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Cheesy Loaded Meatloaf Casserole Recipe
Ash Tyrrell

Cheesy Loaded Meatloaf Casserole Recipe

I made this cheesy loaded meatloaf casserole on a cozy evening when I wanted something hearty, comforting, and a little indulgent. From the first bite, I knew it was a keeper because it combines everything I love about classic meatloaf and a loaded casserole in one dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1½ pounds: Use 80/20 ground beef for the best balance of flavor and moisture. Leaner beef can dry out the casserole.
  • Eggs – 2 large: Eggs help bind the meatloaf layer so it slices cleanly and doesn’t crumble.
  • Breadcrumbs – 1 cup: Plain breadcrumbs absorb juices and keep the meatloaf tender. Avoid seasoned ones to control salt levels.
  • Milk – ½ cup: Milk softens the breadcrumbs and adds moisture to the meat mixture.
  • Onion – 1 medium finely chopped: Fresh onion adds sweetness and depth. Finely chopping helps it cook evenly.
  • Garlic – 2 cloves minced: Fresh garlic gives better flavor than garlic powder in this recipe.
  • Salt – 1 teaspoon: Enhances all the savory flavors without overpowering them.
  • Black pepper – ½ teaspoon: Adds gentle heat and balances the richness of the meat and cheese.
  • Ketchup – ½ cup: Provides tang and moisture to the meatloaf base.
  • Worcestershire sauce – 1 tablespoon: Adds a deep savory umami flavor that makes the meat taste richer.
  • Mashed potatoes – 3 cups: Use freshly made mashed potatoes for the creamiest texture. Avoid watery or instant versions.
  • Sour cream – ½ cup: Makes the potato layer extra creamy and slightly tangy.
  • Cheddar cheese – 2 cups freshly grated: Freshly grated cheese melts better and tastes sharper than pre-shredded.
  • Cooked bacon – 6 slices crumbled: Adds a smoky, salty crunch that makes the casserole “loaded.”
  • Green onions – ¼ cup sliced: Brings freshness and a mild onion bite for topping.

Method
 

  1. In a large bowl, I mixed the ground beef, eggs, breadcrumbs, milk, onion, garlic, salt, pepper, ketchup, and Worcestershire sauce. I combined everything gently so the meat stayed tender. Overmixing can make the meatloaf dense. Once mixed, I pressed it evenly into the baking dish.
  2. I placed the dish into a preheated oven at 375°F and baked the meatloaf layer until it was mostly cooked through. This step ensures the base is firm enough to hold the toppings. After baking, I carefully drained excess grease.
  3. While the meat baked, I mixed mashed potatoes with sour cream until smooth and creamy. The sour cream adds richness and helps the potatoes spread easily. I tasted and adjusted seasoning lightly.
  4. I spread the mashed potato mixture evenly over the baked meatloaf layer. Using a spatula helped create a smooth surface. This layer seals in moisture and adds that classic loaded flavor.
  5. Next, I sprinkled the grated cheddar cheese generously over the potatoes. Then I added the crumbled bacon evenly across the top. The layers looked colorful and inviting.
  6. I returned the casserole to the oven and baked until the cheese melted and turned bubbly. This final bake brings all the flavors together. Once done, I let it rest briefly before serving.

Notes

  • I always let the meatloaf layer rest for a few minutes before adding toppings so it stays firm.
  • I prefer freshly grated cheese because it melts smoother and tastes richer to me.
  • I sometimes broil the casserole for 2 minutes at the end to get a golden cheese crust.
  • I season the mashed potatoes lightly since the bacon and cheese already add salt.