Loaded Potato Meatloaf Casserole

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Here’s a recipe for Loaded Potato Meatloaf Casserole that combines the flavors of a classic meatloaf with loaded mashed potatoes for a delicious and comforting meal.

Ingredients

Meatloaf Layer:

  • 1 ½ lbs ground beef (or a mix of ground beef and pork)
  • 1 cup breadcrumbs
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg
  • ½ cup milk
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)

Mashed Potato Layer:

  • 4 cups mashed potatoes (made from about 4 large potatoes)
  • ½ cup sour cream
  • ½ cup shredded cheddar cheese
    • 4 slices of cooked bacon, crumbled
  • 2 tbsp butter
  • Salt and pepper, to taste
  • 2 tbsp chopped green onions (optional, for garnish)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9×13-inch casserole dish lightly with cooking spray.
  2. Prepare the meatloaf layer:
    • In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt, pepper, and paprika.
    • Mix until just combined—do not overmix.
    • Press the meat mixture evenly into the bottom of the prepared casserole dish.
  1. Bake the meatloaf layer:
    • Bake the meatloaf in the preheated oven for 25–30 minutes, until it is partially cooked and beginning to brown.
    • Remove from the oven and carefully drain any excess grease.
  2. Prepare the mashed potato layer:
    • If not already done, boil and mash the potatoes. Mix in sour cream, butter, and salt and pepper. Fold in shredded cheddar cheese and crumbled bacon.
    • Spread the mashed potato mixture evenly over the partially cooked meatloaf layer.
  3. Top and finish baking:
    • Sprinkle extra shredded cheddar cheese and crumbled bacon on top of the mashed potatoes for added flavor.
    • Return the casserole to the oven and bake for an additional 20–25 minutes, until the cheese is melted and bubbly.
  1. Garnish and serve:
    • Let the casserole rest for 5 minutes. Garnish with chopped green onions before serving.

Storing Loaded Potato Meatloaf Casserole

Storage Guidelines

  1. Cool Down:
    • Allow the casserole to cool to room temperature after baking. This helps prevent condensation and maintains texture.
  2. In an Airtight Container:
    • Transfer the cooled casserole to an airtight container. If you have a large portion, you can cut it into individual servings for easier storage.
  1. Cover Properly:
    • If using a baking dish, cover it tightly with aluminum foil or plastic wrap to prevent air from entering.
  2. Refrigeration:
    • Store the casserole in the refrigerator if you plan to eat it within 3-4 days. Make sure the temperature is set below 40°F (4°C).
  3. Freezing:
    • For longer storage, you can freeze the casserole. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.

Reheating Instructions

  1. From the Refrigerator:
    • Preheat the oven to 350°F (175°C). Remove the cover and place the casserole in the oven for about 20-30 minutes or until heated through.
  2. From the Freezer:
    • For best results, thaw the casserole in the refrigerator overnight. Then, reheat in the oven at 350°F (175°C) for about 30-40 minutes. If baking from frozen, it may take about 60-75 minutes.
  1. Microwave Option:
    • You can also reheat individual portions in the microwave. Heat on medium power in 1-minute intervals, stirring occasionally until heated through.

Tips for Best Results

  • Label and Date: If freezing, label the container with the date and contents for easy identification.
  • Avoid Repeated Freezing: Try to avoid refreezing leftovers, as this can affect the texture and flavor.
  • Check for Quality: Before consuming leftovers, check for any signs of spoilage, such as off smells or changes in texture.

1. Can I make this casserole ahead of time?

Yes! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, add 10–15 extra minutes to the baking time to ensure it’s heated through.

2. What types of cheese work best in this recipe?

Cheddar cheese is a classic choice, but you can use a mix of cheeses like mozzarella, Monterey Jack, or Colby for added creaminess and flavor.

3. Can I use instant mashed potatoes?

Yes, instant mashed potatoes can be a time-saving substitute. Just make sure they’re thick and well-seasoned to match the flavor of homemade mashed potatoes.

4. Can I substitute ground beef with another meat?

Absolutely! Ground turkey, chicken, or pork can be used instead of ground beef. You can also try a mixture of meats for a unique flavor.

5. How can I make this dish healthier?

  • Use lean ground meat or ground turkey.
  • Substitute Greek yogurt for sour cream in the mashed potatoes.
  • Use reduced-fat cheese.
  • Add more vegetables like carrots, peas, or spinach to the meatloaf layer.

6. Can I freeze this casserole?

Yes, you can freeze the casserole either before or after baking:

  • Before baking: Assemble the casserole, wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
  • After baking: Allow the casserole to cool completely, then wrap and freeze. Reheat in the oven at 350°F (175°C) until warmed through.

7. What can I serve with Loaded Potato Meatloaf Casserole?

This dish is hearty on its own, but you can serve it with a light side salad, steamed vegetables, or garlic bread for a complete meal.

8. Can I make this dish vegetarian?

Yes, you can make a vegetarian version by substituting the meatloaf layer with a plant-based ground meat alternative or a mixture of lentils, mushrooms, and breadcrumbs.

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