Go Back
Loaded Potato and Meatloaf Casserole Recipe
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
Cook Time 45 minutes
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 9x13-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.