Loaded Potato & Meatloaf Casserole
A comforting casserole combining hearty meatloaf and creamy mashed potatoes, topped with cheddar cheese and green onions.
Servings: 6 servings
Equipment
- Casserole Dish
- Large Pot
- Mixing Bowl
Ingredients
Meatloaf Layer
- 1.5 pounds Ground Beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Potato Layer
- 2 pounds Potatoes, peeled and sliced
- 0.5 cup Sour Cream
- 0.25 cup Milk
- 2 tablespoons Butter
- 1 cup Shredded Cheddar Cheese
- 0.25 cup Chopped Green Onions
Seasoning
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
- Place peeled, sliced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well.
- In a large bowl, combine ground beef, finely chopped onion, minced garlic, breadcrumbs, 1/4 cup milk, egg, Worcestershire sauce, salt, and black pepper. Mix until just combined.
- Press the meat mixture evenly into the bottom of the prepared casserole dish.
- Spread ketchup evenly over the top of the meat mixture.
- Return the drained potatoes to the pot. Add butter, sour cream, 1/4 cup milk, and a pinch of salt and pepper. Mash until smooth and creamy.
- Spoon the mashed potatoes over the meatloaf layer in the casserole dish, spreading them to cover the meat completely.
- Sprinkle the shredded cheddar cheese evenly across the top of the potatoes.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly and the meat is cooked through.
- Remove from the oven and let rest for a few minutes before topping with chopped green onions. Slice and serve hot!
Notes
Leftover casserole can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the microwave or oven.