Loaded Potato and Meatloaf Casserole Recipe

Introduction of Loaded Potato and Meatloaf Casserole Recipe

I made this Loaded Potato and Meatloaf Casserole on a chilly Sunday evening, and honestly, it hit all the right notes. The mix of creamy mashed potatoes over a juicy meatloaf base felt like the comfort food my soul needed.

I didn’t expect the BBQ glaze and bacon topping to make such a difference, but wow—every bite was perfection. My family devoured it in one sitting, and now it’s become a go-to dish at our dinner table. If you’re craving something hearty, cheesy, and insanely satisfying, you need to try this.

Ingredients You’ll Need

Every ingredient in this recipe adds to the richness and texture—here’s why I use them:

• 1.5 pounds ground beef or turkey – Choose lean for less grease but enough fat for flavor.
• ½ cup white onion, finely chopped – Adds sweetness and depth to the meat.
• 1 tablespoon minced garlic – Don’t skip this; it really boosts the flavor.
• 1 cup seasoned breadcrumbs – Helps bind everything together while adding herby notes
• 1 tablespoon Worcestershire sauce – Adds umami that gives the meat a richer taste.
• 1 large egg, lightly beaten – Essential for holding the meat mixture together.
• ⅓ cup cottage cheese – Makes the meatloaf incredibly moist without making it soggy.
• ½ cup BBQ sauce – Adds a smoky glaze that complements the savory base.
• 2 pounds Russet or Yukon gold potatoes, peeled and diced – Russets are fluffier; Yukon golds are creamier.
• ½ cup unsalted butter – Adds a rich, smooth texture to the potatoes.
• ½ cup sour cream – Makes the mash tangy and decadent.
• ½ cup warm milk or half-and-half – Helps blend the potatoes without thinning them too much.
• 1 teaspoon kosher salt – Brings out all the flavors.
• 1 teaspoon black pepper – Adds a mild kick and balances the creamy texture.
• 6 slices thick-cut bacon, cooked and crumbled – The crispy crown that takes it over the top.
• 1½ cups shredded cheddar cheese – Freshly grated melts better and has stronger flavor.

Note: Serves 6 to 8 people generously, depending on portion size.

Variations

Want to tweak this recipe to suit your preferences or dietary needs? Here are some ideas:

• Use dairy-free butter and plant-based milk for a lactose-free version.
• Try ground chicken or lentils for a lighter or meatless variation.
• Add cooked mushrooms or spinach to sneak in extra veggies.
• Swap cheddar with pepper jack for a spicy twist.
• Replace BBQ sauce with ketchup or tomato paste for a more classic meatloaf base.

Cooking Time

Here’s a quick breakdown of how long the recipe takes:

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes

Equipment You’ll Need

Make sure you’ve got these tools ready before you start:

• 9×13-inch baking dish – For layering and baking everything evenly.
• Medium saucepan – To boil the potatoes for the mashed layer.
• Large mixing bowl – For combining the meatloaf ingredients.
• Skillet – For frying up the bacon until crispy.
• Potato masher or hand mixer – Depending on how smooth you want your mashed potatoes.
• Measuring cups and spoons – To get every ingredient just right.

How to Make Loaded Potato and Meatloaf Casserole?

This casserole comes together in layers. Start with the meatloaf base, then move to the potatoes, and top it all with bacon and cheese.

Preheat and Prep

Start by preheating your oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray. This step makes cleanup easier and prevents sticking. While the oven is heating, you can prep your ingredients.

Make the Meatloaf Layer

In a large bowl, mix the ground beef or turkey with chopped onion, garlic, breadcrumbs, Worcestershire sauce, beaten egg, cottage cheese, and BBQ sauce. Mix gently to avoid compacting the meat. Once everything is combined, spread it evenly into your prepared baking dish and gently press it down into an even layer.

Bake the Meat Base

Slide the dish into your preheated oven and bake for 30 minutes. This partial bake helps set the meatloaf before adding the topping. Meanwhile, get started on your mashed potatoes so everything is ready to layer.

Prepare the Mashed Potatoes

Boil the diced potatoes in a saucepan with salted water for about 15–20 minutes or until fork-tender. Drain the water completely, then mash the potatoes while they’re still hot. Add the butter, sour cream, and warm milk, and mash until creamy. Stir in salt, pepper, and half of the shredded cheese.

Layer with Potatoes and Toppings

Take the meatloaf out of the oven and carefully pour off any extra grease. Spoon the mashed potatoes on top, smoothing it out with a spatula. Sprinkle the remaining cheddar cheese over the top, followed by the crumbled bacon.

Final Bake

Return the casserole to the oven and bake for another 15–20 minutes. The cheese should be fully melted and bubbly, and the top will start to brown slightly. Let it sit for a few minutes before serving so the layers can settle.

Additional Tips for Making this Recipe Better

From my own kitchen experience, here are some ways to make this even better:

• Use fresh-grated cheese. It melts more smoothly and has stronger flavor than pre-shredded.
• If your mashed potatoes feel too thick, add a splash more milk until smooth.
• For crispy bacon, cook it ahead and let it cool on a paper towel before crumbling.
• Add a pinch of smoked paprika or chili flakes to the potatoes for extra warmth.
• Let it rest for 5–10 minutes after baking for easier slicing and serving.

