Meatloaf Casserole Mashed Potatoes (Printable Version)
Comforting layered casserole with seasoned meats, vegetables, and creamy mashed potato topping
# What You'll Need:
→ Meats
01 - 1 1/2 lbs ground beef (80/20 blend)
02 - 1/2 lb ground pork
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen mixed vegetables (carrots, peas, and corn)
06 - 2 lbs russet potatoes, peeled and cubed
→ Pantry and Dairy
07 - 1 cup shredded sharp cheddar cheese, divided use
08 - 1/2 cup whole milk
09 - 2 tbsp unsalted butter
10 - 1/2 cup plain breadcrumbs
11 - 2 large eggs
12 - 1/4 cup ketchup, plus additional for topping
13 - 2 tbsp Worcestershire sauce
14 - 1 tsp kosher salt
15 - 1/2 tsp freshly ground black pepper
16 - Nonstick cooking spray
# Step-by-Step:
01 - Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
02 - Place the peeled and cubed potatoes in a large pot of salted water. Bring to a rolling boil and cook for 15 to 20 minutes until fork-tender. Drain thoroughly, return to the pot, and mash together with the milk and butter until smooth and creamy. Season with salt and pepper to taste, then set aside.
03 - While the potatoes cook, heat a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ground beef, ground pork, sautéed onion and garlic, breadcrumbs, eggs, 1/4 cup ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
05 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Spread the frozen mixed vegetables over the meat in an even layer.
06 - Spread the mashed potatoes over the vegetable layer, smoothing the surface with a spatula to create an even, level topping.
07 - Drizzle additional ketchup evenly across the mashed potato surface, then sprinkle the shredded cheddar cheese over the top.
08 - Bake uncovered on the center rack for 35 to 40 minutes, until the casserole is bubbling around the edges and the cheese is melted and golden brown.
09 - Remove from the oven and let the casserole rest for 10 minutes to allow the layers to set before slicing into portions and serving.
# Expert Advice:
01 -
- The mashed potato topping transforms ordinary meatloaf into a full comfort meal with built in sides, so you barely need anything else.
- It reheats beautifully the next day, which means lunch is already handled and honestly might taste even better.
- Kids who normally push meatloaf around their plates will devour this without complaint once they see that cheese blanket.
02 -
- Do not skip the resting step because slicing too early will cause the layers to slide apart and turn your beautiful casserole into a messy pile.
- You can assemble the entire dish the night before, cover it tightly, and bake it straight from the refrigerator with about ten extra minutes added to the timer.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan because it prevents sticking and gives you a much more even layer without any effort.
- Warm the milk before adding it to the potatoes because cold liquid cools down the starches and makes the mash heavier instead of fluffy and light.