Step 1: Prep
- Preheat oven to 190°C.
- Lightly grease a 9×13-inch baking dish.
- Put potatoes in a pot of cold salted water (they’ll cook while the meatloaf starts baking).
Step 2: Mix the meatloaf
- In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire, salt, pepper, and seasoning (optional).
- Mix gently with your hands until just combined (overmixing = tough meatloaf).
- Press evenly into the baking dish as a flat layer.
Step 3: Bake the meatloaf layer
- Bake for 20 minutes to set the meat.
- Meanwhile, bring potatoes to a boil and cook until fork-tender (about 12–15 minutes once boiling).
Step 4: Add the glaze
- Mix ketchup + brown sugar (+ Dijon if using).
- After the initial 20 minutes, spread glaze over the meatloaf layer.
- Bake another 10 minutes.
Why glaze now? It caramelizes slightly while the meat finishes, giving that classic meatloaf flavor.
Step 5: Mash the potatoes
- Drain potatoes well.
- Mash with butter and warm milk/cream until creamy.
- Season with salt and pepper to taste.
Step 6: Assemble and finish baking
- Remove the dish from the oven. Carefully spread mashed potatoes over the glazed meat layer.
- Use a spoon to create swirls (optional).
- Sprinkle evenly with shredded cheese (and bacon if using).
- Return to oven for 15–20 minutes, until cheese is melted and bubbly.
- Optional: broil 1–2 minutes for a golden top (watch closely).
Step 7: Rest and serve
- Rest 10 minutes before slicing for neat servings.
- Garnish with chives or parsley if desired.
Safety note: Ground beef should reach an internal temperature of 71°C.
Serving and Storage
- Serve with: green beans, roasted carrots, a simple salad, or buttered corn.
- Store: Cover and refrigerate up to 4 days.
- Reheat: 175°C oven for 15–20 minutes (best), or microwave slices 1–2 minutes.
- Freeze: Freeze portions up to 2 months. Thaw overnight and reheat covered.
Tips
- Don’t overmix the meat: Gentle mixing keeps the meatloaf tender.
- Finely dice onion: It melts into the meat instead of making chunks.
- Warm the milk: Warm milk makes smoother mashed potatoes.
- For extra moisture: Use 80/20 beef or add 1 tbsp extra Worcestershire.
- Make clean slices: Rest 10 minutes, then cut with a sharp knife.
Variations
1) BBQ cheddar meatloaf casserole
Swap ketchup glaze for BBQ sauce and add smoked cheddar on top.
2) Bacon ranch version
Mix 1 tbsp ranch seasoning into mashed potatoes and top with bacon crumbles + cheddar.
3) Turkey or chicken version
Use ground turkey/chicken, add 2 tbsp olive oil to the meat mix for moisture, and bake the same way.
4) Veggie-packed
Mix finely grated carrots or zucchini into the meatloaf layer (squeeze zucchini dry first).
5) Spicy pepper-jack
Add diced jalapeños to the meatloaf and use pepper jack cheese on top.
FAQ
Can I use instant mashed potatoes?
Yes. Prepare them slightly thicker than usual so they hold their shape on top, then add cheese and bake.
Why did my casserole get watery?
This can happen if the meat releases a lot of fat or if potatoes weren’t drained well. Use 85/15 beef and drain potatoes thoroughly.
Can I make it ahead?
Yes. Assemble fully, cover, and refrigerate up to 24 hours. Bake at 175–190°C until heated through and bubbly.
What’s the best cheese?
Sharp cheddar for flavor, mozzarella for melt, or a mix of both. Monterey Jack is great for a milder, creamy finish.
How do I know the meatloaf is done?
Use a thermometer—ground beef should reach 71°C. Resting also helps the juices redistribute.
Can I add vegetables under the potatoes like shepherd’s pie?
Absolutely. Add a thin layer of sautéed onions, peas, or corn after the first bake, then top with potatoes and cheese.
