Loaded Potato and Meatloaf Casserole: juicy meatloaf, creamy loaded potatoes, cheddar, and bacon. Easy, make-ahead, freezer-friendly comfort food the whole family loves.
Alright, lovely readers! Let me whisk you away on a nostalgic journey. Picture this: it was a cold winter evening and I was desperately scanning my pantry for inspiration. I had a little bit of this and a smidgeon of that but nothing seemed to scream 'dinner' out loud. Until it struck me, why not combine two of the greatest comfort foods, mashed potatoes and meatloaf, into one dish? As for the bacon and cheddar - well, I've always believed that everything’s better with them! That evening, the Loaded Potato and Meatloaf Casserole was born. Fast forward to today, it’s become my go-to dish whenever I want a taste of home or need to impress my guests. Yes, it’s that delish!
What Makes This Loaded Potato and Meatloaf Casserole Special?
Why you’ll love it: This oven-baked meatloaf casserole hits all the cozy notes while staying weeknight-easy. I dialed in the seasoning, moisture, and layering so every bite lands.
- Two-layer perfection: Juicy, tender meatloaf base topped with loaded mashed potatoes—cheddar, bacon, and scallions bring the steakhouse vibes.
- No-soggy-potatoes method: Steam off excess moisture and whip with a little cream cheese for a cloud-like, pipeable topping.
- Glaze that doesn’t weep: A bright ketchup-Dijon-Worcestershire glaze that caramelizes instead of pooling.
- Make-ahead friendly: Assemble, chill, and bake later—or freeze for a zero-stress dinner party main.
- Flexible proteins: Ground beef, beef + pork, or turkey—seasoning tweaks included so it never tastes “lean.”
- Meal-prep win: Slices reheat beautifully in the oven or air fryer for crisp edges and creamy centers.
- Family- and kid-friendly: Comfort-food classic that sneaks in extra protein; great for picky eaters.
- Keyword boosters: Easy weeknight comfort food, freezer-friendly casserole, meatloaf with mashed potato topping, one-pan dinner, 9x13 casserole.
Ingredients For Loaded Potato and Meatloaf Casserole:
Choose smart, swap smarter: Use these notes to nail texture and flavor without fuss.
- Herbs + garnish: Scallions or chives keep it bright; parsley adds freshness.
- Ground meat: 80/20 ground beef for juiciness; mix with ground pork for extra richness, or go lean with turkey + a milk-soaked breadcrumb panade.
- Onion + garlic: Finely minced for even distribution; sauté for sweeter flavor or use grated onion for extra moisture.
- Breadcrumbs: Panko for lightness; gluten-free panko or crushed GF crackers work well. Oats are a rustic substitute.
- Binders: Eggs and a splash of milk keep the meatloaf tender and sliceable.
- Flavor boosters: Ketchup, Dijon, Worcestershire (or tamari), smoked paprika, kosher salt, and black pepper for that classic meatloaf warmth.
- Potatoes: Russet for ultra-fluffy; Yukon Gold for buttery flavor and a slightly denser mash.
- Dairy for mash: Butter + sour cream for tang; a little cream cheese = plush texture that pipes beautifully. Milk or half-and-half to loosen.
- Cheese: Sharp cheddar melts and pops; pepper jack for heat; mozzarella for extra pull.
- Bacon: Cooked crisp so it stays crunchy after baking; turkey bacon works in a pinch.
How To Make Loaded Potato and Meatloaf Casserole
Game plan: Bake the meatloaf base first, whip the potatoes while it cooks, then smother, cheese, and finish under heat for a bubbly, golden top.
- Preheat + prep: Heat oven to 375°F. Grease a 9x13 casserole dish or line with parchment for easy lift-out.
- Mix the meatloaf: Stir breadcrumbs with a splash of milk to form a panade. Add ground meat, grated onion, minced garlic, eggs, ketchup, Dijon, Worcestershire, smoked paprika, salt, and pepper. Mix gently with a fork—don’t compact.
- Shape + bake base: Press the meat mixture evenly into the dish. Smooth the top and add a thin swipe of ketchup glaze. Bake 20–25 minutes to set the structure.
- Cook bacon: While the meatloaf starts, cook bacon until crisp. Drain and chop.
- Boil potatoes: Simmer peeled, chunked potatoes in salted water until fork-tender, 12–15 minutes.
- Dry + mash: Drain, return to the hot pot, and let steam off for 2 minutes. Mash with butter, sour cream, cream cheese, and just enough warm milk to get fluffy. Season with salt and pepper.
- Load the mash: Fold in half the cheddar, half the bacon, and some scallions. Keep the rest for topping.
- Layer it up: Spread or pipe the loaded mash over the par-baked meatloaf. Don’t press too hard—keep those air pockets for fluff.
- Cheese + finish bake: Sprinkle remaining cheddar and bacon. Bake 15–20 minutes more, until the meatloaf reaches 160°F in the center and the top is melty.
- Broil for color: Optional—but glorious. Broil 1–2 minutes for golden edges. Rest 10 minutes, then garnish with scallions and slice.
