Introduction
If you’ve ever wished you could get the best parts of a full comfort-food dinner—meatloaf,
mashed potatoes, and a little cheesy goodness—into one easy bake, this recipe is for you.
Think of it like a cozy mash-up of meatloaf night and a shepherd’s pie vibe: the meat is juicy and well-seasoned,
the mashed potatoes are creamy and fluffy, and the cheese melts into a golden top that makes everyone rush to the table.
The method is simple and smart: bake the meatloaf base first so it sets and stays juicy, then spread mashed potatoes
over the top and finish with cheese. You end up with a neat sliceable casserole that reheats beautifully and tastes even
better the next day—perfect for busy weeks, make-ahead dinners, or feeding a crowd.
Best bite tip: Make a few “swirls” in the mashed potatoes with a spoon—those ridges brown beautifully under the cheese.
Ingredients
Meatloaf layer
- 2 lb (900 g) ground beef (80/20 or 85/15)
- 1/2 cup (60 g) breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 tsp Italian seasoning
Glaze (classic sweet-tangy)
- 1/3 cup ketchup
- 2 tbsp brown sugar
- Optional: 1 tbsp Dijon mustard
Mashed potato + cheese topping
- 2 1/2 lb (1.1 kg) potatoes, peeled and cut
- 4 tbsp (56 g) butter
- 1/2 cup (120 ml) warm milk or cream
- Salt and pepper, to taste
- 1 1/2 to 2 cups shredded cheddar (or cheddar + mozzarella)
- Optional: chopped chives/parsley
- Optional: cooked bacon crumbles
