Loaded Potato and Meatloaf Casserole Recipe

If ever there was a dish that feels like a warm embrace after a long day, it’s the Loaded Potato and Meatloaf Casserole. This recipe pulls together the nostalgic flavors of a classic meatloaf and pairs them with super creamy, cheesy potatoes, all baked in one comforting casserole. Each bite is layers of savory beef, fluffy spuds, and gooey cheese, topped off with those irresistible bacon crumbles and pops of green onion. It’s the kind of meal that earns rave reviews, has everyone asking for seconds, and magically manages to please both picky eaters and hungry adults. Trust me, this is sheer comfort food magic you’ll want to keep in your back pocket!

this Recipe

Ingredients You’ll Need

The ingredient list for Loaded Potato and Meatloaf Casserole is refreshingly straightforward, but every element packs a punch. Each one plays a crucial role, from adding creaminess and big, bold flavor to that all-important ooey-gooey factor that makes casseroles so beloved.

• Russet potatoes: Ideal for mashed potatoes, they get super fluffy and absorb all the buttery flavor.
• Ground beef: Go with 80/20 for juicy, flavorful meatloaf that holds together beautifully.
• Breadcrumbs: These help bind the meatloaf base and keep it perfectly tender.
• Egg: Acts as another binder, ensuring the meat holds together in the casserole layers.
• Milk: Adds creaminess to your mashed potatoes, making them rich but never too heavy.
• Cheddar cheese: It melts into gooey, golden perfection for that “loaded” potato vibe.
• Cooked bacon: Crispy, salty crumbles sprinkled on top elevate this casserole to a whole new level.
• Green onions: Fresh and zippy, they make for an eye-catching (and tasty) finish.
• Butter: For that unmistakable comfort-food richness in every bite of potato.
• Ketchup: The classic meatloaf glaze—sweet, tangy, and unmistakably homey.
• Worcestershire sauce: Brings umami depth to your meatloaf base—don’t skip it!
• Garlic powder, salt, and pepper: Just the right seasoning to make your casserole sing.

How to Make Loaded Potato and Meatloaf Casserole

Step 1: Make the Meatloaf Base

Start by preheating your oven to 375°F (190°C). In a big bowl, combine the ground beef, breadcrumbs, egg, a splash of milk, ketchup, Worcestershire sauce, and a generous pinch each of salt, pepper, and garlic powder. Mix just until everything is incorporated—overmixing can make it tough! Press this mixture evenly into the bottom of a greased baking dish so it forms a compact, even layer ready to soak up all the potato goodness above.

Step 2: Prepare the Creamy Potato Layer

While the meatloaf base bakes for about 15 minutes, peel and chop your russet potatoes. Boil them until they’re fork-tender, then drain and return them to the pot. Mash with butter, more milk, salt, and a touch of pepper. You want them smooth but still sturdy enough to spread—think luscious, not soupy.

Step 3: Assemble It All

Once the meatloaf layer has baked slightly, carefully spread your creamy mashed potatoes right over the top, making sure to cover to the edges. Sprinkle on plenty of shredded cheddar cheese, letting it fall into every nook and cranny. Return the dish to the oven for another 20 minutes, or until the cheese is bubbly and everything smells downright irresistible.

Step 4: Add Those Loaded Toppings

Pull the casserole out and immediately sprinkle over crispy bacon and plenty of chopped green onions. The residual heat helps the toppings meld into the melted cheese, amping up the “loaded potato” vibes. Let it rest for 5 minutes to set, then get ready for cheesy perfection!

Step 5: Serve and Savor

Slice generous portions and dish it up while it’s piping hot. The flavors marry together beautifully when the casserole is freshly baked, and you’ll notice just how wonderfully the meatloaf, potatoes, and toppings work in harmony. Seconds are all but guaranteed!

How to Serve Loaded Potato and Meatloaf Casserole

Garnishes

The crowning glory of any Loaded Potato and Meatloaf Casserole is the finishing flourish. Try more sliced green onions or a sprinkling of freshly cracked black pepper for color and zip. For an extra touch, serve with a dollop of sour cream or even a drizzle of hot sauce for those who like a little fire. It’s simple but makes your casserole feel restaurant-worthy.

Side Dishes

This casserole can absolutely stand alone, but if you want a little something on the side, think crisp, bright flavors to balance all that richness. A snappy green salad with a tangy vinaigrette, simple roasted broccoli, or even some garlicky green beans are perfect partners. If you’re feeling extra, fresh-baked rolls are always a welcome addition for soaking up every last bit.

Creative Ways to Present

For fun, try serving Loaded Potato and Meatloaf Casserole in individual ramekins for a bistro-style vibe, especially great for dinner parties. Or pile up spoonfuls in a wide shallow bowl, swirl with sour cream, and sprinkle extra toppings for a casual, cozy meal. Layer it into a stuffed baked potato for the ultimate “double loaded” experience!

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Potato and Meatloaf Casserole keeps like a dream in the fridge. Just transfer any remaining portions to an airtight container and refrigerate—they’ll stay fresh for up to four days. The flavors only get better as they mingle overnight, making leftovers something to look forward to.

Freezing

If you want to prepare ahead, this casserole freezes beautifully. Assemble and bake as directed, but let it cool completely before wrapping tightly with foil or plastic wrap. Freeze for up to three months. To serve, thaw in the fridge overnight and reheat as usual so every layer comes out as delicious as it went in.

Reheating

To bring your casserole back to bubbling, cheesy-hot goodness, reheat leftovers in a 350°F oven, covered with foil, until warmed through (about 20–25 minutes). For smaller portions, a quick zap in the microwave works just fine, but do it gently in bursts to keep the potatoes creamy.

FAQs

Can I make Loaded Potato and Meatloaf Casserole ahead of time?

Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. When you’re ready, just add a few minutes to the baking time to ensure it heats all the way through.

What’s the best potato for this casserole?

Russet potatoes are the classic choice because they mash up light and fluffy, but Yukon Golds will make your potato layer extra buttery and rich if you prefer a heartier mash.

Can I use ground turkey or chicken instead of beef?

Definitely! Swap in ground turkey or chicken for a leaner twist on Loaded Potato and Meatloaf Casserole, but consider adding a splash of extra milk or some grated onion to keep the meatloaf layer moist.

What’s a good substitute for green onions?

No green onions? Try finely chopped chives for similar flavor and color, or even a bit of minced fresh parsley for a fresh touch on top.

How do I make this gluten-free?

Simply use gluten-free breadcrumbs in the meatloaf layer and double-check that your Worcestershire sauce is gluten free. That’s it—no other major adjustments needed!

Final Thoughts

If you love comfort food with a bit of flair, you really owe it to yourself to make this Loaded Potato and Meatloaf Casserole. It’s hearty, totally satisfying, and guaranteed to spark smiles at the table. Give it a try and watch it become a new family favorite!

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