Loaded Meatloaf Casserole
Loaded meatloaf casserole combines tender homemade meatloaf with mashed potatoes full of bacon, cheddar, and sour cream. Bake the meatloaf first, add the loaded potato topping, then serve with a drizzle of simple beef gravy.
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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.
Storage and Reheating
Refrigerator: Portion leftovers into shallow containers and refrigerate within 2 hours. Store the gravy separately and use both within 3 to 4 days. Freezer: Freeze cooked portions in airtight containers for up to 2 months for the best texture. Then thaw in the refrigerator before reheating. Reheating: Warm individual portions in the microwave, or cover a baking dish with foil and reheat in a 350°F oven until the center reaches 165°F. Meanwhile, warm the gravy in a small saucepan. Add a splash of broth if it needs thinning.What to Serve with Loaded Meatloaf Casserole
Since the meat and potatoes are already together, I’d keep the sides simple. Green beans, roasted carrots, steamed broccoli, or a crisp lettuce salad would all fit right in. For something cool and tangy alongside it, try my Easy Bean Salad. Or, if you’re planning another meatloaf dinner, you can find my classic meatloaf recipe here. If you make this loaded meatloaf casserole, leave a rating and tell me how it turned out! And while you’re here, sign up for my newsletter so we can keep mixing up more homemade dinners together.Nutrition
Serving: 1servingCalories: 750kcalCarbohydrates: 47gProtein: 35gFat: 47gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 159mgSodium: 1065mgPotassium: 1257mgFiber: 5gSugar: 6gVitamin A: 567IUVitamin C: 35mgCalcium: 278mgIron: 5mg
Tried this recipe?Let us know how it was!