There’s something about a layered dish that feels like home. The first time I made this meatloaf with mashed potatoes and cheese recipe, I was in a rush, the fridge was half empty, and comfort food was all I wanted. I grabbed some leftover mashed potatoes, a pack of ground beef, and decided to stack everything into one warm, cheesy meal. The result? A crowd-pleasing, sliceable casserole that instantly became a family favorite. It’s simple, hearty, and full of the flavors we all crave after a long day.
Table of Contents
Why You’ll Love This Meatloaf with Mashed Potatoes and Cheese
- Quick prep – just 15 minutes of hands-on time
- Simple ingredients – everything is pantry-friendly
- Feels like a full dinner in one dish
- Kid-friendly and satisfying
- That cheesy top is irresistible
- Perfect way to use up leftover mashed potatoes
- Makes neat slices for easy serving or lunchboxes
What makes this meatloaf with mashed potatoes and cheese recipe different from others is the way it layers flavor and texture. You get a juicy, well-seasoned meat base, a creamy, tangy mashed potato center, and a bubbling cheese finish that ties it all together. It’s the kind of dinner that feels like a warm hug on a busy night.
Ingredients Needed
For the Meatloaf Layer
- 1 lb ground beef (85/15 is ideal for juicy texture)
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 1/4 cup ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Mashed Potato Layer
- 3 cups mashed potatoes (fresh or leftover)
- 1/4 cup sour cream
- 2 tbsp butter, melted or softened
- Salt and pepper to taste
For the Topping
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley (optional, for garnish)
How to Make Meatloaf with Mashed Potatoes and Cheese
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper to make cleanup easier.
Step 2: Mix the Meatloaf
In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently using your hands or a spoon. The key is not to overwork the mixture, just stir until everything is combined.
Step 3: Press and Bake the Meat
Press the meat mixture evenly into the bottom of your prepared dish. Bake uncovered for 20–25 minutes, or until the top is slightly browned and the meat is mostly cooked through.
Step 4: Prepare the Mashed Potatoes
If using leftovers, warm them slightly before mixing. Stir in the sour cream and butter until smooth. Add salt and pepper to taste. You want them creamy but not too loose, so they spread easily without sinking.
Step 5: Layer the Potatoes
Once the meat has baked, carefully spread the mashed potatoes on top. Use a spatula to smooth them out evenly. Try not to press down too hard to keep the layers separate.
Step 6: Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes. Return the dish to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbling.
Step 7: Rest and Serve
Remove the dish from the oven and let it rest for 5–10 minutes. This allows the layers to set, making it easier to slice. Garnish with chopped parsley if desired.
If you love stacked meals like this, you’ll definitely enjoy dishes like the taco rice bowl, it’s another layer-lover’s dream and just as easy to throw together.
Serving and Storage Tips
How to Serve It
This recipe slices neatly, making it great for both casual dinners and next-day lunches. Serve it with a side salad or steamed green beans if you want something fresh alongside. You can also drizzle it with gravy for extra richness.
This also pairs well with simple, sheet pan sides like the sausage and sweet potatoes recipe, both dishes lean into comfort without any fuss.
Storing Leftovers
Let any remaining portions cool completely. Store them in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and then foil. They’ll keep well in the freezer for up to 2 months.
Reheating
Microwave single servings with a splash of milk to keep the potatoes soft. For the best texture, reheat in a 325°F oven covered loosely with foil until warmed through.
Helpful Notes
Use Warm Mashed Potatoes
Spreading cold mashed potatoes can be difficult and may cause uneven layering. Warming them slightly helps create a smoother, more cohesive layer.
Resting is Key
Allow the meatloaf base to cool slightly before adding the potato layer. This prevents sogginess and keeps your casserole looking great when sliced.
Easy Customizations
Feel free to add cooked veggies like spinach or finely chopped mushrooms to the meat for a nutritional boost. Just make sure to sauté them first so they don’t release too much moisture.
Make It Ahead
You can assemble the whole dish ahead of time and refrigerate it until you’re ready to bake. It’s perfect for meal prep or busy evenings when you want dinner ready fast.
Cheese Options
While cheddar works wonderfully here, you can try mozzarella for a milder flavor or a blend with Monterey Jack for extra meltiness. Choose what suits your taste best.
Frequently Asked Questions (FAQ)
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well in this recipe if you prefer a leaner option. Just keep in mind that it has less fat than beef, so adding an extra tablespoon of oil or a bit more sour cream to the potato layer helps keep the dish moist and flavorful.
How do I make this meatloaf with mashed potatoes and cheese recipe gluten-free?
To make this gluten-free, simply use certified gluten-free breadcrumbs in the meat mixture. Also, double-check that your ketchup and sour cream are gluten-free, as some brands may include additives or thickeners.
Can I prepare this dish ahead of time?
Absolutely. You can assemble the full casserole a day in advance, cover it tightly with foil, and refrigerate. When you’re ready to serve, bake it straight from the fridge, adding about 10 extra minutes to the cooking time to make sure it heats through evenly.
Is this recipe freezer-friendly?
Yes, this dish freezes very well. Wrap it tightly in layers (plastic wrap first, then foil) and freeze for up to 2 months. When ready to reheat, let it thaw overnight in the fridge and then bake at 325°F until hot all the way through.
Conclusion
This meatloaf with mashed potatoes and cheese recipe is one of those tried-and-true comfort meals that never fails to bring smiles to the table. It’s simple, hearty, and full of classic flavor, everything you want in a family dinner. The seasoned meat, creamy potato layer, and gooey cheese topping come together in a way that’s both nostalgic and satisfying.
If you give this recipe a try, I’d love to hear how it turned out! Please leave a comment below and give it a star rating, it helps others find the recipe and gives me feedback, too. Don’t forget to share it with your friends and family on Facebook or Pinterest.
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Meatloaf with Mashed Potatoes and Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Hearty, comforting, and easy, this meatloaf with mashed potatoes and cheese recipe is a family-friendly dinner perfect for busy nights.
Ingredients
1 lb ground beef (85/15)
1/2 cup plain breadcrumbs
1/3 cup whole milk
1 large egg
1/4 cup ketchup
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
3 cups mashed potatoes (prepared or leftover)
1/4 cup sour cream
2 tbsp butter, melted or softened
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
Fresh parsley (optional, for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or line with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
3. Press the meat mixture into the baking dish. Bake uncovered for 20–25 minutes until mostly cooked through.
4. Warm mashed potatoes slightly if using leftovers. Stir in sour cream and butter until smooth. Season with salt and pepper.
5. Spread the mashed potatoes over the cooked meat layer carefully using a spatula.
6. Sprinkle shredded cheddar cheese evenly on top of the mashed potato layer.
7. Return the dish to the oven and bake another 10–15 minutes, or until cheese is melted and bubbly.
8. Let cool for 5–10 minutes. Garnish with chopped parsley, slice, and serve.
Notes
Use warm mashed potatoes to make spreading easier.
You can prepare the casserole ahead of time and bake just before serving.
Wrap leftovers tightly and refrigerate for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 184
- Sugar: 2g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 66mg