How to Serve Loaded Potato and Meatloaf Casserole?

Presentation goes a long way with a comfort food classic like this.

Serve it hot, straight from the dish. For a polished touch, sprinkle freshly chopped parsley on top just before serving—it adds color and freshness. Pair it with a side of steamed green beans or a crisp salad for balance. A drizzle of extra BBQ sauce on top also works if you like it saucier.

Nutritional Information

Here’s a quick breakdown of what you’re getting in each serving (approx. 8 servings):

• Calories: 707 kcal
• Protein: 44g
• Carbohydrates: 46g
• Fat: 38g

It’s indulgent, but also protein-packed and deeply satisfying!

Make Ahead and Storage

Storing

Let the casserole cool completely before transferring it to an airtight container. Store in the fridge for up to 5 days. The flavors continue to develop overnight!

Freezing

To freeze, assemble the meatloaf and mashed potatoes, but don’t add the cheese and bacon yet. Wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw in the fridge before baking.

Reheating

Reheat in the oven at 375°F until hot all the way through. I recommend covering it with foil for the first 10 minutes to prevent drying out.

Why You’ll Love This Recipe?

This casserole has something for everyone. Here’s why it works so well:

• Two Classics in One: It’s like meatloaf and mashed potatoes had a delicious baby.
• Minimal Cleanup: Just one dish, which means more time enjoying and less time scrubbing.
• Packed with Flavor: The cheese, bacon, BBQ, and creamy mash make every bite unforgettable.
• Great for Leftovers: It reheats beautifully and makes a perfect lunch the next day.
• Totally Customizable: From protein swaps to veggie add-ins, you can make it your own.

Ash Tyrrell

Loaded Potato and Meatloaf Casserole Recipe

I made this Loaded Potato and Meatloaf Casserole on a chilly Sunday evening, and honestly, it hit all the right notes. The mix of creamy mashed potatoes over a juicy meatloaf base felt like the comfort food my soul needed.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 1.5 pounds ground beef or turkey – Choose lean for less grease but enough fat for flavor.
• ½ cup white onion finely chopped – Adds sweetness and depth to the meat.
• 1 tablespoon minced garlic – Don’t skip this; it really boosts the flavor.
• 1 cup seasoned breadcrumbs – Helps bind everything together while adding herby notes
• 1 tablespoon Worcestershire sauce – Adds umami that gives the meat a richer taste.
• 1 large egg lightly beaten – Essential for holding the meat mixture together.
• ⅓ cup cottage cheese – Makes the meatloaf incredibly moist without making it soggy.
• ½ cup BBQ sauce – Adds a smoky glaze that complements the savory base.
• 2 pounds Russet or Yukon gold potatoes peeled and diced – Russets are fluffier; Yukon golds are creamier.
• ½ cup unsalted butter – Adds a rich smooth texture to the potatoes.
• ½ cup sour cream – Makes the mash tangy and decadent.
• ½ cup warm milk or half-and-half – Helps blend the potatoes without thinning them too much.
• 1 teaspoon kosher salt – Brings out all the flavors.
• 1 teaspoon black pepper – Adds a mild kick and balances the creamy texture.
• 6 slices thick-cut bacon cooked and crumbled – The crispy crown that takes it over the top.
• 1½ cups shredded cheddar cheese – Freshly grated melts better and has stronger flavor.

Method

 

1. Start by preheating your oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray. This step makes cleanup easier and prevents sticking. While the oven is heating, you can prep your ingredients.
2. In a large bowl, mix the ground beef or turkey with chopped onion, garlic, breadcrumbs, Worcestershire sauce, beaten egg, cottage cheese, and BBQ sauce. Mix gently to avoid compacting the meat. Once everything is combined, spread it evenly into your prepared baking dish and gently press it down into an even layer.
3. Slide the dish into your preheated oven and bake for 30 minutes. This partial bake helps set the meatloaf before adding the topping. Meanwhile, get started on your mashed potatoes so everything is ready to layer.
4. Boil the diced potatoes in a saucepan with salted water for about 15–20 minutes or until fork-tender. Drain the water completely, then mash the potatoes while they’re still hot. Add the butter, sour cream, and warm milk, and mash until creamy. Stir in salt, pepper, and half of the shredded cheese.
5. Take the meatloaf out of the oven and carefully pour off any extra grease. Spoon the mashed potatoes on top, smoothing it out with a spatula. Sprinkle the remaining cheddar cheese over the top, followed by the crumbled bacon.
6. Return the casserole to the oven and bake for another 15–20 minutes. The cheese should be fully melted and bubbly, and the top will start to brown slightly. Let it sit for a few minutes before serving so the layers can settle.

Notes

• Use fresh-grated cheese. It melts more smoothly and has stronger flavor than pre-shredded.
• If your mashed potatoes feel too thick, add a splash more milk until smooth.
• For crispy bacon, cook it ahead and let it cool on a paper towel before crumbling.
• Add a pinch of smoked paprika or chili flakes to the potatoes for extra warmth.
• Let it rest for 5–10 minutes after baking for easier slicing and serving.