For those who consider meat and potatoes heavenly, here’s your Valhalla. But people don’t live by meat and potatoes alone. That’s why there’s cheese — and lots of it!
Meatloaf and Mashed Potato Bake unites hearty, meaty goodness with potatoes and cheese in a sure-to-please casserole that will have your family clamoring for seconds. But not to worry — this recipe makes a batch that’s hearty and filling enough to satisfy even the biggest appetites.
But this casserole isn’t just about the meat and potatoes. There are seasonings that pack a punch, so every bite is filled with amazing Southwest-inspired flavors thanks to chopped onions, bacon, BBQ sauce, and chili powder.
Most folks like to serve it as a lunch or dinner main course, but there are those diehards who insist on starting the day with Meatloaf and Mashed Potato Bake and a good cup of coffee. It also makes an outstanding snack any time of the day. One bite and you may find yourself becoming a lifelong fan of this fantastic bake.
Why You’ll Love This Recipe
- With 20 minutes of prep and 25 minutes of cook time, you’re sitting down for a meal that feeds six in just 45 minutes.
- Eat like royalty — without paying a king’s ransom.
- The Meatloaf & Mashed Potato Bake is made with affordable, easy-to-find ingredients, many of which are probably already sitting in your fridge and pantry.
- Comfort food doesn’t get much better than meat, potatoes, and cheese — and the BBQ sauce and bacon take it right over the top.
Ingredient Notes & Substitutions
Mexican cheese: Mexican-blend shredded cheese is a great choice for this casserole. But if you don’t have any, no worries, you can substitute Cheddar, Monterey Jack, Pepper Jack, Asadero, Muenster, or Chihuahua. Or get playful and combine them.
For the freshest, most economical shredded cheese, buy a block of your favorite cheese and shred it yourself.
Want a leaner, lighter protein? Swap out the ground beef for ground turkey or chicken.
You can even swap out the meat for vegetables. Seriously—you can. Just sauté vegetables like sliced mushrooms, shredded carrots, diced bell peppers, or spinach and place them on the bottom of the bake, then pile on the mashed potatoes and cheese.
Even better, keep the meat and add a layer of vegetables snuggled between the potatoes and the cheese. It’s a great way to sneak in extra vegetables and add more flavor.
Tips for Success
Get ready to get cooking. Preheating the oven to 375°F helps the casserole cook evenly from the start and ensures the meat cooks properly while the cheese melts into a warm, bubbly topping.
Extra cheese on top? Yes, please.
Prepping your ingredients ahead of time puts you in a good place to make a great meal.
When adding the mashed potatoes, spread them evenly over the meat layer, so every bite gets that perfect balance of meat, potatoes, and melted cheese.
After the casserole comes out of the oven, let it rest for a few minutes. This helps it set, making it easier to slice and serve.
Storage & Reheating
If you have leftovers (and that’s a big if), store the Meatloaf & Mashed Potato Bake in an airtight container in the refrigerator for up to 3–4 days. You can also cover the baking dish tightly with foil or plastic wrap.
To reheat a portion, place it on a microwave-safe plate and warm it for 1–2 minutes, or until heated through. If you’re reheating a larger amount, cover the casserole with foil and warm it in a 350°F oven for about 15–20 minutes.
This hearty casserole also freezes well. Wrap individual portions or the entire dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. To reheat in the oven, place the casserole in a baking dish, loosely cover with foil, and bake at 375°F for 15–20 minutes, or until heated through and bubbly around the edges.
Serving Suggestions
The Meatloaf & Mashed Potato Bake is the star of the show, but every star needs a good supporting cast. Try serving it with a loaf of bread, a fresh salad, or a vegetable side dish for a hearty, filling, well-balanced meal that will leave you, your friends, and your family feeling full and satisfied. If you want to linger at the table and make the meal extra memorable, finish things off with a simple dessert and a cup of coffee.
Notes
I thoroughly enjoy a good bake for its warmth, simplicity, and the way it brings together some of my favorite foods—meat, potatoes, and cheese—and the Meatloaf & Mashed Potato Bake fits the bill perfectly.
Some of my favorite times have been spent gathered around the kitchen table, swapping stories, sharing a few jokes, and enjoying the warmth and laughter that come with a hearty meal. Plates get passed around, seconds are claimed, and before you know it, everyone’s leaning back in their chairs, full and happy.
It’s the kind of dinner that brings people together with full bellies, open hearts, and a smile.
Loaded Cowboy Meatloaf and Potato Casserole
Ingredients
- 1 ½ lbs. Lean ground beef
- ¾ Cup sweet yellow onion finely chopped
- ⅔ Cup seasoned dry breadcrumbs
- ½ Cup of your favorite smoky BBQ sauce
- 1 Large egg beaten
- 2 tsp. Chili powder
- 1 tsp. Garlic powder
- 1 tsp. Salt
- ½ tsp. Freshly cracked black pepper
- 2 lbs. Russet or Yukon Gold potatoes peeled and cubed (or 1 package premade mashed potatoes)
- ½ Cup butter 1 stick, melted
- ⅔ Cup warm milk or evaporated milk
- 1 Cup sharp cheddar or Mexican blend cheese shredded
- 6 Slices bacon cooked and crumbled
- ½ Cup crispy French fried onions optional garnish
Instructions
- Preheat your oven to 350°F and coat a 9×13-inch glass or ceramic baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the ground beef, finely chopped yellow onion, dry breadcrumbs, BBQ sauce, beaten egg, chili powder, garlic powder, salt, and black pepper.
- Use your hands or a sturdy spoon to mix the elements together just until combined. Avoid overworking the meat baseline, as over-handling binds the proteins too tightly and results in a dense, tough texture.
- Transfer the meat mixture to the prepared baking dish and gently press it down into a flat, uniform layer across the entire bottom of the pan.
- Place the pan on the middle oven rack and bake uncovered at 350°F for 25 to 30 minutes. The meat baseline is ready when it is completely cooked through and its internal temperature registers 160°F on a digital kitchen thermometer.
- While the meatloaf cooks, prepare the potatoes. Place the cubed potatoes into a large pot, cover completely with cold water, and bring to a rolling boil over high heat. Cook for 15 to 20 minutes until completely fork-tender.
- Drain the potatoes thoroughly in a colander, then return them to the warm pot. Add the melted butter and gradually pour in the warm milk, mashing aggressively with a potato masher until the texture turns thick, creamy, and smooth. Season with a pinch of extra salt to preference.
- Carefully remove the baked meatloaf from the oven and tilt the pan to drain away any pooling surface grease. Adjust your oven setting from bake to Broil.
- Using an offset spatula, spread the warm mashed potatoes uniformly over the top of the baked meatloaf layer, smoothing it into an even blanket that seals the corners.
- Scatter the shredded cheese, crumbled bacon pieces, and crispy fried onions evenly across the entire surface of the mashed potato layer.
- Return the casserole to the oven, positioning it roughly 4 to 6 inches away from the broiler element. Broil for 3 to 5 minutes, keeping a watchful eye on the pan, until the cheese matrix is entirely melted, bubbly, and beautifully golden brown. Let the casserole rest for 5 minutes to settle the layers before slicing into hearty portions and serving hot.
