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Meatloaf casserole recipe with mashed potatoes and cheese
Abigail Morgan

Meatloaf Casserole Recipe

This meatloaf casserole recipe combines seasoned ground beef, creamy mashed potatoes, and melted cheddar cheese in one comforting baked dish. Perfect for busy weeknights, meal prep, and family dinners, it delivers classic meatloaf flavor with a simple casserole-style preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lb ground beef (80/20 preferred)
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups mashed potatoes
  • 2 cups shredded cheddar cheese
  • 2 tbsp chopped parsley

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • spatula

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined.
  3. Press the meat mixture evenly into a greased 9x13-inch baking dish.
  4. Bake for 25 minutes, then carefully drain any excess grease.
  5. Spread the mashed potatoes evenly over the partially baked meat layer. Use a spatula to create decorative ridges if desired.
  6. Sprinkle the shredded cheddar cheese evenly over the potatoes.
  7. Return to the oven and bake for 15 to 20 minutes, until the cheese is melted and lightly golden around the edges.
  8. Garnish with chopped parsley and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 22gProtein: 31gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 790mgPotassium: 720mgFiber: 2gSugar: 5gVitamin A: 420IUVitamin C: 8mgCalcium: 260mgIron: 3.8mg

Notes

For a low-carb version, replace mashed potatoes with cauliflower mash. Use gluten-free breadcrumbs if needed. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat at 350°F until warmed through.

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