Cheesy Meatloaf and Mashed Potato Casserole
Layers of juicy meatloaf, creamy mashed potatoes, and melted cheddar baked together into one comforting family dinner.
Equipment
- 9x9-inch baking dish
- Large mixing bowl
- Parchment paper (optional)
Ingredients
- 1 lb ground beef 85/15 preferred
- 1/2 cup plain breadcrumbs
- 1/3 cup milk
- 1 egg
- 1/4 cup ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cup mashed potatoes prepared or leftover
- 1/4 cup sour cream
- 2 tbsp butter
- salt and pepper to taste, for the potatoes
- 1.5 cup shredded cheddar cheese
- fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F. Grease a 9x9-inch baking dish or line with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
- Spread the meat mixture evenly in the bottom of the prepared baking dish. Bake uncovered for 20-25 minutes.
- Warm the mashed potatoes and stir in sour cream and butter. Season with salt and pepper.
- Carefully spread the mashed potatoes over the baked meatloaf layer.
- Sprinkle shredded cheddar evenly over the top. Bake an additional 10-15 minutes until the cheese is melted and bubbly.
- Let cool for 5-10 minutes. Garnish with chopped parsley if desired. Slice and serve.
Notes
Mix the meatloaf just until combined to avoid a dense texture. Leftover mashed potatoes work well for the topping. Can be assembled up to 24 hours ahead and refrigerated before baking. Store leftovers in the refrigerator up to 4 days, or freeze sliced portions up to 2 months.
