Loaded Potato Meatloaf Casserole

• • Ground beef: gives savory richness so look for meat with about eighty five percent lean for best flavor and juiciness
  • Onion and garlic: add sweet aromatic depth that rounds out the beef use fresh for best results
  • Breadcrumbs: bind the meatloaf and keep it tender homemade or fresh breadcrumbs work well
  • Milk: moisten the meatloaf and mashed potatoes use whole for extra creaminess
  • Egg: gives structure without drying out the loaf pick fresh eggs for the best bind
  • Worcestershire sauce: brings a tangy umami note to the meatloaf choose a good aged brand for complexity
  • Salt and black pepper: for bringing out all the flavors use kosher salt and freshly cracked pepper for depth
  • Ketchup: gives the classic sweet topping pick a no sugar added variety if you like a less sweet result
  • Potatoes: form a fluffy creamy topping Yukon golds are my favorite for texture
  • Sour cream: makes the potatoes silky and a little tangy full fat works best
  • Butter: for richness and flavor Irish or European style is an easy upgrade for special occasions
  • Cheddar cheese: melts into a golden topping sharper cheddar means bolder flavor
  • Green onions: bring a contrasting freshness and a pop of color use the green tops for mild flavor
  • Potato tips: select potatoes with smooth skin and minimal bruises for best results and shred your cheese fresh for superior melt

Instructions

Prepare the Meatloaf Mixture:

Combine the ground beef onion garlic breadcrumbs milk egg Worcestershire sauce salt and pepper in a large mixing bowl Use your hands to gently fold everything together until thoroughly mixed but do not overwork or the meatloaf may get tough

Shape and Bake the Meatloaf Base:

Press the beef mixture evenly into the bottom of a greased oven safe baking dish creating a uniform layer with no air pockets This helps the loaf hold together while baking

Top with Ketchup:

Spread ketchup evenly over the meatloaf base with a spoon or spatula for a glossy flavorful glaze

Bake Meatloaf Base:

Place the dish in the oven and bake at three hundred seventy five degrees Fahrenheit until set about twenty five minutes This step allows the beef to start cooking and flavors to meld before adding the potato layer

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Culinary experience

Boil and Mash Potatoes:

While the meatloaf is baking peel and slice the potatoes thickly Add them to a large pot of generously salted water Bring to a boil over high heat then reduce to a simmer until fork tender about fifteen minutes Drain well

Mash Potatoes with Creamy Additions:

Return potatoes to the pot Add sour cream milk butter salt and pepper Mash until creamy and smooth Taste for seasoning and adjust as needed

Spread Mashed Potato Layer:

Carefully dollop the mashed potatoes over the parbaked meatloaf Use a spatula to spread them gently edge to edge so the whole top is covered in an even layer without gaps

Cheese and Green Onion Topping:

Sprinkle the shredded cheddar cheese over the mashed potatoes then scatter the green onions over the cheese This layers flavor and ensures a bubbly melty top

Final Bake:

Return the baking dish to the oven and bake for about twenty minutes until the cheese is melted bubbly and lightly golden around the edges

Rest and Serve:

Remove the casserole from the oven and let it rest for ten minutes before serving This helps the layers set and makes for easier slicing