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cheesy loaded meatloaf casserole
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cheesy loaded meatloaf casserole

Cheesy Loaded Meatloaf Casserole takes the classic flavors of meatloaf and turns them into a rich, layered bake that’s both hearty and crowd-pleasing. Imagine seasoned ground beef, a creamy mashed potato topping, and a generous layer of melted cheese, all baked until bubbling and golden. This all-in-one dinner is perfect for busy weeknights, potlucks, or when you're simply craving something warm and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: dinner
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Meatloaf Base:
  • 1 lb ground beef
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ cup milk
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Topping:
  • 2 cups mashed potatoes prepared
  • 1 cup shredded cheddar cheese
  • ½ cup cooked crumbled bacon optional
  • 2 green onions sliced (optional garnish)

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar-sized baking dish.
  2. In a large bowl, combine ground beef, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined—do not overmix.
  3. Press the meatloaf mixture evenly into the bottom of the prepared baking dish. Bake uncovered for 20–25 minutes, until the meat is mostly cooked through.
  4. Remove the dish from the oven. Carefully spread the mashed potatoes over the cooked meat layer. Sprinkle shredded cheese and bacon (if using) on top.
  5. Return to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  6. Let rest for 5 minutes before serving. Garnish with green onions if desired.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm in the oven at 350°F or microwave individual portions.
  • Freezing: Freeze baked casserole (without toppings if preferred) for up to 2 months. Thaw before reheating.