Cheesy Loaded Meatloaf Casserole
A square-pan beef casserole topped with two cups of mashed potatoes, a cup of Cheddar, and four slices of cooked bacon. Cut into six rectangles after resting.
Ingredients
Meatloaf Base
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup divided
Topping
- 2 cups prepared mashed potatoes
- 1 cup Cheddar cheese shredded
- 4 slices cooked bacon crumbled
- 2 tablespoons green onions or chives chopped, optional
As Needed
- Cooking spray for the dish
- Additional milk to loosen potatoes
Instructions
Bake the Casserole
- Preheat oven to 375°F and spray a 9×9-inch baking dish. Combine breadcrumbs, milk, egg, onion, garlic powder, salt, pepper, Worcestershire, and 1/4 cup ketchup, then gently mix in beef.
- Press beef evenly into the dish and spread the remaining 1/4 cup ketchup over it. Bake at 375°F for 20–25 minutes until the surface sets; carefully spoon off pooled excess fat.
- Meanwhile, warm the mashed potatoes over medium-low heat until spreadable, adding milk as needed. Spread all 2 cups over the meat, then top with all 1 cup Cheddar and the crumbled cooked bacon.
- Bake 10–15 minutes more until cheese melts, beef reaches at least 160°F, and the casserole center reaches 165°F. Continue baking if needed to reach these temperatures.
- Let stand 10 minutes, cut into 6 equal rectangles, and add green onions or chives if using.
Notes
- Refrigerate within 2 hours; the oldest cooked ingredient determines the 3–4-day storage window.
- Heat refrigerated portions through to 165°F.
- For longer storage, freeze portions up to 2 months and thaw in the refrigerator.