When it comes to classic comfort food, nothing quite hits the spot like a meat-and-potatoes combo. And let’s be honest—if you’re feeding a hungry crowd or just trying to keep dinner simple but satisfying, a hearty casserole is basically your best friend. That’s exactly why I’m so excited to share this Loaded Potato and Meatloaf Casserole with you. It’s everything we love about a traditional meatloaf dinner, but layered into one bubbling, cheesy, turkey-bacon-topped dish. And yes, it tastes just as amazing as it sounds.

I actually came up with this recipe on one of those nights where I couldn’t decide between making meatloaf or mashed potatoes… so I figured, why not combine the two? One pan, easy cleanup, and everyone went back for seconds. If you’ve ever found yourself staring into the fridge wondering what to do with that ground beef and a bag of potatoes, this recipe is your answer.

It’s got that classic meatloaf base—juicy, seasoned ground beef (or a mix of beef if you like it extra flavorful)—then a creamy layer of homemade mashed potatoes. But we don’t stop there. Oh no. We top the whole thing with sharp cheddar, crispy crumbled turkey bacon, and a dollop of sour cream, green onions, and anything else your heart desires. Basically, it’s a warm hug in casserole form.

Let’s get into it and start building this delicious masterpiece layer by layer.

STEP 1: PREHEAT THE OVEN

Before you get into mixing and mashing, go ahead and preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. A quick spritz of cooking spray will do the trick here—just enough to keep everything from sticking later on.

STEP 2: PREP THE MEATLOAF LAYER

This is where the magic starts. In a large mixing bowl, combine:

• 1 lb ground beef (or go half-and-half for extra juiciness)

• ½ cup breadcrumbs

• ¼ cup milk

• 1 beaten egg

• ¼ cup grated onion (or finely chopped if you prefer a bit more texture)

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp dried thyme

• Salt and pepper to taste

Mix everything together just until it’s combined—don’t overdo it or the meat can turn out a little dense. You want it to hold together but still be tender. Once you’ve got your mixture ready, press it evenly into the bottom of your greased baking dish. Think of it as your savory base layer—it’ll cook up juicy and flavorful, especially with that onion and Worcestershire doing their thing.

STEP 3: WHIP UP THOSE MASHED POTATOES

Next up: potatoes. You’ll want about four medium russet potatoes, peeled and chopped into cubes. Toss them into a pot of salted water and bring to a boil. Let them simmer for about 15–20 minutes, or until they’re fork-tender. Drain well—nobody likes watery mashed potatoes.

Then, mash them up with:

• ½ cup milk

• ¼ cup unsalted butter

• Salt and pepper to taste

You can use a potato masher for a rustic texture or break out the hand mixer if you’re going for ultra-creamy. Either way, you’re aiming for smooth and spreadable. Taste them and adjust the seasoning if needed—you want these potatoes to shine, since they’ll be sitting right on top of that meatloaf layer.

STEP 4: ASSEMBLE THE CASSEROLE

Time to bring it all together. Spread your mashed potatoes right over the meatloaf mixture in the baking dish. Try to smooth it out evenly so it covers every inch. Next, sprinkle 1 cup of shredded cheddar cheese across the top. You can use sharp cheddar for that classic bite, or mix in some Monterey Jack or even a little pepper jack if you’re feeling spicy.

Then, grab 6 slices of cooked turkey bacon, crumble them up, and sprinkle them generously over the cheese. The turkey bacon will crisp up even more in the oven and add a salty, smoky kick that ties the whole dish together.

And there you have it—your casserole is layered and ready for the oven.

STEP 5: BAKE UNTIL GOLDEN AND BUBBLY

Pop your casserole into the preheated oven (375°F/190°C) and let it bake for 30 to 35 minutes. You’re looking for a few key signs that it’s ready:

• The cheese on top should be completely melted and bubbling.

• The turkey bacon should look nice and crisp.

• Most importantly, the internal temperature of the meatloaf layer should hit 160°F (71°C)—that’s your food safety green light.

If you’re not sure, a quick check with a meat thermometer inserted into the center of the casserole will give you peace of mind.

Let the casserole rest for about 5 minutes after baking. It helps everything settle and makes it easier to cut clean slices without falling apart. Trust me on this—those extra few minutes are worth it.

STEP 6: GARNISH AND SERVE

Once it’s had time to rest, it’s time for the final, flavor-boosting touches. Here’s what I recommend:

• ¼ cup sour cream, dolloped across the top or served on the side

• Sliced green onions, for a pop of color and mild onion flavor

• Optional extras: chopped chives, thinly sliced jalapeños, or even a drizzle of hot sauce if your crew likes a little heat

You can also get creative here based on what your family likes. I’ve even topped it with a spoonful of BBQ sauce once for a smoky-sweet twist that turned out amazing. The beauty of this dish is that it’s super customizable—you can adjust the toppings to fit your taste or whatever you’ve got on hand.

TIPS FOR THE BEST LOADED POTATO AND MEATLOAF CASSEROLE

I’ve made this recipe more times than I can count, and through trial and error (and hungry taste testers), I’ve picked up a few tips that make it even better:

• Don’t overmix your meatloaf base. A gentle hand goes a long way. Overmixing can make it tough instead of tender.

• Use freshly grated cheese. Pre-shredded cheese has additives that can make it melt a little weird. Freshly grated cheddar will melt beautifully and taste richer.

• Taste your mashed potatoes before layering. Once they’re in the casserole, it’s hard to adjust for salt. Make sure they’re seasoned just right before adding them on top.

• Make it ahead of time. You can prep the entire dish earlier in the day, cover it with foil, and store it in the fridge until you’re ready to bake. Just add an extra 5–10 minutes to your bake time if it’s going in cold.

