Potato and Meatloaf Casserole
I make this easy Potato and Meatloaf Casserole with a savory and hearty meatloaf base topped with fluffy mashed potatoes, melted cheese, and crispy bacon. The sour cream, half and half and ricotta cheese add rich creaminess that makes this dish perfect for holidays or any weeknight dinner.
How can you say no to a combination of juicy meatloaf and loaded mashed potatoes? If you are a foodie and love comfort food, this meal is simply impossible to resist, and that is what inspired me to make this Potato and Meatloaf Casserole. I am excited to share how I prepare it step by step because it is so easy to make, just like my mac and cheese casserole and my cheesy crack chicken casserole, which are both very popular with my readers.
Table of contents
I have to confess that this Potato and Meatloaf Casserole has been the favorite comfort food in my house lately. I make sure to load it with all the good stuff so it is hearty, flavorful, and filling for my little crew that is obsessed with this casserole. Seriously, it is the perfect meal for a large family like mine, and the leftovers reheat great for another easy dinner.
Why you will love this recipe
- Hearty comfort in one dish: I make this Potato and Meatloaf Casserole when my family craves something that really fills them up. The juicy meatloaf base is packed with flavor, and when I spread a thick layer of mashed potatoes on top, it is like wrapping the whole meal in something soft and creamy.
- Ingredients that are affordable: I love how I can pull this recipe together with ingredients I already have in the fridge. Ground beef, potatoes, sour cream, and cheese are all budget friendly, and I usually have a few slices of bacon waiting to be used up. Everything bakes together in the oven while I tidy up or help my kids with homework.
- Creamy, cheesy, and so satisfying: The mashed potatoes are whipped with sour cream, ricotta, and a splash of half and half, so they come out extra smooth. When I layer them over the savory meatloaf, the contrast of creamy potatoes and hearty beef tastes incredible.
- Perfect for busy nights or family dinners: This casserole has saved me more than once on weeknights when I need an easy but filling meal. It is large enough to feed my whole family, reheats great, and still tastes fantastic the next day.
What you will need
- Ground meat mix: I use lean ground beef or turkey with chopped onion, garlic, egg, and bread crumbs to make a juicy and flavorful meatloaf base.
- Cheesy and creamy layer: I mix ricotta cheese, sour cream, half and half, and ranch seasoning to make the mashed potatoes super rich and smooth.
- Sweet and tangy sauces: I blend barbecue sauce and sweet chili sauce to add a mix of sweetness and mild spice that tastes amazing with the meat.
- Mashed potato: I use peeled and diced potatoes mixed with butter, salt, and pepper to make them creamy, and comforting.
- Topping mix: I finish with crispy bacon, shredded cheddar, and pepper jack cheese that melt together for a golden and cheesy layer on top.
How to make
Preheat and make the meat mixture: I preheat the oven to 375 degrees F and spray a 9×13 inch pan with nonstick spray. While it heats, I mix bread crumbs, ground beef, onions, egg, garlic, Worcestershire sauce, barbecue sauce, sweet chili sauce, and ricotta cheese in a large bowl until everything is well combined.
Bake the meatloaf: I spread the meat mixture evenly into the greased baking dish, cover it with aluminum foil, and place it in the oven. I bake it at 375°F for about 30 minutes until the meatloaf is cooked through.
Prepare the mashed potatoes: While the meatloaf bakes, I boil the diced potatoes in a saucepan of water over medium heat until they are tender. Then I drain them, add butter, and beat with a mixer until smooth before mixing in warm half and half, ranch seasoning, sour cream, salt, and pepper until creamy.
Assemble the casserole: When the meatloaf is done, I carefully drain the excess grease from the pan. Then I spread the mashed potatoes evenly over the top with a rubber spatula and finish with a layer of shredded cheese and crispy bacon bits.
Finish and serve: I place the casserole back in the oven for about 15 minutes until the cheese melts and the potatoes are hot. Then I take it out, add the remaining bacon bits on top, and serve it warm for the perfect comforting meal.
Expert tip
Give the meatloaf time
The key to making the best Potato and Meatloaf Casserole is letting the meatloaf rest for about 10 minutes before adding the mashed potatoes. From my experience this helps the meat set so the layers hold together nicely when sliced, and the potatoes spread evenly on top without mixing into the meat. It also makes the casserole easier to serve and keeps it looking neat on the plate.
More tips to consider:
- For a thicker casserole, I use an 8-inch square baking dish but watch the cooking time since it may need a few extra minutes.
- I always check the meat with a thermometer before taking it out of the oven to make sure it reaches 160 degrees F.
- When I am in a rush, I use instant mashed potatoes instead of boiling fresh ones, and the casserole still tastes great.
- I like to add a little milk to the bread crumbs before mixing them in, which helps the meatloaf stay soft and moist.
- I mix the meat just until everything comes together because overmixing can make it dense.
- For richer flavor, I use ground beef with a bit more fat, such as 75/25, so the meat stays juicy after baking.
Recipe variations and add-ins:
- BBQ ranch flavor: I mix in about 1/2 cup of barbecue sauce with the meat and add a teaspoon of ranch seasoning to the mashed potatoes. The smoky and creamy mix tastes so comforting.
- Cheesy jalapeno heat: I stir one chopped jalapeño into the mashed potatoes and top with a cup of cheddar and Monterey Jack cheese. The mild spice and melty cheese make this version extra tasty.
