Loaded meatloaf and potato casserole made with ground beef, mashed potatoes, cheddar cheese, bacon, and green onions.
Table of Contents
This Loaded Meatloaf and Potato Casserole came from one of those evenings where dinner needed to pull its weight. Not emotionally deep or Pinterest-perfect—just dependable. You know the nights. Everyone’s tired. The fridge is half helpful. And you want something that feels like a soft landing after a long day.
I was originally planning to make regular meatloaf. Nothing wrong with it, but it felt… flat? Then I thought about mashed potatoes. And cheese. And bacon. And suddenly it felt silly not to layer everything together. That’s kind of how this casserole lives now—in that space between “I didn’t plan this” and “why haven’t I always done it this way?”
The first time I made it, I wasn’t even sure it would slice cleanly. It didn’t, by the way. But no one cared. Plates were wiped clean. Seconds happened. That quiet, happy eating sound filled the room. That’s when I knew this Loaded Meatloaf and Potato Casserole was more than a shortcut—it was a keeper.
Why you’ll Love this Loaded Meatloaf and Potato Casserole?
There’s something comforting about food that doesn’t try too hard. This Loaded Meatloaf and Potato Casserole isn’t fancy, and it doesn’t pretend to be. It’s layered, hearty, cheesy, and familiar in the best way. Meatloaf on the bottom, fluffy potatoes on top, then cheese and bacon doing what cheese and bacon always do—making everything better.
I also love how forgiving it is. The potatoes don’t have to be perfect. The cheese can brown a little more than planned. The edges might get extra crispy. Honestly? That’s the good stuff. This casserole feels like a weeknight meal that accidentally became a family favorite. And those are usually the best ones, aren’t they?
Ingredient Notes
Before you start assembling this Loaded Meatloaf and Potato Casserole, it helps to know why these ingredients work together.
- Instant Mashed Potatoes – I know. Some people side-eye them. But they’re consistent, fluffy, and fast. On busy nights, that matters.
- Lean Ground Beef – Enough fat for flavor, not so much that it turns greasy.
- Onion – Adds moisture and depth. Skip it and you’ll notice.
- Worcestershire Sauce – One of those “you don’t taste it, but you’d miss it” ingredients.
- Bread Crumbs & Egg – They keep the meatloaf tender instead of dense.
- Cheddar Cheese – Sharp cheddar melts beautifully and brings real comfort-food energy.
- Bacon Bits – Smoky, salty, and completely unapologetic.
- Green Onions – They cut through the richness just enough to keep things balanced.
Nothing complicated. Just solid ingredients doing what they do best.
How to Make Loaded Meatloaf and Potato Casserole?
This Loaded Meatloaf and Potato Casserole is very much a “layer and trust the process” kind of dish.
- Start by preheating your oven to 400°F. Make the mashed potatoes according to the package directions and set them aside. Try not to snack on them straight from the bowl. Or do. No judgment.
- In a large bowl, combine the ground beef, diced onion, Worcestershire sauce, and bread crumbs. Mix gently with your hands until everything looks evenly combined. Add the egg and mix again—just until it comes together. Overmixing here can make the meatloaf dense, and nobody wants that.
- Press the meat mixture into your baking dish, spreading it into an even layer. Spoon the mashed potatoes over the top and gently spread them out. This doesn’t have to be perfect. Rustic is kind of the whole vibe.
- Sprinkle the shredded cheddar cheese evenly over the potatoes, then scatter the bacon bits and green onions on top. At this point, it already smells like dinner.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 15 minutes so the cheese can fully melt and lightly brown. Once it’s done, let it rest for about 10 minutes. That pause helps everything set—and gives you time to breathe before serving.
Storage Options
If you’re lucky enough to have leftovers, this Loaded Meatloaf and Potato Casserole keeps well in the fridge for up to three days. Cover it tightly or transfer portions to an airtight container. Reheat in the microwave for quick lunches or warm it in the oven if you want to keep the texture just right. It’s one of those dishes that somehow tastes just as comforting the next day.
Variations & Substitutions
This recipe doesn’t mind being tweaked. Actually, it kind of expects it.
- Swap ground beef for ground turkey if you want something lighter.
- Use garlic mashed potatoes for extra flavor.
- Add sautéed mushrooms, corn, or peas to the meat layer.
- Try pepper jack or Colby Jack instead of cheddar.
- Top with sour cream when serving for full-on “loaded” vibes.
Ever make a recipe once and then slowly turn it into your version over time? This one’s perfect for that.
What to Serve With Loaded Meatloaf and Potato Casserole?
Because this dish is pretty hearty, lighter sides balance it nicely.
- A simple green salad with vinaigrette
- Steamed green beans or broccoli
- Roasted carrots or Brussels sprouts
- Warm dinner rolls if you’re extra hungry
Sometimes all you need is something fresh on the side to make everything feel complete.
FAQ
Can I make this ahead of time?
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking.
How do I know the meat is fully cooked?
The internal temperature should reach 160°F, and the meat should no longer be pink.
Can I freeze it?
You can, though the mashed potatoes may soften slightly once thawed. Still good—just a little different.
If you’re craving something cozy, filling, and genuinely comforting, this Loaded Meatloaf and Potato Casserole hits the mark. It’s not flashy. It doesn’t need to be. It just shows up and does its job really, really well.
So tell me—are you making this on a hectic weeknight, or saving it for a slow, lazy Sunday dinner?
Loaded Meatloaf and Potato Casserole
Ingredients
- 1 package flavored instant mashed potatoes prepared according to package directions
- 1 ½ lb lean ground beef
- ¾ c diced onion
- 1 ½ tbsp Worcestershire sauce
- 1 c bread crumbs
- 1 large egg
- ⅓ c bacon bits
- ¾ c chopped green onions
- 2 c freshly shredded cheddar cheese
Instructions
Preheat the Oven
- Preheat the oven to 400°F (205°C). Lightly grease a baking dish and set aside.
Prepare the Mashed Potatoes
- Prepare the instant mashed potatoes according to the package instructions. Set aside until ready to assemble the casserole.
Prepare the Meatloaf Base
- In a large mixing bowl, combine the ground beef, diced onion, Worcestershire sauce, and bread crumbs. Mix gently by hand until evenly incorporated. Add the egg and mix again until fully combined.
Assemble the Casserole
- Transfer the meat mixture into the prepared baking dish, pressing it into an even layer. Spread the prepared mashed potatoes evenly over the meat layer.
Add the Toppings
- Sprinkle the shredded cheddar cheese evenly over the mashed potatoes. Top with the bacon bits and chopped green onions.
Bake
- Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, lightly browned, and the meat is fully cooked.
Rest and Serve
- Remove the casserole from the oven and allow it to rest for 10 minutes before serving to allow the layers to set.
Notes
