Cheesy Loaded Meatloaf Casserole Recipe

There’s just something so satisfying about a cheesy, hearty casserole, isn’t there? This cheesy loaded meatloaf casserole is the ultimate comfort dish that brings together everything you love about a classic meatloaf and mashed potatoes, with an irresistible layer of gooey melted cheese on top. It’s the kind of meal that makes you want to curl up on the couch and savor every bite. If you’re looking for a crowd-pleasing dinner that’s packed with flavor, but still easy enough for a weeknight, this one’s a winner. Plus, the leftovers (if there are any!) are just as good the next day.

I remember the first time I made this casserole—it was a cool, drizzly Sunday, the kind of day that calls for something warm and hearty. I had a few leftover mashed potatoes in the fridge, and rather than making meatloaf and mashed potatoes separately, I thought, “Why not just layer them together?” One cheesy casserole later, I had my new favorite dish. Now, this recipe is a regular on our dinner table, especially during those chillier months when you just need some comfort food to warm you up from the inside out.

this RECIPE

Cheesy Loaded Meatloaf Casserole: Comfort food at its best

There’s just something so satisfying about a cheesy, hearty casserole, isn’t there? This cheesy loaded meatloaf casserole is the ultimate comfort dish that brings together everything you love about a classic meatloaf and mashed potatoes, with an irresistible layer of gooey melted cheese on top. It’s the kind of meal that makes you want to curl up on the couch and savor every bite. If you’re looking for a crowd-pleasing dinner that’s packed with flavor, but still easy enough for a weeknight, this one’s a winner. Plus, the leftovers (if there are any!) are just as good the next day.

I remember the first time I made this casserole—it was a cool, drizzly Sunday, the kind of day that calls for something warm and hearty. I had a few leftover mashed potatoes in the fridge, and rather than making meatloaf and mashed potatoes separately, I thought, “Why not just layer them together?” One cheesy casserole later, I had my new favorite dish. Now, this recipe is a regular on our dinner table, especially during those chillier months when you just need some comfort food to warm you up from the inside out.

The origin story (or how this dish came to be)

Meatloaf has long been a staple of home-cooked dinners, particularly in the U.S. The origins of meatloaf are said to trace back to scrapple—a mixture of ground meat and cornmeal—created by German-American immigrants in Pennsylvania. Over time, meatloaf evolved into the dish we know today, typically made with ground beef and a mix of seasonings. The idea of combining it with mashed potatoes likely came from the “meat and potatoes” culture of the mid-20th century. The casserole format allows all those familiar flavors to meld together beautifully, with the added bonus of a cheesy topping that’s hard to resist.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that!”

• Ground beef: The base of your meatloaf, ground beef provides richness and depth of flavor. You can use lean ground beef to cut down on fat, or even substitute ground turkey or chicken if you’re in the mood for something lighter.
• Breadcrumbs: These help bind the meat mixture and give it structure. If you’re out of breadcrumbs, crushed crackers or oats work great as substitutes. Gluten-free breadcrumbs also work well if needed.
• Milk: This keeps the meatloaf tender and moist. If you’re dairy-free, almond or oat milk can be used in place of regular milk. Just be sure to use the unsweetened variety!
• Worcestershire sauce: Adds a savory umami kick to the meat mixture. If you don’t have this on hand, soy sauce or even balsamic vinegar can do the trick in a pinch.
• Shredded cheddar cheese: The star of the topping! Opt for sharp cheddar for a stronger flavor, or swap in mozzarella for a melty, mild alternative.
• Mashed potatoes: You can use freshly made mashed potatoes or repurpose leftovers. If you’re short on time, even store-bought mashed potatoes will work.
• Green onions: These add a fresh pop of flavor on top, balancing out the richness of the cheese and potatoes. You can also substitute chives or parsley if you prefer a milder herb.

Kitchen gear: what you need (and what you can totally skip)

You really don’t need much fancy equipment for this dish, but here are a few essentials that’ll make your life easier:

• 9×13 inch baking dish: This is the perfect size for this casserole and allows for an even cooking time. If you don’t have one, any large, deep baking dish will do.
• Mixing bowl: A sturdy mixing bowl for combining the meat mixture. Make sure it’s large enough to handle everything without making a mess.
• Spatula or spoon: For spreading the mashed potatoes over the meat. A silicone spatula is great for this, as it helps you get a nice, even layer without tearing up the meat underneath.

