Loaded Potato Meatloaf Casserole is comfort food stacked on comfort food: a juicy, flavorful meatloaf base baked in a casserole dish, topped with a thick layer of creamy mashed potatoes, then finished with melted cheddar and crispy bacon. It’s like a classic meatloaf dinner and a loaded baked potato decided to merge into one pan. This is the kind of hearty, indulgent meal that feels perfect for Sunday dinners, cold nights, or anytime you want something cozy and over-the-top satisfying.
Equipment
- Large mixing bowl
- 9×13-inch or 8–9-inch square baking dish
- Medium saucepan (for potatoes)
- Potato masher or hand mixer
- Skillet (for bacon)
- Measuring cups and spoons
Ingredients
- 2 pounds lean ground beef
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- ⅔ cup plain or seasoned bread crumbs
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds potatoes, peeled and cut into chunks
- ⅓ cup unsalted butter
- ½–¾ cup milk or half-and-half
- ½ cup sour cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1½–2 cups shredded cheddar cheese
- 6–8 slices bacon, cooked and crumbled
- Chopped green onions or parsley, for garnish (optional)
Instructions
To make Loaded Potato Meatloaf Casserole, start with the meatloaf base. Preheat your oven to 375°F (190°C) and lightly grease your baking dish. In a large mixing bowl, combine the ground beef, diced onion, minced garlic, bread crumbs, eggs, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. *
Use your hands to gently mix everything just until combined; you want it evenly distributed without overworking the meat, which can make it dense. Press this meat mixture evenly into the bottom of the prepared baking dish, forming a flat, even meatloaf layer that reaches all the corners.
Slide the dish into the preheated oven and bake the meatloaf base uncovered for about 20–25 minutes to set it and start rendering some of the fat. While the meatloaf is baking, place the peeled and chunked potatoes in a medium saucepan, cover with cold water, and add a generous pinch of salt.
Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, usually about 12–15 minutes depending on the size of the chunks.
While the potatoes cook, fry the bacon in a skillet until crisp, then drain on paper towels and crumble it once cool enough to handle. When the potatoes are tender, drain them well and return them to the warm pot. Add the butter, about half of the milk or half-and-half, the sour cream, salt, and pepper.
Mash by hand or use a hand mixer until the potatoes are smooth and creamy, adding more milk as needed to reach a thick but spreadable consistency. Taste and adjust seasoning so the mashed potatoes are flavorful on their own, because they’re going to be the star of the “loaded” layer.
By now, the meatloaf base should be partially cooked. Carefully remove the baking dish from the oven. If there is excess grease pooled around the edges, tilt the dish gently and spoon or drain off as much as you can without disturbing the meat.
This keeps the final casserole from feeling greasy and lets the layers sit more neatly. With the meatloaf still warm in the dish, dollop the mashed potatoes over the top and use a spatula to spread them into an even layer from edge to edge, sealing in the meat. Try to smooth the top but feel free to add a few swirls or peaks, which will brown beautifully under the cheese.
Once the mashed potatoes are spread, sprinkle the shredded cheddar cheese evenly over the top. Then scatter the crumbled bacon all over the cheese, making sure each bite will get some smoky, salty crunch.
Return the casserole to the oven and bake for another 15–20 minutes, or until the cheese is fully melted, bubbling, and beginning to turn golden in spots and the casserole is heated through all the way to the center. If you like an extra browned top, you can switch to the broiler for the last couple of minutes, watching closely so the cheese doesn’t burn.
When the casserole is done, take it out of the oven and let it rest for about 10 minutes before cutting into it. This rest helps the meatloaf firm back up a bit under the hot potato layer and allows the juices to redistribute, making it easier to slice clean squares that show off the layers.
Sprinkle chopped green onions or parsley over the top if you’d like a pop of color and a fresh note to cut through the richness. Use a sharp knife and a spatula to cut and lift out generous squares, making sure to scoop down through all the layers so each serving has meatloaf, mashed potatoes, cheese, and bacon together.
Tips & Variations
This casserole is easy to adapt depending on what you have on hand and how you like your meatloaf. Lean ground beef keeps things from being too greasy, but a mix of beef and pork can add more flavor and moisture if you prefer.
You can also tweak the meatloaf seasoning with a bit of BBQ sauce or ketchup mixed into the meat for a sweeter, tangier profile, or add a spoonful of brown sugar and extra Worcestershire for deeper savory notes. If you have a favorite meatloaf recipe, you can simply press that mixture into the pan and use it as the base for this layered version.
For the potato layer, homemade mashed potatoes will always taste best, but this recipe is also very forgiving of shortcuts. If you’re in a hurry, you can use garlic-flavored instant mashed potatoes prepared according to the package directions, then enrich them with extra butter and sour cream.
You can also fold shredded cheddar or a bit of cream cheese directly into the mashed potatoes for an even more loaded feel before they ever hit the meatloaf. Just keep them thick enough that they sit nicely on top without running.
The “loaded” toppings of cheddar and bacon are classic, but you can easily play around. Pepper Jack or a cheddar blend will give a slightly different flavor and a hint of spice. A sprinkle of Parmesan along with the cheddar adds a sharper, nuttier edge.
If you’re looking to sneak in some vegetables, finely chopped cooked broccoli or green onions folded into the mashed potatoes turn this into a more complete meal in each bite without taking away from the indulgence. For a slightly lighter version, you can reduce the amount of cheese, use half-and-half or milk instead of heavy cream in the potatoes, and use center-cut bacon or turkey bacon.
You can also assemble the casserole ahead of time. Prepare and bake the meatloaf base, make the mashed potatoes, layer the potatoes, cheese, and bacon on top, then cover and refrigerate instead of doing the second bake immediately.
When you’re ready to serve, bring the dish out while the oven preheats, then bake covered until heated through and uncover toward the end to melt and brown the cheese. This make-ahead option is great for holidays or nights when you want all the prep done earlier in the day.
Serving & Storage
Loaded Potato Meatloaf Casserole is rich and filling, so it doesn’t need much alongside it to make a complete meal. A simple green salad with a bright vinaigrette adds freshness and cuts through the richness nicely.
Steamed or roasted vegetables like green beans, broccoli, or a mix of carrots and peas complement the flavors and give some color and crunch to the plate. If you’re hosting a bigger family dinner, you can round things out with rolls or garlic bread, but most of the “carb comfort” is already baked into the casserole.
Leftovers reheat very well and might even slice more neatly the next day as the layers firm up in the fridge. Let the casserole cool completely, then cover the dish tightly with foil or portion into airtight containers and refrigerate for up to 3–4 days.
To reheat a larger portion, cover the dish with foil and warm it in a 325°F (165°C) oven until heated through; remove the foil toward the end if you want to re-crisp the bacon and cheese on top. Individual servings can be reheated in the microwave in short bursts, though the top won’t stay as crisp—still, the flavors will be just as comforting.
For longer storage, you can freeze the casserole after baking and cooling. Wrap the entire dish tightly in plastic wrap and then foil, or freeze individual portions in freezer-safe containers. It will keep for about 2–3 months.
Thaw overnight in the refrigerator, then reheat covered in the oven until hot, adding a light sprinkle of fresh cheese and a bit of crumbled bacon just before the last few minutes of heating if you want to refresh the “loaded” effect.
