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Loaded Potato Meatloaf Casserole

Loaded Potato Meatloaf Casserole

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If comfort food is calling your name, Loaded Potato Meatloaf Casserole is the answer. This hearty, satisfying dish combines two beloved classics—meatloaf and loaded mashed potatoes—into one irresistible casserole. Imagine layers of juicy, flavorful meatloaf topped with creamy, cheesy mashed potatoes, then finished with crispy bacon and melty cheese. It’s a dinner masterpiece that’s perfect for feeding a hungry crowd or creating a memorable family meal.

With simple ingredients and easy prep, this casserole is a convenient way to elevate the classic meatloaf. Whether you’re looking to impress guests or simply indulge in some culinary nostalgia,Let’s cooking our Loaded Potato Meatloaf Casserole.

Ingredients

For the Meatloaf Base:

  • 1 ½ pounds ground beef (or a mix of beef and pork)
  • 1 cup breadcrumbs
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Loaded Potato Topping:

  • 4 large russet potatoes (peeled and cubed)
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons unsalted butter
  • 1 cup shredded cheddar cheese (divided)
  • 4 slices cooked bacon (crumbled)
  • 1/4 cup chopped green onions (optional, for garnish)
  • Salt and black pepper (to taste)

Instructions

1: Prepare the Meatloaf Base

  1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, egg, parsley, salt, and pepper. Mix until well combined but do not overwork the meat.
  3. Press the meat mixture evenly into the bottom of the prepared baking dish to create an even layer.

2: Make the Mashed Potatoes

  1. While the meatloaf base is cooking, boil the cubed potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot. Add the sour cream, milk, butter, and half of the shredded cheese. Mash until smooth and creamy. Season with salt and pepper to taste.

3: Assemble the Casserole

  1. Once the meatloaf base is evenly pressed into the dish, spread the mashed potatoes over the top, smoothing them out with a spatula.
  2. Sprinkle the remaining shredded cheddar cheese over the mashed potatoes.

4: Bake

  1. Cover the casserole with foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5: Add Toppings and Serve

  1. Remove the casserole from the oven and sprinkle it with crumbled bacon and green onions, if desired.
  2. Let it rest for 5 minutes before serving. Slice into squares and enjoy!

Tips

  1. Meat Mixture Variations: Try ground turkey or chicken for a lighter version. Adding a splash of barbecue sauce to the meat mixture gives it a sweet, smoky twist.
  2. Use Instant Potatoes: If you’re short on time, instant mashed potatoes can work in a pinch.
  3. Crispier Topping: After baking, broil the casserole for 2-3 minutes for a golden-brown crust on the cheese.
  4. Add Vegetables: Mix in diced bell peppers, shredded carrots, or spinach for extra nutrients.

Storage Instructions

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This casserole freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Variations

  1. Mexican-Style: Add taco seasoning to the meatloaf base and top the mashed potatoes with pepper jack cheese, jalapeños, and a dollop of salsa.
  2. Italian Spin: Use ground pork and Italian seasoning in the meatloaf. Top with mozzarella cheese and marinara sauce.
  3. Vegetarian Option: Substitute the meatloaf with a hearty lentil loaf and use vegetarian bacon for the topping.
  4. Loaded Sweet Potato: Replace russet potatoes with sweet potatoes for a slightly sweeter topping.

Nutrition Details (Per Serving)

  • Calories: 420
  • Protein: 25g
  • Carbohydrates: 30g
  • Fat: 23g
  • Saturated Fat: 12g
  • Cholesterol: 95mg
  • Sodium: 750mg
  • Fiber: 3g
  • Sugar: 5g

FAQ

Can I make this casserole ahead of time?

Yes! Assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking straight from the fridge.

Can I substitute the cheese?

Absolutely! Swap cheddar for Monterey Jack, Gouda, or mozzarella. Choose a cheese that melts well for the best results.

Can I use instant potatoes?

Yes, instant potatoes can save time. Prepare them according to package instructions and proceed with the recipe.

How do I know when the meatloaf is fully cooked?

Use a meat thermometer to ensure the meatloaf base reaches an internal temperature of 160°F.

What sides go well with this casserole?

This dish is a meal in itself, but it pairs well with a fresh green salad, roasted vegetables, or a slice of crusty bread.

 

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