream: Adds tang and extra silkiness Full fat gives the best mouthfeel
- Shredded cheddar cheese: Delivers sharp cheesy richness Buy blocks and grate at home for the silkiest melt
- Chopped green onions: For color and bite Crisp greenery signals freshness
- Shredded mozzarella cheese: Optional but gives that irresistible stretchy gooeyness Choose whole milk mozzarella
- Extra shredded cheese and additional green onions: For the perfect loaded potato finish
- Drizzle of sour cream: Adds creaminess and visual flair
Step-by-Step Instructions
- Mix the Meatloaf Base:
- In a large mixing bowl combine the ground beef onion garlic breadcrumbs egg milk Worcestershire sauce ketchup oregano basil salt and pepper Work gently with clean hands or a fork until all ingredients are evenly incorporated Mixing briefly keeps the loaf light and moist
- Shape and Bake:
- Transfer the meatloaf mixture to a greased baking dish Pat it down into an even layer Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for forty to forty five minutes until the internal temperature reaches one hundred sixty degrees
- Prepare the Potatoes:
- While the meatloaf cooks scrub the russet potatoes and poke a few holes in each Set directly on the oven rack or microwave until fork tender Peel while warm then place the potato flesh in a large bowl
- Mash and Mix:
- Combine potatoes with butter sour cream salt and pepper Mash until creamy and smooth Fold in shredded cheddar cheese and green onions For extra richness stir in mozzarella
- Layer and Top:
- Once the meatloaf is cooked carefully spread the mashed potatoes over the top Smooth gently to cover the entire surface Add extra cheese and green onions if you like
- Final Bake and Brown:
- Place the casserole back in the oven for ten to fifteen minutes until the cheese is melted and bubbly For a beautiful golden top switch to broil for two to three minutes watching closely
- Cool Slice and Serve:
- Let the casserole rest for a few minutes to firm up before slicing This makes it easier to get clean portions with every serving
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The cheddar cheese layered into the potatoes is my favorite part It melts in every forkful and creates an unforgettable creamy bite When I first tested this for a family potluck everyone kept going back for seconds even the picky eaters
Storage Tips
Cover the casserole tightly or transfer slices into airtight containers Refrigerate for up to four days and reheat individual portions in the microwave To freeze wrap baked portions tightly and thaw overnight in the fridge before reheating Bake with a fresh sprinkle of cheese for best results
Ingredient Substitutions
If you’re low on ground beef swap half for ground turkey or pork for a lighter touch Gluten free breadcrumbs work well or try rolled oats for a heartier texture For dairy free mashed potatoes use vegan butter and coconut cream with dairy free cheese
Serving Suggestions
Garnish with chives crispy bacon bits or a dash of smoked paprika for extra flair Pair with a crisp green salad and sautéed seasonal vegetables to round out the meal Leftovers make fantastic lunchbox fillers or stuffed inside rolls for an easy sandwich
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Cultural context
This dish brings together American diner favorites in a single pan Meatloaf has roots in European traditions brought by immigrants while loaded mashed potatoes have always been a symbol of hospitality and bounty Together they create a modern comfort classic that honors generations past
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, you can fully assemble the casserole up to a day in advance. Cover and refrigerate, then bake when ready to serve. Add a few extra minutes to the final bake time if starting cold.
- → What are the best potatoes to use for the topping?
Russet potatoes provide a classic, fluffy texture for mashed potatoes, but Yukon Golds can add a creamy, buttery flavor as well.
- → How can I prevent the meatloaf base from becoming dry?
Avoid overmixing the meat mixture and be careful not to overbake. Using milk and egg in the mix also helps keep it moist and tender.
- → Is it possible to add other ingredients to the mashed potato topping?
Absolutely! Try stirring in cooked bacon bits, chives, or swapping in different cheeses to suit your preference.
- → Can I freeze leftovers?
Yes, the casserole freezes well. Cool completely, wrap securely, and freeze for up to 2 months. Reheat from thawed until piping hot.