This loaded potato and meatloaf casserole stacks a seasoned beef layer under creamy mashed potatoes, crisp bacon, and melted cheddar, all baked in one 9×13 dish.
It combines two classic dinners into a single pan that feeds six, and it is a smart way to use leftover mashed potatoes. Expect just over an hour from start to finish.
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Why This Loaded Potato and Meatloaf Casserole Recipe Works
Baking the meat layer on its own first lets the beef set and release its fat, which you can pour off before adding the toppings. That keeps the potatoes from sitting in grease and gives the casserole clean layers.
Mashed potatoes loosened with a little milk spread easily and bake into a soft blanket with golden peaks. Bacon and cheddar on top add salty crunch and a bubbly, melted finish.
Onion and garlic powder go right into the beef mixture so the flavor runs all the way through. Eggs bind the layer so it slices like meatloaf instead of crumbling.
Ingredients for Loaded Potato and Meatloaf Casserole
- 1 1/2 pounds ground beef, 85 percent lean
- 1/2 cup finely diced yellow onion
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups mashed potatoes, warm or leftover
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 2 tablespoons chopped fresh chives, for garnish
Ground beef. Use 85 percent lean so the layer stays moist. Leaner beef can bake up dry, and fattier beef leaves more grease to pour off.
Mashed potatoes. Leftover mashed potatoes work well, as do fresh ones. Stir in the milk so they spread without tearing the beef layer.
Eggs. They act as the binder in place of breadcrumbs. Beat them lightly before mixing for an even texture.
Bacon. Cook it until crisp, drain on paper towels, and crumble. About 8 slices make a cup.
Cheddar. Sharp cheddar adds punch against the mild potatoes. Shred it from a block so it melts smoothly.
How to Make Loaded Potato and Meatloaf Casserole
1. Prep the pan Heat the oven to 350 degrees F and grease a 9×13 inch baking dish.
2. Mix the beef layer In a large bowl, combine the beef, onion, eggs, garlic powder, salt, and pepper with your hands just until mixed. Press into an even layer across the bottom of the dish.
3. Bake the beef Bake for 25 minutes, until the edges pull away from the dish and the meat is mostly set. Carefully pour off the fat.
4. Loosen the potatoes Stir the milk into the mashed potatoes until smooth and spreadable.
5. Add the toppings Spread the potatoes over the hot beef layer, then scatter the bacon and cheddar on top.
6. Finish baking Return to the oven for 20 to 25 minutes, until the cheese is bubbly and the center reaches 160 degrees F.
7. Rest and garnish Let the casserole stand for 10 minutes, sprinkle with chives, and cut into squares.
How to Serve Loaded Potato and Meatloaf Casserole
Cut the casserole into squares and serve hot with an Italian house salad to lighten the plate. Soft and buttery homemade rolls are good for scooping up the juices, and a side of air fryer asparagus or parmesan garlic roasted Brussels sprouts adds a green vegetable. A spoonful of sour cream on top is a nice finishing touch.
How to Store and Reheat Loaded Potato and Meatloaf Casserole
Cool the casserole and refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months and thaw in the refrigerator overnight. Reheat covered in an oven set to 350 degrees F until the center reaches 165 degrees F.
Tips and Variations for Loaded Potato and Meatloaf Casserole
Mix with a light hand. Overworking the beef makes the layer dense and tough.
Drain the fat. Tilt the dish and use a spoon or turkey baster to remove the fat before adding potatoes.
Use warm potatoes. Cold mashed potatoes are stiff and tear the beef, so warm them with the milk first.
Prep ahead. Dice the onion, cook the bacon, and shred the cheese a day ahead to save time.
Add vegetables. Fold a cup of chopped broccoli into the potatoes for a fuller meal.
Swap the protein. Ground turkey or chicken works too. Cook it to 165 degrees F.
Garnish with sour cream. Add chives and sour cream after baking for a loaded potato finish.
Check the temperature. Use a thermometer to confirm the beef layer is fully cooked. This FDA safe food handling guidance covers cooking temperatures and cooling.
Frequently Asked Questions About Loaded Potato and Meatloaf Casserole
Can I make loaded potato and meatloaf casserole with instant mashed potatoes?
Yes. Prepare them according to the package, using the milk and a little butter, and keep them thick enough to spread.
How do I keep loaded potato and meatloaf casserole from being greasy?
Bake the beef layer first and pour off the fat before adding the toppings. Blot the bacon on paper towels as well.
Can I freeze loaded potato and meatloaf casserole?
Yes, for up to 2 months. Wrap portions tightly, thaw overnight in the refrigerator, and reheat until 165 degrees F.
Can I add breadcrumbs to the beef layer?
Yes, 1/2 cup of panko makes the texture a little lighter. Add 2 tablespoons of milk with it so the mixture stays moist.
What can I use in place of bacon?
Crumbled smoked sausage, ham, or crispy fried onions all add savory flavor.
Loaded Potato and Meatloaf Casserole
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Skillet for bacon
Ingredients
Main Ingredients
- 1 ½ lb ground beef 85 percent lean
- ½ cup finely diced yellow onion
- 2 large eggs
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cup mashed potatoes warm
- ½ cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon crumbled
- 2 tbsp chopped fresh chives for garnish
Instructions
Cooking
- Form the base. Mix the beef, onion, eggs, garlic powder, salt, and pepper, then press into a greased 9×13 inch dish.
- Bake the beef. Bake at 350 degrees F for 25 minutes and pour off the fat.
- Layer the topping. Spread milk loosened mashed potatoes over the beef and add the bacon and cheddar.
- Finish. Bake 20 to 25 minutes more until bubbly and 160 degrees F in the center.
- Rest and serve. Stand 10 minutes, garnish with chives, and cut into squares.
