Estimated reading time: 7 minutes
This loaded meatloaf casserole reminds me of a very similar dish my grandmother made. It’s the kind of comforting dinner that doesn’t need anything fancy—just a good meatloaf, creamy mashed potatoes, and a little gravy over the top.
For my version, I’m using my meatloaf mixture and topping it with mashed potatoes loaded with cheddar, bacon, and sour cream. First, the meatloaf gets a head start in the oven. Then we add the potatoes and cheese and finish baking everything together.
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And before anyone comes for me, this isn’t shepherd’s pie or cottage pie! That’s meatloaf under those mashed taters. If you’ve made my classic meatloaf recipe, you’ll recognize my breadcrumb-and-milk soak. I’m keeping that step here, too. Let’s mix it up!
Table of contents
What Makes This Loaded Meatloaf Casserole So Good?
- A real meatloaf layer: It holds together underneath the potatoes, so you get both in each serving.
- Loaded mashed potatoes: Bacon, cheddar, and a little sour cream give the topping plenty of flavor.
- A simple gravy: Make it while the casserole finishes baking, then drizzle it over each plate.
- A familiar homemade dinner: Add a vegetable or salad, and you’re ready to sit down and eat.
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Ingredients You’ll Need
For the meatloaf
Ground beef: I like 90/10 for this casserole because it leaves less grease in the baking dish. However, 80/20 works, too; just carefully spoon off any excess grease after the first bake.
Plain breadcrumbs and milk: Let them soak together for 5 minutes before adding the beef. This is my signature meatloaf step, and it helps keep the meatloaf tender.
Onion: Finely chop it, then sauté it until soft. That way, you won’t have crunchy onion pieces in the finished casserole.
Egg, ketchup, Worcestershire sauce, and seasonings: These give the meatloaf its familiar flavor and help it hold together. The ketchup goes into the meat mixture.
For the loaded mashed potatoes
Potatoes: Russets make fluffy mashed potatoes, while Yukon Golds give you a slightly creamier texture. Either works well here. (although i am yukon gold fan for mashed potatoes!)
Butter and warm milk: Start with the measured milk, then add another splash only if the potatoes need it.
Sour cream: A quarter cup adds a little tang and makes the topping creamier.
Bacon and cheddar: Fold most of the bacon and 1 cup of cheese into the potatoes. Then use the remaining cheese on top and save a little bacon to sprinkle on after baking.
For the beef gravy
Butter, flour, beef broth, Worcestershire sauce, onion powder, and pepper: These make a small batch of gravy for serving. I use low-sodium broth so I can taste it before adding salt.
How to Make Loaded Meatloaf Casserole
1. Start the potatoes and bacon
First, heat the oven to 375°F. Put the peeled potato chunks in a pot, cover with cold water, and add salt. Bring to a boil, then cook until fork-tender.
Meanwhile, cook the bacon until crisp. Drain it on paper towels and crumble it. Pour off the bacon grease, then cook the chopped onion in a little olive oil until soft. Let the onion cool slightly.
2. Soak the breadcrumbs and mix the meatloaf
Pour the milk over the breadcrumbs and let them sit for 5 minutes. Then add the ground beef, cooked onion, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
Gently mix just until everything comes together. Once the ingredients are combined, stop mixing so the meatloaf stays tender.
3. Bake the meatloaf first
Press the mixture evenly into a 9×13-inch baking dish. Then bake uncovered for 25 minutes.
This first bake gives the meatloaf a head start before the potatoes go on. It will finish cooking during the second bake.
4. Make the loaded mashed potatoes
Drain the potatoes well, then mash with the butter and warm milk. Stir in the ¼ cup sour cream, 1 cup cheddar, and most of the bacon.
Next, taste before adding salt because the cheese and bacon already bring some with them. If the potatoes feel too stiff to spread, add a splash more milk.
5. Add the potatoes and finish baking
Carefully spoon off any excess grease from the baking dish. Then dollop the loaded potatoes across the meatloaf and gently spread them to the edges. Sprinkle with the remaining cheddar.
Return the casserole to the oven for another 20–25 minutes, or until the meatloaf layer reaches 160°F. After baking, let it rest for 10 minutes.
6. Make the gravy and serve
While the casserole finishes baking, cook the butter and flour together in a saucepan. Gradually whisk in the broth, then add the Worcestershire sauce, onion powder, and pepper.
Simmer until the gravy lightly coats a spoon. Finally, sprinkle the reserved bacon over the casserole and drizzle a little gravy over each serving.
Nettie’s Tips and Variations
- Don’t skip the breadcrumb soak. Let the crumbs soften in the milk before you add the meat.
- Drain the potatoes well. Extra water can make the topping loose.
- Add milk gradually. The sour cream also softens the potatoes, so check their texture before adding more milk.
