In a large bowl, combine ground beef, onion, garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, and all seasonings. Mix gently just until combined—overmixing can make the meatloaf dense.
Press the meat mixture evenly into a greased 9×13-inch baking dish, forming a compact, even layer.
Step 3: Smash and Season the Potatoes
Transfer the cooked potatoes to a large bowl. Smash them using a potato masher or fork until chunky but mostly smooth. Stir in sour cream, milk, melted butter, half of the cheddar cheese, salt, and pepper until creamy and well combined.
Step 4: Assemble the Casserole
Spread the smashed potato mixture evenly over the raw meatloaf layer. Sprinkle the remaining cheddar cheese generously over the top.
Step 5: Bake
Bake uncovered in a preheated oven at 375°F (190°C) for 45–55 minutes, or until the meatloaf is fully cooked (internal temperature of 160°F / 71°C) and the potato topping is golden and bubbly.
Step 6: Rest and Serve
Let the casserole rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.
Serving and Storage:
Serve this casserole hot, straight from the oven, paired with a simple green salad or steamed vegetables to balance the richness. It also pairs beautifully with roasted broccoli, green beans, or glazed carrots.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F (165°C) until heated through.
For freezing, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips:
- Use ground beef with some fat—lean meat can dry out during baking.
- Let the potatoes steam dry after boiling to avoid watery mash.
- Shred your own cheese for better melting and flavor.
- Resting time after baking is essential for clean slices.
Variations:
- Bacon Cheddar: Add cooked, crumbled bacon to the potato layer.
- Garlic Parmesan: Swap cheddar for parmesan and add roasted garlic.
- Turkey Version: Use ground turkey and add an extra splash of milk.
- BBQ Style: Replace ketchup with BBQ sauce in the meatloaf.
- Loaded Potato: Add sour cream, bacon, and green onions on top.
Tips:
If you’re serving this dish for guests, garnish with fresh chives or parsley just before serving for a pop of color. For crispier potato edges, broil the casserole for 2–3 minutes at the end—watch closely to avoid burning.
This dish is also excellent for meal prep. Portion into containers for easy lunches or dinners throughout the week.
Conclusion:
Meatloaf and Cheddar Smash Potato Casserole is comfort food at its finest—familiar flavors, hearty portions, and a satisfying balance of textures. It transforms two everyday staples into a single, crowd-pleasing dish that feels both nostalgic and indulgent.
Whether you’re cooking for family, preparing freezer meals, or hosting a casual gathering, this casserole delivers warmth, flavor, and reliability every single time. One pan, one bake, endless comfort.
FAQ:
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the baking time if cooking from cold.
Can I use instant mashed potatoes?
Fresh potatoes are recommended for texture, but high-quality instant mashed potatoes can work in a pinch.
How do I know the meatloaf is fully cooked?
The safest method is using a meat thermometer. The internal temperature should reach 160°F (71°C).
Can I add vegetables to the meatloaf?
Absolutely. Finely diced bell peppers, grated carrots, or zucchini work well—just avoid excess moisture.
Is this recipe kid-friendly?
Very much so. The mild flavors, cheesy topping, and familiar ingredients make it a favorite with children and adults alike.
