Loaded Potato & Meatloaf Casserole

Oh my gosh, you guys - this Loaded Potato & Meatloaf Casserole is the ultimate hug in a baking dish! It's that magical mashup of two classic comfort foods that somehow makes both even better. I first made this on a rainy Sunday when my kids were begging for meatloaf but my husband wanted loaded potatoes - talk about a happy accident!

What I love most is how the flavors meld together while baking. The savory meatloaf gets all cozy with those creamy, cheesy potatoes on top. It's hearty enough to satisfy hungry teenagers (trust me, mine inhale it) but still feels special enough for Sunday supper. And the best part? One dish means way less cleanup - which is my kind of cooking magic!

Why You'll Love This Loaded Potato & Meatloaf Casserole

Here's why this dish has become my go-to weeknight hero:

• One-dish wonder - Just layer, bake, and serve (fewer dishes = happier you!)
• Family-approved comfort - Even picky eaters can't resist the cheesy-potato-meatloaf combo
• Meal prep magic - Makes fantastic leftovers that taste even better the next day
• Customizable canvas - Easy to tweak with your favorite mix-ins or toppings
• Cozy vibes guaranteed - That first whiff from the oven? Pure happiness.

Ingredients for Loaded Potato & Meatloaf Casserole

Gather these simple ingredients - I promise you probably have most of them already! I like to separate everything into two piles on my counter: one for the meatloaf base, one for that dreamy potato topping. Trust me, it makes assembly so much easier.

For the Meatloaf

• 1.5 pounds ground beef (I use 85/15 for perfect juiciness)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (more if you're a garlic lover like me!)
• ½ cup breadcrumbs (I've used panko in a pinch)
• ¼ cup milk (whole milk makes it extra tender)
• 1 large egg
• 1 tablespoon Worcestershire sauce (the secret umami booster)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup ketchup (for that classic meatloaf glaze)

For the Potato Layer

• 2 pounds russet potatoes, peeled and sliced ¼-inch thick (about 4 medium)
• ½ cup sour cream (full-fat for maximum creaminess)
• ¼ cup milk
• 2 tablespoons butter
• 1 cup shredded cheddar cheese (I sometimes use a sharp cheddar for more flavor)
• ¼ cup chopped green onions
• Salt and pepper to taste

See? Nothing fancy - just good, honest ingredients that transform into something magical in the oven. Now let's get layering!

How to Make Loaded Potato & Meatloaf Casserole

Okay, let's dive into the fun part - assembling this beauty! Don't worry, it's easier than it looks. I've made this so many times I could probably do it in my sleep (though I don't recommend trying that). Here's exactly how I layer up perfection:

1. Preheat that oven! Crank it to 375°F (190°C) so it's nice and toasty when our casserole goes in. I always forget this step and end up waiting - don't be like me!
2. Mix the meatloaf base: In your biggest bowl, squish together all the meatloaf ingredients except the ketchup. Yes, get your hands in there - it's the best way to evenly mix without overworking the meat. Form it into a ball first, then press it evenly into your greased 9x13-inch baking dish.
3. Add the ketchup blanket: Spread that ½ cup of ketchup over the meatloaf layer like you're frosting a very... meaty cake. This creates that classic sticky-sweet glaze we all love.
4. Create potato magic: In another bowl, gently toss together all the potato layer ingredients. The trick here is to coat the potatoes well but keep some of those cheese shreds visible - they'll get extra golden and delicious.
5. Layer it up: Carefully spread the potato mixture over the meatloaf, trying to keep it even. It'll look like a mountain at first, but the potatoes will settle as they bake.
6. Bake to perfection: Pop it in the oven for about 60 minutes. You'll know it's done when the potatoes are fork-tender and the meatloaf reaches 160°F inside. If the top isn't golden enough for you, broil for 2-3 minutes - just watch it like a hawk!
7. Rest before serving: I know it's tempting, but let it sit for 5 minutes. This helps the layers set so you get perfect slices instead of a delicious mess.

See? Simple steps for maximum comfort food payoff. Now try not to hover by the oven - the hardest part is waiting for that first bite!

Tips for the Best Loaded Potato & Meatloaf Casserole

After making this casserole more times than I can count, here are my can't-live-without tips:

• Slice potatoes evenly - About ¼-inch thick so they cook at the same rate (I use a mandoline when I'm feeling fancy)
• Let it rest - Those 5 minutes after baking make all the difference for clean slices
• Cheese upgrade - I often mix cheddar with a handful of pepper jack for a little kick
• Bacon bonus - Crumble cooked bacon on top before baking for extra crunch (because bacon makes everything better!)

Oh! And if your potatoes start browning too fast, just tent with foil - no one likes burnt cheese!

Variations for Loaded Potato & Meatloaf Casserole

Oh, the fun you can have with this recipe! My family loves when I swap ground turkey for beef (add an extra egg to keep it moist). For extra pizzazz, try mixing in cooked bacon bits or sautéed mushrooms with the potatoes. Vegetarian? A lentil-meatloaf base works surprisingly well! The possibilities are endless with this versatile dish.

Serving Suggestions for Loaded Potato & Meatloaf Casserole

This hearty casserole is practically a meal by itself, but I love pairing it with a crisp green salad or roasted broccoli to balance the richness. On lazy nights, just add a basket of warm rolls - the perfect vehicles for scooping up every last cheesy bite!

Storing and Reheating Loaded Potato & Meatloaf Casserole

Leftovers? Lucky you! Store cooled portions in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual slices wrapped in foil (they'll keep for 2 months). Reheat in the oven at 350°F until piping hot - microwaving makes the potatoes gummy, so trust me, the oven's worth the wait!

FAQ About Loaded Potato & Meatloaf Casserole

I get asked about this casserole all the time - here are the questions that pop up most often:

Can I use instant potatoes instead?
Technically yes, but you'll lose that wonderful texture. Fresh potatoes soak up all the creamy goodness while baking. If you're in a pinch, prepare instant potatoes separately and dollop them over the meatloaf before baking - just know it won't be quite the same!

How long does this keep in the fridge?
It stays delicious for about 4 days stored properly. The flavors actually deepen overnight - my husband swears day-two leftovers taste even better!

Can I freeze this casserole?
Absolutely! Bake as directed, let cool completely, then wrap individual portions tightly in foil. They'll keep beautifully for 2 months. Just thaw overnight in the fridge before reheating.

What if I don't have Worcestershire sauce?
No worries! Soy sauce or even a splash of balsamic vinegar can stand in. The goal is that savory umami kick - though Worcestershire really does make it special. You can learn more about umami here.

Why do my potatoes sometimes stay firm?
Ah! They might be sliced too thick. Aim for ¼-inch slices - any thicker and they won't cook through properly. Also, make sure your oven temp is accurate (I learned this the hard way with an old oven!).

Nutritional Information for Loaded Potato & Meatloaf Casserole

Nutritional values are estimates only and will vary based on your specific ingredients. A typical serving contains about 450 calories, 25g protein, 30g carbs, and 25g fat. Always consult your dietary needs!