Meatloaf with Mashed Potatoes and Cheese Recipe
Six portions of a layered beef, mashed potato, and Cheddar casserole baked in a nine-inch square dish.
Ingredients
Meatloaf Layer
- 1 pound ground beef 85/15 preferred
- 1/2 cup plain breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1/4 cup ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Potato Layer
- 3 cups prepared mashed potatoes
- 1/4 cup sour cream
- 2 tablespoons butter
Topping
- 1 1/2 cups Cheddar shredded
- 1 tablespoon fresh parsley chopped, optional, for garnish
As Needed
- Cooking spray for the dish
- Additional milk to loosen stiff potatoes
Instructions
Bake the Layers
- Heat oven to 375°F and lightly grease a 9×9-inch baking dish. Combine breadcrumbs and milk, then mix in egg, ketchup, garlic powder, onion powder, salt, and pepper.
- Gently mix in beef and press evenly into the dish. Bake at 375°F for 20–25 minutes until the surface sets, then spoon off pooled excess fat.
- Meanwhile, warm mashed potatoes over medium-low heat with sour cream and butter until smooth. Spread over the meat and top evenly with all 1 1/2 cups Cheddar.
- Bake another 10–15 minutes at 375°F until cheese melts, beef reaches at least 160°F, and the casserole center reaches 165°F. Continue baking as needed to reach these temperatures.
- Rest 10 minutes, then cut into 6 portions. Garnish with parsley if using.
Notes
- Refrigerate within 2 hours; use within 3–4 days of the oldest cooked ingredient.
- Reheat covered until the center reaches 165°F.
- Freeze portions for up to 2 months and thaw in the refrigerator.