- Veggie family favorite: I saute one cup of mixed vegetables like carrots, peas, and bell peppers and fold them into the meat mixture. The veggies add a little crunch, color, and extra nutrition.
- Italian inspired dinner: I replace the ground beef with one pound of Italian sausage and mix in 1/2 cup of marinara sauce. Then I top it with mozzarella and Parmesan for a comforting Italian flavor.
- Buffalo chicken: I use one pound of ground chicken and 2 tablespoons of buffalo sauce for a little spice. The mashed potatoes on top balance the heat, and a sprinkle of blue cheese makes it delicious.
Serving suggestions:
When I make this Potato and Meatloaf Casserole for dinner, I usually pair it with my sweet potato salad because the mix of flavors works really well. I often make both for family dinners or weekend cookouts since they are easy to prepare and everyone enjoys them.
For holidays or casual get-togethers, I like starting the meal with my vegetable soup and some breadsticks while the casserole finishes baking. My broccoli cauliflower salad is another favorite side that adds something fresh to the table and balances the rich flavors of the casserole.
How to store leftovers:
- Refrigerate: I cover the leftover casserole tightly with plastic wrap or place it in an airtight container. It keeps fresh in the fridge for up to 3 days and tastes great when reheated.
- Freeze: I freeze the casserole in portions or as a whole for up to 3 months.
- Thaw: I move the frozen casserole to the fridge the night before serving.
- Reheat: I reheat portions in a microwave-safe dish for 1 to 2 minutes or warm the whole casserole in the oven.
Frequently asked questions
There are so many types of potatoes to choose from, with over a hundred varieties sold in the United States alone and thousands around the world. I usually think of them as either waxy or starchy, and for mashed potatoes, the starchy ones work best. I used Yukon gold because they mash easily and cook quickly, but russet potatoes or King Edwards are great choices too for a creamy texture and mild flavor.
If your meatloaf turns out a little dry, it usually means the meat was cooked too long or there were too many dry ingredients. I like to soak my bread crumbs in a small bowl of milk before adding them to the mixture. This helps the meat stay soft and moist while baking. If the mixture looks dry and sticks to the bowl instead of holding together, I add a bit more milk or even a spoonful of ricotta to balance it out.
I spread the mashed potatoes in a thick, even layer about an inch high over the meatloaf. This way the top gets creamy and soft while the cheese melts perfectly. My family loves when the mashed potatoes are thick enough to scoop up with the meat in every forkful.
More meatloaf recipes to try:
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Potato and Meatloaf Casserole
Ingredients
- 1 1/2 pounds lean ground beef or turkey
- 1 small onion very finely chopped
- 4 cloves garlic minced
- 1 cup seasoned bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 large egg lightly beaten
- 1/4 cup ricotta cheese
- 1/4 cup BBQ sauce
- 1/4 cup sweet chili
- 2 pounds Yukon gold potatoes peeled and diced
- 1/3 cup unsalted butter
- 1/2 cup sour cream
- 1/2 cup half and half warm
- 1 oz packet ranch seasoning mix
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ground black pepper or to taste
- 12 slices thick bacon cooked until crispy and crumbled
- 1 cup cheddar cheese shredded
- 1 cup pepper jack cheese shredded
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 9×13-inch pan with nonstick cooking spray and set it aside.
- In a large mixing bowl, combine the ground beef, onion, garlic, bread crumbs, Worcestershire sauce, egg, ricotta cheese, chili sauce, and BBQ sauce. Mix until thoroughly combined.
- Spread the beef mixture on the bottom of the pan in an even layer. Place in the oven, and bake for 40-45 minutes.
- While the meatloaf is cooking, add the potatoes to a large pot and cover with water, over medium-high heat. Cook until fork tender.
- Drain the water from the potatoes, and add the butter. Beat with a hand mixer to combine.
- Next, add the sour cream, warm half and half, ranch seasoning, and add salt and pepper to taste. Mix well to combine.
- Remove the meatloaf from the oven, and discard any excess grease.
- Spread the mashed potatoes in an even layer over the meatloaf, then sprinkle the cheddar cheese on top, half of the bacon pieces, and after that the pepper jack cheese.
- Return the meatloaf to the oven for an additional 15-20 minutes, until the potatoes are hot and the cheese has melted.
- Remove the pan from the oven, and garnish with the remaining bacon and chopped green onions.
- Serve as is or with your favorite side dishes.
Notes
Give the meatloaf time
The key to making the best Potato and Meatloaf Casserole is letting the meatloaf rest for about 10 minutes before adding the mashed potatoes. From my experience this helps the meat set so the layers hold together nicely when sliced, and the potatoes spread evenly on top without mixing into the meat. It also makes the casserole easier to serve and keeps it looking neat on the plate.More tips to consider:
- For a thicker casserole, I use an 8-inch square baking dish but watch the cooking time since it may need a few extra minutes.
- I always check the meat with a thermometer before taking it out of the oven to make sure it reaches 160 degrees F.
- When I am in a rush, I use instant mashed potatoes instead of boiling fresh ones, and the casserole still tastes great.
- I like to add a little milk to the bread crumbs before mixing them in, which helps the meatloaf stay soft and moist.
- I mix the meat just until everything comes together because overmixing can make it dense.
- For richer flavor, I use ground beef with a bit more fat, such as 75/25, so the meat stays juicy after baking.
Nutrition