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Distinct layers of rich meatloaf and creamy mashed potatoes baked in a white ceramic dish, topped with melted golden cheddar cheese and chives.

Loaded Potato Meatloaf Casserole: The Ultimate Comfort Food Layer Bake

This Loaded Potato Meatloaf Casserole features distinct layers of rich meatloaf, creamy mashed potatoes, melted golden cheddar cheese, and crispy bacon. It is the ultimate hearty comfort food, baked perfectly in one rustic dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Loaded Potato Meatloaf Casserole
  • 1.5 lbs Ground Beef (80/20) 680g
  • 1 cup Panko Breadcrumbs 60g
  • 1 large Egg
  • 1/4 cup Ketchup 60g
  • 1 tbsp Worcestershire Sauce 15ml
  • 1 tsp Garlic Powder 5g
  • 2 lbs Russet Potatoes 900g, peeled and cubed
  • 1/4 cup Unsalted Butter 56g
  • 1/2 cup Heavy Cream 120ml
  • 1.5 cups Sharp Cheddar Cheese 170g, freshly grated
  • 6 slices Thick-Cut Bacon Cooked and crumbled
  • 2 tbsp Fresh Chives 10g, diced

Equipment

  • 1 9x9 inch White Ceramic Baking Dish Essential for even baking and presentation.
  • 1 Potato Ricer or Masher Used to create lump-free, fluffy mashed potatoes.

Method
 

Building the Layered Bake
  1. Preheat your oven to 375°F (190°C). In a large bowl, gently mix the ground beef, panko, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Press the mixture firmly and evenly into a 9x9 inch white ceramic baking dish.
  2. Bake the meatloaf base uncovered for 25 minutes until firm to the touch. Once baked, carefully drain any excess grease from the dish.
  3. While the meatloaf bakes, boil the cubed Russet potatoes in salted water for 15-20 minutes until fork-tender. Drain and return to the hot pot to evaporate excess moisture.
  4. Add the butter, heavy cream, salt, and pepper to the potatoes. Mash vigorously until completely smooth and creamy.
  5. Spread the creamy mashed potatoes evenly over the baked meatloaf base. Sprinkle the freshly grated cheddar cheese evenly across the top.
  6. Return the dish to the oven for 15 minutes until the cheese is melted, bubbling, and golden. Remove from the oven, top immediately with bacon crumbles and fresh chives, and let rest for 10 minutes before scooping.

Notes

Tip 1: Always drain the excess fat after the initial meatloaf bake to prevent a soggy casserole.
Tip 2: Grate your own cheddar cheese from a block for a smoother, far superior melt.