Meatloaf Casserole (Print)
Hearty meatloaf casserole with mashed potatoes, tangy sauce and melted cheddar—comfort for weeknight dinners.
# What You Need:
→ Meat Mixture
01 - 1 lb ground beef
02 - 1/2 lb ground pork
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup breadcrumbs
06 - 1 large egg
07 - 1/3 cup milk
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp salt
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
→ Mashed Potato Layer
13 - 2 lbs potatoes, peeled and cubed
14 - 4 tbsp unsalted butter
15 - 1/2 cup milk
16 - Salt and pepper, to taste
→ Sauce
17 - 1/2 cup ketchup
18 - 2 tbsp brown sugar
19 - 1 tbsp Dijon mustard
→ Topping
20 - 1 cup shredded cheddar cheese
21 - 2 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large pot, cook the peeled and cubed potatoes in salted boiling water until fork-tender, about 15 minutes. Drain thoroughly, then mash with unsalted butter, milk, salt, and pepper until smooth. Set aside.
03 - In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, black pepper, dried thyme, and smoked paprika. Mix gently until just incorporated—avoid overmixing to keep the texture tender.
04 - Press the meat mixture evenly into the bottom of the prepared baking dish, forming a uniform layer.
05 - In a small bowl, stir together the ketchup, brown sugar, and Dijon mustard. Spread the mixture evenly across the surface of the meat layer.
06 - Spoon the prepared mashed potatoes over the sauced meat layer, spreading gently and evenly to cover the entire surface.
07 - Sprinkle the shredded cheddar cheese evenly over the mashed potato layer.
08 - Bake uncovered for 40–45 minutes until the casserole is bubbling at the edges, the meat is cooked through, and the cheese is melted and golden brown.
09 - Remove from the oven and let rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
# Expert Tips:
01 -
- It gives you all the comfort of meatloaf and mashed potatoes in one pan, which means less washing up and more time to relax.
- The tangy ketchup and brown sugar sauce seeps into the meat and keeps every bite incredibly moist.
- It reheats beautifully the next day, making it a dream for leftovers or meal prep.
02 -
- Overmixing the meat is the fastest way to turn a tender casserole into something dense and bouncy. Mix with your hands just until you no longer see dry spots.
- Letting the casserole rest before slicing is not optional because the layers will slide apart if you cut while piping hot. Ten minutes of patience makes a clean, beautiful serving.
03 -
- Spread the mashed potatoes in small dollops across the meat layer first, then gently connect them with a spatula to avoid dragging the sauce underneath.
- Use a 50/50 blend of sharp cheddar and Monterey Jack for a cheese topping that is both flavorful and beautifully melty.