- Dollop before spreading. Small spoonfuls make it easier to cover the meatloaf without pulling up the bottom layer.
- Save a little bacon for serving. It adds a crisp finish after baking.
- Keep the gravy pourable. If it thickens while sitting, whisk in a splash of broth.
- Try chives. A little chopped chive on top would be a nice finishing touch.
FAQ
Is loaded meatloaf casserole the same as shepherd’s pie or cottage pie?
They share that familiar mashed potato topping, but this recipe starts with a meatloaf mixture containing egg and breadcrumbs. Instead of a loose meat filling, you get a baked meatloaf layer underneath the loaded potatoes.
Can I use leftover mashed potatoes?
Yes! Use about 5 to 6 cups and warm them before spreading. Then stir in the sour cream, bacon, and cheddar. If your potatoes already contain plenty of butter or milk, you don’t need to add those amounts again.
Can I prepare this casserole ahead of time?
You can cook the bacon and onion, make the loaded potatoes, and prepare the gravy a day ahead. Refrigerate them separately. Then mix the meatloaf when you’re ready to bake and warm the potatoes before adding them after the first bake. Continue straight through both baking stages.
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Loaded Meatloaf Casserole
Ingredients
For the Meatloaf
- 2 pounds ground beef preferably 90/10
- 1 tsp olive oil
- 1/2 cup onion finely chopped
- 1 cup plain breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1 Tbsp Worcestershire sauce
- 1/4 cup ketchup
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
For the Loaded Mashed Potatoes
- 3 pounds Yukon Gold potatoes or russet, peeled and cut into chunks
- 4 Tbsp butter
- 1/2 cup milk plus more as needed
- 1/4 cup sour cream
- salt to taste
- 6 slices bacon cooked crisp and crumbled, divided
- 1 1/2 cups cheddar cheese shredded , divided
For the Beef Gravy
- butter
- 2 Tbsp all-purpose flour
- 1 1/2 cups beef broth plus more to thin if needed
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- – Black pepper to taste
- – Salt only if needed
Instructions
- Start the potatoes. Preheat the oven to 375°F. Put the potatoes in a large pot and cover with cold water. Salt the water, bring to a boil, and cook until fork-tender, about 15–20 minutes once boiling.
- Cook the bacon and onion. Meanwhile, cook the bacon in a skillet until crisp. Drain on paper towels and crumble. Reserve a little bacon for serving. Pour off the bacon grease, then heat the olive oil in the skillet over medium heat. Sauté the onion for 4–5 minutes, until softened. Let cool slightly.
- Soak the breadcrumbs. In a large mixing bowl, combine the breadcrumbs and ½ cup milk. Let soak for 5 minutes.
- Mix the meatloaf. Add the ground beef, cooked onion, egg, Worcestershire sauce, ketchup, garlic powder, salt, and pepper to the soaked breadcrumbs. Gently mix just until combined.
- Bake the meatloaf layer. Press the mixture evenly into a 9×13-inch baking dish. Bake uncovered for 25 minutes. The meatloaf will finish cooking after you add the potatoes.
- Make the loaded mashed potatoes. Drain the cooked potatoes well. Mash with the butter and warm milk, then stir in the sour cream, 1 cup cheddar, and most of the bacon. Taste before adding up to ½ teaspoon salt. Add a splash more milk only if needed for spreading.
- Add the topping. Carefully remove the meatloaf from the oven and spoon off any excess grease. Dollop the loaded mashed potatoes across the meatloaf, then gently spread them to the edges. Sprinkle with the remaining ½ cup cheddar.
- Finish baking. Return to the oven immediately and bake uncovered for another 20–25 minutes, or until a food thermometer inserted into the center of the meatloaf layer reads 160°F. If needed, continue baking until it reaches that temperature. Let rest for 10 minutes.
- Make the gravy. While the casserole finishes baking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden. Gradually whisk in the beef broth until smooth. Add Worcestershire sauce, onion powder, and pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring, until the gravy lightly coats a spoon. Taste before adding salt. Thin with a splash of broth if needed.
- Serve. Sprinkle the reserved bacon over the rested casserole. Cut or scoop into portions and drizzle gravy over each serving. Pass the remaining gravy at the table.
Notes
Recipe Notes
- The gravy makes about 1½ cups, enough for a light drizzle over 8 servings.
- Bake time may vary with your oven and the temperature of the potato topping. Check the meatloaf itself with a thermometer.
- You can use about 5 to 6 cups of leftover mashed potatoes. Warm them, then fold in the sour cream, bacon, and cheddar; adjust added butter and milk to suit.
- Store leftovers and gravy separately in the refrigerator for 3 to 4 days.
- Calculate nutrition in WP Recipe Maker using the ingredients and brands you actually use.