Can I make Loaded Potato Meatloaf Casserole ahead of time?

Yes! Loaded potato meatloaf casserole is a great make-ahead dish. You can prepare the meatloaf base and mashed potatoes separately and store them in the fridge for up to 24 hours before assembling and baking. If you want to freeze it, assemble the casserole without baking, wrap it tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and cook as directed.

What’s the best way to keep the mashed potatoes creamy after baking?

To keep your mashed potatoes from drying out: - Use enough butter and cream when mashing. - Cover the dish with foil while baking to trap moisture. - Avoid overbaking—stick to the recommended time to prevent them from getting too dry. - Reheat with a splash of milk or butter to restore creaminess.

Can I freeze Loaded Potato Meatloaf Casserole?

Absolutely! To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through.

How do I make this dish healthier?

For a lighter version: - Use ground turkey or chicken instead of beef. - Swap Greek yogurt for sour cream to cut down on fat. - Use cauliflower mash instead of potatoes for a low-carb option. - Reduce cheese or use a lighter cheese option to lower calories.

Loaded Potato Meatloaf Casserole – Ultimate Comfort Food

Description

This loaded potato meatloaf casserole is the ultimate comfort food, combining a juicy, flavorful meatloaf base with creamy mashed potatoes, melted cheese, and crispy bacon. It’s an easy-to-make, family-friendly dish perfect for a cozy dinner.

Ingredients

Scale

1 ½ pounds ground beef (or turkey for a leaner option)
½ cup breadcrumbs (or almond flour for gluten-free)
2 large eggs
¼ cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika

Mashed Potato Layer:

3 large russet potatoes, peeled and cubed
4 tablespoons butter
½ cup heavy cream
¼ cup sour cream
1 cup shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper

Toppings:

½ cup shredded cheddar cheese
½ cup cooked and crumbled bacon
¼ cup chopped green onions

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the meatloaf base: In a large bowl, mix ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, pepper, and smoked paprika. Press the mixture into the bottom of the baking dish.
Bake the meatloaf: Bake for 20 minutes, then drain any excess grease.
Make the mashed potatoes: While the meatloaf is baking, boil the potatoes for 15 minutes until fork-tender. Drain and mash with butter, heavy cream, sour cream, cheddar cheese, salt, and pepper.
Assemble the casserole: Spread the mashed potatoes evenly over the meatloaf. Sprinkle with additional cheddar cheese and bacon.
Bake again: Return to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Top with chopped green onions and serve warm.

Notes

For a low-carb version, use mashed cauliflower instead of potatoes.
You can use ground turkey or chicken for a lighter meatloaf.
To make this gluten-free, swap breadcrumbs for almond flour or gluten-free breadcrumbs.

Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American

Nutrition

Calories: 450 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 26 g
Saturated Fat: 12 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 110 mg

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