Meatloaf Casserole is the best of two comfort food favorites in one dish — juicy, flavorful meatloaf on the bottom with a layer of creamy, loaded mashed potatoes on top. It’s simple to make, hearty enough for a crowd, and just the kind of dinner that disappears fast. If you love classic meatloaf but want something a little different, this casserole is worth a try.
Why this recipe is awesome
Around here, we love meatloaf, whether it’s my classic Southern meatloaf or the reader-favorite Meatloaf Muffins. And of course, you always have to pair creamy mashed potatoes with meatloaf. But what if you could save a little time and marry the two? That’s what we did and the result was outstanding!
This recipe is similar to a Cottage Pie but without the extra vegetables. It’s also similar to the Cowboy Meatloaf and Potato Casserole, but without barbecue sauce and the other extras in that recipe. We wanted to stick with a simple, kid-friendly version of meatloaf and potatoes. And our taste-testers said we nailed it!
Recipe options:
Potatoes – while we used leftover homemade mashed potatoes in our testing, you could absolutely use either refrigerated mashed potatoes or instant mashed potatoes. Or if you can find them, the Ore-Ida Steam n’ Mash potatoes make great mashed potatoes.
I hope you make this recipe. I think you’ll love it!
Let’s make meatloaf casserole!
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
Mix the ingredients.
First, grab a big bowl and toss in the ground beef, shallots, panko breadcrumbs, milk, egg, salt, and pepper. Mix it well with a wooden spoon or your hands until everything is evenly combined.
Press the meatloaf into the baking dish.
Next, press the meatloaf mixture into the bottom of your baking dish, making sure it’s spread out evenly.
Top with mashed potatoes.
Now, it’s time for the mashed potatoes. Layer them generously on top of the meatloaf. And, of course, since we’re going all-in, add the cheese and bacon on top of the potatoes.
Bake the meatloaf casserole!
Finally, pop it in the oven! Cover the dish loosely with tin foil and bake for 50 minutes. After that, take the foil off and bake for another 10 minutes so the top gets nice and golden brown. Once it’s done, pull it out of the oven, let it cool a bit, and sprinkle some fresh chopped parsley on top before serving.
What should you serve with meatloaf casserole?
Since the loaded mashed potatoes are already paired with the meatloaf, we suggest keeping the rest of the meal simple, either a light green salad or some Southern butter beans or roasted green beans.
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Meatloaf Casserole
Equipment
Ingredients
- 2 pounds lean ground beef
- 2 shallots, finely chopped
- ¾ cup panko breadcrumbs
- ¼ cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 ½ cups mashed potatoes
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cooked bacon
- 1 teaspoon chopped fresh parsley
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, add two pounds lean ground beef, 2 shallots, finely chopped, 3/4 cup panko breadcrumbs, 1/4 cup whole milk, 1 large egg, lightly beaten, 1 teaspoon salt, and 1/4 teaspoon black pepper. With a wooden spoon or your hands mix to combine all the ingredients.
- Add the beef mixture to the baking dish and press it down.
- Top with 4 ½ cups mashed potatoes, 1 cup shredded cheddar cheese, and ¼ cup crumbled cooked bacon. Cover loosely with aluminum foil and cook for 50 minutes.
- After 50 minutes, remove the aluminum foil and continue cooking for an additional 10 minutes.
- Remove from oven, serve warm, and garnish with 1 teaspoon chopped fresh parsley if desired.
Notes
Nutrition
Tips and reader questions
There are a couple of different ways to make meatloaf casserole in advance. You can prepare the whole thing just to the point of baking and place it in the refrigerator for up to 24 hours.
If you know you will be pressed for time, you can bake the meatloaf part ahead of time and store it in the refrigerator. When ready, top the meatloaf with the potatoes and bake just enough to heat through.
You can freeze this casserole either unbaked or baked. Either way, tightly wrap the dish in plastic wrap, cover it with aluminum foil, and place it in the freezer.
