Cheesy Loaded Meatloaf Casserole Recipe

There’s something so comforting about a hearty, cheesy casserole, isn’t there? This cheesy loaded meatloaf casserole is a hybrid between two iconic comfort foods: the classic meatloaf and a loaded baked potato. It’s the kind of dish that brings people together around the dinner table, offering layers of savory, cheesy goodness with every bite. What’s even better? It’s deceptively simple to pull together, and it’ll easily become one of those recipes you rely on when you need a weeknight win or a cozy weekend dinner.

I first stumbled upon this combination of meatloaf and mashed potato casserole purely by accident. It was one of those days where I had a little bit of this, a little bit of that in the fridge, and dinner inspiration felt far away. But somehow, the meatloaf mix I had started with morphed into this dreamy casserole when I decided to top it with leftover mashed potatoes. Toss in some cheddar, bacon, and green onions, and suddenly, it was like I’d discovered an entirely new dish. My family devoured it, and since then, it’s been a staple on our dinner rotation.

this RECIPE

How the classic meatloaf turned into a loaded casserole

Meatloaf is one of those dishes that has a long history, dating back to ancient Rome, where people combined ground meat with bread and seasonings. Fast forward to the 20th century, and it became a staple in American households, particularly during the Great Depression when stretching ingredients was key.

But this casserole takes the traditional meatloaf recipe and gives it a more indulgent twist. Instead of a ketchup glaze, we’re layering on creamy mashed potatoes and a sprinkling of cheese, bacon, and green onions. The result is like a loaded baked potato sitting on top of a savory, flavorful meatloaf. Trust me, once you’ve tried it, you’ll never want to go back to the regular version.

Let’s talk ingredients: the stars of this dish

Every element in this casserole has a role to play in bringing out that rich, comforting flavor:

• Ground beef & pork: The beef gives it that classic meatloaf flavor, while the pork adds a bit of extra fat and tenderness. If you don’t have pork, you could absolutely go with all beef or even swap in ground turkey for a leaner option.
• Breadcrumbs & milk: These help keep the meat mixture moist and tender. I’ve used plain breadcrumbs, but if you have seasoned ones, those would add even more flavor. No breadcrumbs? You can crush up crackers or even oats in a pinch.
• Worcestershire sauce: This is the umami bomb that elevates the meatloaf with a deep, savory flavor. If you’re out, soy sauce can work as a backup.
• Mashed potatoes: I usually use leftover mashed potatoes for this, but if you need to make them fresh, instant mashed potatoes can save you time and still taste great. The smooth, creamy texture contrasts beautifully with the meat layer.
• Cheddar cheese: You can’t have a cheesy casserole without cheddar. I love using sharp cheddar for that strong, tangy kick, but feel free to experiment with whatever cheese you have on hand—pepper jack or even gouda would be fun twists.
• Bacon: Everything’s better with bacon, right? Its smoky, salty crunch on top is essential. If you’re looking for a healthier alternative, turkey bacon works great too.
• Green onions: They add a fresh pop of color and a little bite that cuts through all the richness.

What you’ll need in the kitchen (and what you can skip)

To make this casserole, you don’t need any fancy tools, but there are a few things that’ll make your life easier. A 9×13-inch baking dish is essential for getting the casserole to cook evenly. If you don’t have one, any large oven-safe dish will work, but you might need to adjust the cooking time depending on its depth.

A mixing bowl is where you’ll combine your meatloaf mixture. I like to use my hands to get everything well combined without overmixing the meat, but a sturdy spoon works too. And if you’re in the mood to skip a little elbow grease, using an electric mixer for the mashed potatoes (if you’re making them fresh) will give them that extra creamy texture.

One final thing: a good cheese grater makes all the difference. Pre-shredded cheese is convenient, but it often comes coated with anti-caking agents, which means it won’t melt quite as smoothly. Taking the extra step to grate your own cheese is totally worth it.

Step-by-step: Let’s make this cheesy meatloaf casserole!

Now, onto the fun part. Here’s how to make this dish:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. This step is crucial because you want that golden, crispy top without anything sticking to the bottom.
2. Mix the meatloaf ingredients: In a large bowl, combine your ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, and garlic powder. Use your hands or a spoon to mix it all together, but don’t overwork the meat, or it could get tough. I’ve learned that the hard way—gently does it!
3. Press the meat mixture into the dish: Once everything is well-mixed, press the meatloaf mixture evenly into your greased baking dish. Make sure it’s nice and level so the mashed potatoes will spread on top smoothly.
4. Add the mashed potatoes: Now, spread your mashed potatoes over the meat layer. You want a nice, even layer of creamy potatoes to cover the meatloaf fully. If your potatoes are a little stiff, you can warm them up slightly or add a splash of milk to make them easier to spread.
5. Top with cheese, bacon, and green onions: Sprinkle on your shredded cheddar, followed by the crumbled bacon and chopped green onions. I love how colorful this looks before it even hits the oven—almost too pretty to eat (almost!).
6. Bake it up: Pop the casserole into the oven and bake for 35-40 minutes, or until the cheese is melted and bubbly, and the meat is cooked through. You’ll know it’s ready when the edges are golden brown and your kitchen smells like pure comfort food heaven.
7. Let it rest: Once out of the oven, give it a few minutes to cool slightly before slicing. Trust me, I’ve cut into it too soon before, and it tends to fall apart. Just a bit of patience, and you’ll be rewarded with perfect slices.