• Double it for a crowd. This recipe is a hit at potlucks and family gatherings. Just double the ingredients and use a deeper or larger baking dish.

VARIATIONS TO TRY

Looking to change things up? Here are a few simple swaps and additions that work really well:

• Swap out the protein: Try ground turkey or chicken for a lighter version. Or use Italian sausage for extra flavor.

• Add veggies to the meatloaf layer: Finely diced carrots, bell peppers, or mushrooms mix in well and boost the nutrition.

• Mix up the cheese: While cheddar is classic, you can mix in mozzarella, pepper jack, or even gouda for a fun twist.

• Go Tex-Mex style: Add a little cumin, chili powder, and corn to the meatloaf mixture, and top with pepper jack cheese and jalapeños.

This casserole is flexible and forgiving, which is why it’s such a staple in our dinner rotation. You can keep it classic, or get creative and make it your own.

FREQUENTLY ASKED QUESTIONS

1. Can I make this casserole ahead of time?

Absolutely! You can fully assemble the casserole up to a day in advance and store it in the refrigerator. Just cover it tightly with foil and refrigerate. When you’re ready to bake, add 5–10 minutes to the baking time if it’s going straight from the fridge to the oven.

2. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm it in the oven at 350°F until heated through.

3. Can I freeze this casserole?

Yes, this dish freezes well. You can freeze it before or after baking. For best results, wrap the cooled casserole tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

4. What’s the best way to reheat this without drying it out?

Reheat covered with foil in the oven at 350°F until warm (about 20 minutes if reheating a full portion). If microwaving, add a splash of milk or broth to keep the potatoes moist, and cover loosely to trap steam.

5. Can I make this gluten-free?

Yes, just use gluten-free breadcrumbs in the meatloaf mixture. Everything else in the recipe is naturally gluten-free, but always double-check your ingredients, especially the Worcestershire sauce and turkey bacon, to make sure they’re safe.

6. Can I substitute instant mashed potatoes?

You can, especially if you’re short on time. However, I highly recommend using homemade mashed potatoes for the best flavor and texture. If you do use instant, make them a little thicker so they spread nicely over the meatloaf.

7. Is this casserole spicy?

Not at all in its original form. But if you’d like a little kick, try topping it with sliced jalapeños, mixing in a pinch of cayenne, or adding a dash of hot sauce before serving.

WRAPPING IT UP: WHY YOU’LL LOVE THIS RECIPE AGAIN AND AGAIN

There’s something deeply satisfying about a dish that checks all the boxes—easy to make, crowd-pleasing, and perfect for leftovers. That’s exactly what you get with this Loaded Potato and Meatloaf Casserole. Whether you’re feeding a big family, prepping meals for the week, or bringing something hearty to a potluck, this recipe is a no-fail favorite that always gets rave reviews.

What I love most is how flexible it is. You can go classic or switch things up with different proteins, cheeses, or toppings. And honestly, there’s something really comforting about scooping out a warm slice of meatloaf and mashed potatoes in one bite—especially when it’s covered in melted cheese and turkey bacon.

I’d love to hear how it turns out for you. Did you add your own twist? Serve it for a special occasion? Drop a comment below and share your version—I’m always inspired by the creative spins readers put on these recipes.

And if your family is anything like mine, don’t be surprised when they start requesting this one on repeat. It’s that kind of meal.

Happy cooking, and enjoy every bite!

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LOADED POTATO AND MEATLOAF CASSEROLE

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• Author: Mark's Recipe
• Total Time: 55 minutes

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Description

This hearty casserole layers classic meatloaf with creamy mashed potatoes and tops it all off with melty cheddar cheese, crispy bacon, and fresh garnishes. It’s a comforting, crowd-pleasing meal perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

For the Meatloaf Layer:

• 1 lb ground beef (or half beef)
• ½ cup breadcrumbs
• ¼ cup milk
• 1 egg, beaten
• ¼ cup grated onion (or finely diced)
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

For the Potato Layer:

• 4 medium russet potatoes, peeled and cubed
• ½ cup milk
• ¼ cup unsalted butter
• Salt and pepper to taste

For the Toppings:

• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ¼ cup sour cream
• 2 green onions, sliced
• Optional: Chopped chives, jalapeños, or a dash of hot sauce

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Instructions

1️⃣ Preheat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2️⃣ Prepare the meatloaf layer:
In a large bowl, mix ground meat, breadcrumbs, milk, beaten egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper until just combined. Press mixture evenly into the baking dish.

3️⃣ Make mashed potatoes:
Boil potatoes in salted water for 15–20 minutes or until fork-tender. Drain well. Mash with butter, milk, salt, and pepper until smooth and creamy.

4️⃣ Assemble the casserole:
Spread mashed potatoes over the meatloaf. Sprinkle with cheddar cheese, then top with crumbled bacon.

5️⃣ Bake:
Bake for 30–35 minutes, or until meat is cooked through (160°F/71°C internal temperature) and cheese is melted and bubbly.

6️⃣ Garnish and serve:
Let rest for 5 minutes. Top with sour cream, sliced green onions, and any optional toppings. Serve warm.

Notes

• Meat options: You can use a  mix of ground beef for added flavor and tenderness. Ground turkey can also be used for a leaner version.
• Breadcrumbs: Panko or seasoned breadcrumbs both work well. For a gluten-free option, use crushed gluten-free crackers or oats.
• Mashed potatoes tip: For extra creamy potatoes, warm the milk and butter before mashing. You can also add a little sour cream or cream cheese directly into the mash.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Serving Size: 6–8