Loaded Potato and Meatloaf Casserole is the ultimate comfort food, combining the rich, savory flavors of a classic meatloaf with the creamy, cheesy goodness of loaded mashed potatoes. This dish is perfect for feeding a hungry family or serving at gatherings, offering a satisfying blend of textures and tastes. The layers of seasoned meat, creamy potatoes, melted cheese, and crispy bacon create a hearty and indulgent casserole that everyone will love.
The History of Loaded Potato and Meatloaf Casserole
The origins of meatloaf trace back to ancient Rome, where ground meat was mixed with bread and spices. Over time, it became a staple in many cuisines, particularly in the United States, where it gained popularity during the Great Depression as an affordable and filling meal. Loaded mashed potatoes, with their buttery richness and toppings like cheese, sour cream, and bacon, have long been a favorite comfort food. Combining these two classics into a casserole was a natural evolution, creating a dish that celebrates the best of both. Today, Loaded Potato and Meatloaf Casserole is a beloved comfort food for families and a creative twist on traditional recipes.
Ingredients Breakdown
- Ground Meat: Ground beef or a combination of beef and pork is typically used for the meatloaf layer, seasoned with breadcrumbs, eggs, onions, and spices to hold it together and enhance flavor.
- Potatoes: Russet or Yukon Gold potatoes work best for the mashed potato layer due to their creamy texture.
- Cheese: Shredded cheddar or a cheese blend adds richness and flavor to the potato layer.
- Bacon: Crispy, crumbled bacon is sprinkled on top for a smoky and crunchy finish.
- Seasonings: Garlic, onions, parsley, and a touch of paprika or Worcestershire sauce elevate the overall taste.
- Optional Toppings: Chives, sour cream, or additional cheese can be added for extra indulgence.
Step-by-Step Recipe
- Prepare the Meatloaf Base: Preheat your oven to 375°F (190°C). Mix ground beef, breadcrumbs, eggs, finely chopped onions, minced garlic, Worcestershire sauce, salt, and pepper in a bowl. Press the mixture evenly into the bottom of a greased casserole dish.
- Bake the Meatloaf Layer: Bake the meatloaf base in the oven for about 20–25 minutes until it is partially cooked. Remove from the oven and set aside.
- Prepare the Mashed Potatoes: Boil peeled and diced potatoes until fork-tender, then drain. Mash with butter, milk, sour cream, salt, and pepper until smooth and creamy.
- Assemble the Casserole: Spread the mashed potatoes evenly over the meatloaf layer. Sprinkle shredded cheese generously over the potatoes, followed by crumbled cooked bacon.
- Bake the Casserole: Return the dish to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly. Optionally, broil for 2–3 minutes to create a golden, crispy topping.
- Garnish and Serve: Remove from the oven and sprinkle with chopped chives or parsley for garnish. Serve hot and enjoy!
Tips for the Perfect Loaded Potato and Meatloaf Casserole
Use fresh, high-quality meat for the best flavor and texture in the meatloaf layer. Do not overmix the meatloaf mixture, as it can become dense. For extra creamy mashed potatoes, use warm milk and melted butter when mashing. To save time, you can prepare the meatloaf and mashed potato layers ahead of time and assemble the casserole just before baking. Always let the casserole cool slightly before serving to ensure clean slices and better flavor.
Variations and Customizations
Add vegetables like carrots, peas, or corn to the meatloaf mixture for extra nutrition. Use ground turkey or chicken as a leaner alternative to beef. Substitute sweet potatoes for regular potatoes for a unique flavor twist. Incorporate different cheeses, such as Monterey Jack, mozzarella, or pepper jack, for varied flavor profiles. Top with crispy fried onions or breadcrumbs for added crunch.
Health Considerations and Nutritional Value
This casserole is a hearty and indulgent meal packed with protein from the meat, calcium from the cheese, and potassium from the potatoes. To make it healthier, use lean ground meat, low-fat cheese, and reduced-sodium bacon. Opt for Greek yogurt instead of sour cream and use less butter in the mashed potatoes. Incorporating vegetables into the layers can increase fiber and vitamins, making it a more balanced dish.
FAQ
- Can I make this casserole ahead of time? Yes, you can prepare the layers in advance and store them in the refrigerator. Bake just before serving.
- Can I freeze this casserole? Yes, it freezes well. Cover it tightly and store it for up to 2 months. Thaw in the refrigerator before reheating.
- What can I serve with this dish? A fresh green salad or steamed vegetables complement the richness of the casserole.
- How do I prevent the meatloaf layer from being too dry? Use a mixture of meat with some fat content and avoid overbaking the meatloaf layer.
- Can I use instant mashed potatoes? Yes, but homemade mashed potatoes provide the best flavor and texture.
Loaded Potato and Meatloaf Casserole
Ingredients
- 1 ½ pounds lean ground beef or ground turkey
- ½ cup finely chopped white onion
- 1 tablespoon minced garlic
- 1 cup seasoned breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 large egg beaten
- ⅓ cup cottage cheese
- ½ cup barbecue sauce
- 2 pounds potatoes peeled and cut into cubes
- ½ cup butter
- ½ cup sour cream
- ½ cup warm milk or half-and-half
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 6 slices thick-cut bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, Worcestershire sauce, beaten egg, cottage cheese, and BBQ sauce. Mix until well combined.
- Press the meat mixture evenly into the prepared baking dish to form the meatloaf layer. Place it in the oven and bake for 30 minutes.
- While the meatloaf is baking, add the diced potatoes to a pot and cover them with water. Cook over medium heat until the potatoes are tender.
- Drain the potatoes, then add the butter to the pot. Use a hand mixer to mash the potatoes until smooth. Add the sour cream, warm milk, salt, and pepper, and mix again until creamy.
- After the meatloaf has baked, remove it from the oven and carefully pour off any excess grease.
- Spread the mashed potatoes evenly over the meatloaf layer. Top with shredded cheddar cheese and crumbled bacon.
- Return the dish to the oven and bake for an additional 15 minutes, or until the potatoes are warmed through and the cheese has melted.
- Remove from the oven and serve the casserole hot with your favorite side dishes.
Notes
Fridge: Cover the casserole tightly or transfer leftovers to airtight containers or bags, and store in the refrigerator for up to 5 days.
Freezer: Wrap the casserole securely or place it in airtight containers. Freeze for up to three months. Be sure to thaw before reheating.
Reheat: To reheat, place leftovers in an ovenproof dish and bake at 375°F until thoroughly heated. Use an instant-read thermometer to check several spots in the casserole to ensure it is fully reheated.