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Loaded Potato and Meatloaf Casserole

Loaded Potato and Meatloaf Casserole

Creamy homemade mashed potatoes top a moist and flavorful meatloaf in this decadent take on shepherd’s pie. Bacon and cheddar make it even better!

Loaded Potato and Meatloaf Casserole

Let’s Make Loaded Potato and Meatloaf Casserole!

There are two basic components to this recipe: the meatloaf, and the mashed potatoes. Making both of these at the same time is easy! Then you just spread the potatoes over the meatloaf, top it with cheese and bacon, and melt!

1. Get Ready to Cook! Before you get started cooking, set your oven to preheat. You will want it preheating to 375°F. Then grease a large baking dish (13×9) with butter, oil, or a little bit of nonstick cooking spray. Set the dish aside.

2. Make the Meatloaf. In a large mixing bowl, combine all of the meatloaf ingredients, and mix them up with a big spoon or your hands. Don’t overmix, or the meatloaf will be tough. Place the meatloaf mixture in your greased baking dish, and press it into an even layer. Bake for 30 minutes.

3. Cook the Potatoes. While the meatloaf is cooking, place the potatoes in a medium saucepan, and cover them with water. You don’t have to use a lot of water—just enough to barely cover the potatoes. Turn the heat to medium, and bring the potatoes to a simmer. Cook them just until they’re tender, 10 to 15 minutes.

4. Mash the Potatoes. Once the potatoes are tender, drain all of the water out. Add the butter to the saucepan, and mash the potatoes. I like to use a hand mixer to mash my potatoes very smooth. Next, add the sour cream, warm milk, salt, and pepper, and mix again to combine.

5. Layer the Potatoes, Cheese, and Bacon over the Meatloaf. Once the meatloaf has baked for half an hour, take it out of the oven. Carefully pour off any excess grease. Spread the mashed potatoes on top of the meatloaf, and then sprinkle cheddar cheese and bacon bits over the top of the potatoes.

6. Bake. Return the meatloaf casserole to the oven, and bake for 15 more minutes to melt the cheese and allow the flavors to meld.

Enjoy! Serve the loaded potato and meatloaf casserole with your favorite sides for an easy meal!


  • 1 ½ pounds of lean ground beef or turkey
  • ½ cup of finely chopped white onion
  • 1 tablespoon of minced garlic
  • 1 cup of seasoned bread crumbs
  • 1 tablespoon of Worcestershire sauce
  • 1 large egg lightly beaten
  • ⅓ cup of cottage cheese
  • ½ cup of BBQ sauce
  • 2 pounds of potatoes peeled and diced
  • ½ cup of unsalted butter
  • ½ cup of sour cream
  • ½ cup of warm milk or half-and-half
  • 1 teaspoon of kosher salt
  • 1 teaspoon of ground black pepper
  • 6 slices of thick bacon cooked and crumbled
  • 1 ½ cups of shredded cheddar cheese


1. Preheat the oven to a temperature of 375°F. Prepare a 9x13 inch baking pan by spraying it with a nonstick cooking spray.

2. In a large bowl, combine the ground beef or turkey, chopped white onion, minced garlic, seasoned bread crumbs, Worcestershire sauce, lightly beaten egg, cottage cheese, and BBQ sauce.

3. Transfer the meat mixture into the prepared baking pan, ensuring it is evenly spread. Bake in the preheated oven for a duration of 30 minutes.

4. Concurrently, place the diced potatoes in a pan filled with water and cook over medium heat until they are tender.

5. Once the potatoes are cooked, drain the water and incorporate the unsalted butter. Utilize a hand mixer to achieve a smooth consistency. Subsequently, add the sour cream, warm milk or half-and-half, kosher salt, and ground black pepper. Mix until all ingredients are well-combined.

6. After the meatloaf has baked for 30 minutes, remove it from the oven and carefully drain any excess grease.

7. Apply an even layer of the mashed potatoes over the meatloaf. This should be followed by a generous sprinkling of shredded cheddar cheese and crumbled bacon.

8. Place the casserole back into the oven and bake for an additional 15 minutes. The objective is to ensure that the potatoes are thoroughly heated and the cheese has completely melted.

9. Once completed, remove the casserole from the oven and let it cool slightly before serving.



Fridge: Cover the casserole well, or place leftovers in airtight containers or bags, and store in the refrigerator for up to 5 days.

Freezer: Wrap casserole well or place in airtight containers. Freeze for up to three months. Thaw before reheating.

Reheat: Place leftovers in an ovenproof dish at 375°F until heated through. Test several places in the casserole using an Instant Read thermometer, to make sure it is fully reheated.