Make it your own: variations and adaptations

This casserole is a great base for all kinds of fun twists! Here are a few ways I’ve adapted it over time:

• Gluten-free: Swap out the breadcrumbs for gluten-free breadcrumbs or crushed rice crackers.
• Vegetarian: You could try making this with a plant-based ground meat substitute. I haven’t tried it myself, but I’ve heard great things about how well they hold up in casseroles like this.
• Vegan: If you want to go the whole plant-based route, use vegan ground meat, dairy-free mashed potatoes (made with almond milk or vegetable broth), vegan cheese, and tempeh bacon.
• Spicy: For a little heat, add a diced jalapeño to the meat mixture or use pepper jack cheese on top. My husband loves it when I add a dash of hot sauce, too.

You can also play with the toppings depending on the season—try adding sautéed mushrooms in the fall or roasted red peppers in the summer for a brighter flavor.

Serving it up with style

This casserole is super hearty on its own, but if you’re looking to make it a full meal, I love serving it with a side salad or some roasted vegetables. It adds a bit of freshness to balance the richness. For a pop of color, try sprinkling extra green onions or fresh herbs (like parsley or chives) on top before serving.

As for plating, this dish doesn’t need to be fancy, but I like serving it in big squares with all the layers visible—meat, potatoes, and that glorious cheesy topping.

Drink pairings? Yes, please!

With a dish this rich, you’ll want something to balance it out. A crisp white wine, like a Sauvignon Blanc or a dry Riesling, cuts through the cheesiness nicely. If you’re more of a red wine fan, a light Pinot Noir works well too.

Not into wine? No problem. A cold beer (think a lager or pilsner) pairs beautifully, and even a glass of sparkling water with lemon will keep things light and refreshing.

Leftovers? Absolutely!

If you’ve got leftovers (which might be a stretch because this tends to disappear fast), they store really well. Just pop the casserole into an airtight container and refrigerate it for up to three days. To reheat, cover with foil and warm it in a 350°F oven for about 15 minutes, or until heated through.

You can also freeze it! I like to cut it into individual portions before freezing so I can pull out a piece or two when the craving strikes. Just thaw in the fridge overnight and reheat in the oven.

Adjusting for more (or fewer) servings

This recipe serves about six, but it’s easy to scale up or down. If you’re cooking for a crowd, you can double the recipe and bake it in a larger dish (or two dishes). For a smaller group, just halve the ingredients and use a smaller dish. I’ve found that the cooking time doesn’t change too much, but always keep an eye on it—when the cheese is bubbly and golden, you’re good to go!

Troubleshooting tips (because it happens to the best of us)

If your casserole turns out a little watery, it’s probably from too much moisture in the meat or mashed potatoes. Make sure to drain the ground meat mixture if it’s releasing a lot of fat, and if your mashed potatoes seem too liquidy, let them cool and firm up a bit before spreading them on top.

Also, if the top isn’t browning enough for your liking, you can pop the casserole under the broiler for a couple of minutes—just keep a close eye on it so the cheese doesn’t burn.

Ready to dig in?

This cheesy loaded meatloaf casserole is one of those feel-good meals that’s perfect for any occasion. Whether you’re serving it for a casual weeknight dinner or bringing it to a family potluck, it’s sure to impress. And the best part? It’s endlessly adaptable, so you can make it your own. Give it a try, and let me know how you’ve customized it!

Frequently Asked Questions

1. Can I make this casserole ahead of time?
Absolutely! You can assemble the whole thing, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready to bake, just pop it in the oven as directed, but you might need to add an extra 5-10 minutes to the cooking time.

2. Can I freeze this casserole?
Yes! It freezes beautifully. Just let it cool completely, then wrap it tightly in foil and freeze for up to three months. Thaw overnight in the fridge before reheating.

3. What’s the best way to reheat leftovers?
I find that reheating the casserole in the oven keeps the texture the best. Just cover with foil and warm in a 350°F oven for about 15 minutes.

4. Can I use a different cheese?
Of course! Sharp cheddar is my go-to, but feel free to swap it out for whatever cheese you love. Gouda, mozzarella, or pepper jack would all be delicious.

5. How can I make this healthier?
You can use ground turkey instead of beef and pork, low-fat cheese, and turkey bacon for a lighter version. You could also swap out regular mashed potatoes for cauliflower mash!

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