Meatloaf Mashed Potatoes Cheese (Printable Recipe)
Tender meatloaf with creamy mashed potatoes and melty cheese in a single dish.
# Ingredients You'll Need:
→ Meatloaf Base
01 -
1½ pounds ground beef (80/20 or 85/15)
02 -
½ cup plain breadcrumbs
03 -
¼ cup whole milk
04 -
1 large egg
05 -
3 tablespoons ketchup
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
→ Mashed Potato Layer
10 -
3 cups prepared mashed potatoes
11 -
2 tablespoons sour cream
12 -
2 tablespoons butter
13 -
Salt and pepper to taste
→ Cheese Topping
14 -
1½ cups shredded sharp cheddar cheese
15 -
2 tablespoons chopped fresh parsley (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or line with parchment paper for easy removal.
02 -
In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, avoiding overworking the meat.
03 -
Press meat mixture evenly into prepared baking dish, creating a flat, compact layer. Bake uncovered for 20-25 minutes until partially cooked through.
04 -
While meatloaf bakes, combine mashed potatoes with sour cream and butter. Mix until smooth and creamy. Season with salt and pepper to taste.
05 -
Remove meatloaf from oven and carefully spread prepared mashed potatoes evenly over the surface, creating a smooth layer from edge to edge.
06 -
Sprinkle shredded cheddar cheese evenly over mashed potatoes. Return to oven and bake 10-15 minutes until cheese is melted, bubbly, and golden brown.
07 -
Allow casserole to rest for 5-10 minutes before slicing to help layers set. Garnish with fresh chopped parsley if desired and serve warm.
# Extra Tips:
01 -
Use 80/20 ground beef for optimal moisture and flavor balance
02 -
Don't overmix the meat mixture to prevent tough, dense texture
03 -
Make mashed potatoes slightly thicker than usual so they hold their shape when sliced
04 -
Let the casserole rest before cutting to prevent layers from sliding apart
05 -
Can be assembled up to 24 hours ahead and refrigerated before baking