Pro Tips
Make ahead: Assemble fully, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time if cold.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Avoid dense meatloaf: Mix with a light hand and use a fork or your fingers; overworking compacts the proteins.
Perfect mash texture: Steam off moisture after draining; add dairy warm to prevent gumminess.
Lean meat insurance: Using turkey? Add extra panade and 1 tablespoon olive oil for juicier slices.
Even layers: For bakery-pretty swirls, pipe potatoes using a large star tip; otherwise, swoop with a spoon for rustic peaks that brown beautifully.
Crispy bacon hack: Bake bacon on a sheet pan while the meatloaf base cooks—hands-off, less splatter.
Storage & Reheating
- Leftovers that actually reheat well: This loaded potato meatloaf casserole shines the next day.
- Microwave: 60–90 seconds per slice; finish in a hot skillet for crispy bottoms if you like.
- Fridge: Cool, cover, and refrigerate up to 4 days.
- Freeze whole: Wrap the baked and cooled casserole tightly; freeze up to 2 months. Thaw in the fridge overnight.
- Freeze slices: Portion and wrap individually for meal prep; reheat from frozen.
- Oven reheat: 325°F, covered, 20–25 minutes (slices 12–15). Uncover for last 5 minutes.
- Air fryer: 350°F for 8–10 minutes for slices—crispy edges, creamy top.
Variations & Substitutions
Make it yours: Swap flavors, adjust for dietary needs, and keep the comfort.
- Mini casseroles: Bake in ramekins or a muffin tin for freezer-friendly, portioned dinners.
- Gluten-free meatloaf casserole: Use GF panko or crushed GF crackers; swap Worcestershire for tamari if needed.
- Dairy-free: Use olive oil/ghee in the mash, unsweetened almond milk, and DF cheddar-style shreds.
- Low-carb: Cauliflower mash instead of potatoes; add egg yolk for structure.
- Turkey or chicken: Use dark meat or add 1 tablespoon olive oil + extra panade to keep it moist.
- BBQ twist: Brush meatloaf with BBQ sauce instead of ketchup; top with smoked gouda.
- Spicy jalapeño: Add diced jalapeños to the mash; use pepper jack and a pinch of cayenne in the meat.
- Mushroom-onion: Sautéed mushrooms folded into the meat for umami; Swiss on top.
- Shepherd’s pie style: Add peas and carrots over the meat layer before topping with mash.
If “cozy” had a soundtrack, this would be on repeat. It’s the best of both worlds—classic meatloaf comfort with a mountain of loaded mashed potatoes—built to feed a crowd, please kids, and make leftovers you’ll actually fight over. Easy, make-ahead, freezer-friendly, and endlessly riffable: this loaded potato and meatloaf casserole deserves a permanent spot in your rotation.
Loaded Potato and Meatloaf Casserole
Ingredients
- 1 ½ pounds of lean ground beef or turkey
- ½ cup of finely chopped white onion
- 1 tablespoon of minced garlic
- 1 cup of seasoned bread crumbs
- 1 tablespoon of Worcestershire sauce
- 1 large egg lightly beaten
- ⅓ cup of cottage cheese
- ½ cup of BBQ sauce
- 2 pounds of potatoes peeled and diced
- ½ cup of unsalted butter
- ½ cup of sour cream
- ½ cup of warm milk or half-and-half
- 1 teaspoon of kosher salt
- 1 teaspoon of ground black pepper
- 6 slices of thick bacon cooked and crumbled
- 1 ½ cups of shredded cheddar cheese
Instructions
- Preheat the oven to a temperature of 375°F. Prepare a 9x13 inch baking pan by spraying it with a nonstick cooking spray.
- In a large bowl, combine the ground beef or turkey, chopped white onion, minced garlic, seasoned bread crumbs, Worcestershire sauce, lightly beaten egg, cottage cheese, and BBQ sauce.
- Transfer the meat mixture into the prepared baking pan, ensuring it is evenly spread. Bake in the preheated oven for a duration of 30 minutes.
- Concurrently, place the diced potatoes in a pan filled with water and cook over medium heat until they are tender.
- Once the potatoes are cooked, drain the water and incorporate the unsalted butter. Utilize a hand mixer to achieve a smooth consistency. Subsequently, add the sour cream, warm milk or half-and-half, kosher salt, and ground black pepper. Mix until all ingredients are well-combined.
- After the meatloaf has baked for 30 minutes, remove it from the oven and carefully drain any excess grease.
- Apply an even layer of the mashed potatoes over the meatloaf. This should be followed by a generous sprinkling of shredded cheddar cheese and crumbled bacon.
- Place the casserole back into the oven and bake for an additional 15 minutes. The objective is to ensure that the potatoes are thoroughly heated and the cheese has completely melted.
- Once completed, remove the casserole from the oven and let it cool slightly before serving.
More cozy casserole ideas: Explore similar recipes on my site here: casserole recipes, potato dishes, and easy dinner ideas. If meatloaf is your love language, browse all meatloaf-inspired recipes.
