Loaded Mashed Potato Meatloaf Casserole with Bacon and Cheese
A hearty comfort food casserole that combines seasoned ground beef meatloaf with creamy mashed potatoes, topped with melted cheddar cheese and crispy bacon bits. This one-dish meal layers familiar flavors into a satisfying dinner that's perfect for family gatherings or weeknight meals when you want something filling and delicious. The meatloaf base is kept moist with breadcrumbs and milk, while the potato topping becomes golden and slightly crispy in the oven, creating appealing textural contrast throughout.
Ingredients
- 1 ½ lb ground beef, 85/15
- ¼ yellow onion, finely chopped
- ⅝ cup seasoned dry breadcrumbs
- ⅓ cup whole milk
- 1 large egg, lightly beaten
- ½ tsp kosher salt
- ¼ tsp coarse ground black pepper
- 2 lb potatoes, peeled and cut into 1 inch chunks
- ⅓ cup unsalted butter
- ½ cup whole milk
- 1 tsp kosher salt
- ½ cup bacon bits, cooked and crumbledturkey bacon1:1lower_fat
cook and crumble turkey bacon
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Mix ground beef, chopped onion, seasoned breadcrumbs, milk, beaten egg, kosher salt and black pepper in a bowl
- 3
Press meat mixture into a 9x9 inch baking dish
- 4
Bake uncovered for 15 minutes, then remove and drain any fat
- 5
Boil peeled and diced potatoes in water over high heat for 15 minutes
- 6
Drain potatoes and mash with milk, butter, salt and pepper until creamy
- 7
Spread mashed potatoes evenly over the meatloaf
- 8
Top with cheddar cheese and bacon bits
- 9
Bake for another 15 minutes until cheese melts and potatoes are lightly crispy
Tips
Drain fat from the meatloaf after the first baking to prevent the casserole from becoming greasy.
For extra fluffy mashed potatoes, use a potato ricer or pass them through a fine mesh strainer.
Let the casserole rest for 5 minutes before serving to allow layers to set properly.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave or whole casserole covered in 350F oven until heated through.
Can assemble completely and refrigerate up to 1 day before final baking. Add 5-10 minutes to final baking time if baking from cold.
Cut into squares and serve hot. Pairs well with steamed green vegetables or a simple salad.
Common Mistakes
Avoid overmixing the meatloaf to prevent tough texture
Drain fat after first baking to avoid greasy casserole
Don't skip resting time to prevent layers from sliding apart when serving
Substitutions
cook and crumble turkey bacon
FAQ
Can I use instant mashed potatoes instead?
Yes, prepare 2 pounds worth of instant mashed potatoes according to package directions, then spread over the meatloaf and continue with recipe.
What if I don't have seasoned breadcrumbs?
Use plain breadcrumbs and add 1/2 teaspoon each of dried oregano, garlic powder, and onion powder to the meat mixture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or cover and reheat in 350F oven until heated through.