You don’t need a mixer or food processor for this one—just some good old-fashioned elbow grease and a bit of patience!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat and prepare: Preheat your oven to 375°F (190°C) and grease your baking dish. This helps ensure nothing sticks and cleanup is a breeze.
2. Mix the meat: In a large bowl, combine the ground beef, finely chopped onion, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, and garlic powder. Mix gently but thoroughly. Overmixing can lead to tough meatloaf, so just combine until it all holds together.
3. Press it in: Press the meat mixture evenly into the bottom of your prepared dish. You want an even layer here so that it cooks through at the same rate.
4. Layer on the mashed potatoes: Spread your mashed potatoes over the top of the meat mixture. Use a spatula to get a nice, even layer. Don’t worry if they’re not perfectly smooth—those little peaks will get extra crispy in the oven!
5. Cheese and green onions: Now for the fun part—sprinkle the shredded cheddar cheese over the top, followed by the chopped green onions. The cheese will melt into the mashed potatoes, creating a creamy, bubbly topping.
6. Bake to perfection: Pop your casserole into the oven and bake for 35-40 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden around the edges, and the meat is cooked through. A quick tip: if you’re unsure, you can use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
7. Cool and serve: Let the casserole cool for a few minutes before slicing. This allows the layers to set and makes it easier to serve clean slices.

Variations and adaptations: because you can always mix things up!

• Gluten-free: To make this dish gluten-free, simply swap out the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure the Worcestershire sauce is also gluten-free (some brands contain wheat).
• Dairy-free: Use your favorite dairy-free milk in the meat mixture and swap out the cheddar for a dairy-free cheese. There are some great meltable vegan cheeses available now that would work perfectly for this!
• Turkey meatloaf casserole: Substitute ground beef with ground turkey for a leaner version. You might want to add a bit of extra seasoning, as turkey can be milder in flavor.
• Seasonal add-ins: Try adding cooked veggies to the meat mixture, like carrots, peas, or even sautéed mushrooms. They’ll add more texture and flavor to each bite. In the fall, roasted butternut squash or sweet potatoes would be a great twist!

Presentation tips: turning dinner into a dinner party

When it comes to serving this casserole, I like to let the golden, cheesy top shine. Serve it in the baking dish, and let everyone scoop out their own portions. To add a pop of color, garnish with extra chopped green onions or fresh herbs like parsley. For a bit of crunch, you can serve it alongside a crisp green salad or roasted vegetables. Another option? A side of garlic bread for a carb-lover’s dream meal.

drink pairings: something for everyone

For this rich and cheesy casserole, you’ll want a beverage that complements the hearty flavors without overpowering them. Here are a few pairings that work beautifully:

• Iced tea: A classic, especially if it’s a homemade unsweetened iced tea with a splash of lemon. The slight tang of the lemon cuts through the richness of the casserole.
• Sparkling water with lime: The bubbles in sparkling water make for a refreshing contrast, and a squeeze of lime adds a little zip.
• Apple cider: For a cozy, fall twist, serve this casserole with a glass of chilled or warm apple cider. The sweet and tangy notes pair beautifully with the savory meat and cheese.

Storage and reheating tips

Leftovers? Lucky you! This cheesy loaded meatloaf casserole keeps well in the fridge for up to 3-4 days. Just cover the dish tightly with foil or plastic wrap. To reheat, you can pop individual portions in the microwave, but for the best texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If the top starts to brown too quickly, cover with foil.

Scaling the recipe: more or less, it’s easy to adjust

This recipe is great for scaling up or down. If you’re cooking for a smaller crowd, simply halve the ingredients and bake it in an 8×8-inch dish. If you’re feeding a larger group, double everything and use two baking dishes, or one larger roasting pan. Keep in mind that with larger portions, you may need to extend the baking time slightly—just keep an eye on that cheese!

Frequently asked questions

1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance, cover it tightly, and store it in the fridge. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time.

2. Can I freeze this casserole?
Absolutely. This casserole freezes well. Let it cool completely, wrap it tightly in foil, and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and then bake at 350°F (175°C) until heated through.

3. Can I use instant mashed potatoes?
Yes! If you’re short on time, instant mashed potatoes can be a great shortcut. Just prepare them according to the package instructions and use them as you would homemade mashed potatoes.

4. What’s the best way to check if the meatloaf is cooked through?
A meat thermometer is your best friend here. The internal temperature should reach 160°F (71°C) for ground beef. You can also cut into the meatloaf in the center to make sure it’s no longer pink.

5. How do I keep the meatloaf from drying out?
Make sure not to overmix the meat mixture and don’t overbake it. Adding milk, egg, and breadcrumbs helps keep everything moist and tender.

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