Meatloaf Casserole with Mashed Potatoes (Printable)
Comforting meatloaf-style casserole with seasoned meats, tangy glaze, creamy mashed potatoes, and melted cheddar.
# What You'll Need:
→ Meat Mixture
01 - 1 lb ground beef
02 - 1/2 lb ground pork
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup breadcrumbs
06 - 1 large egg
07 - 1/3 cup whole milk
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
→ Mashed Potato Layer
13 - 2 lbs russet potatoes, peeled and cubed
14 - 4 tbsp unsalted butter
15 - 1/2 cup whole milk
16 - Salt and pepper, to taste
→ Topping
17 - 1 cup shredded sharp cheddar cheese
18 - 2 tbsp fresh parsley, chopped (optional)
→ Sauce
19 - 1/2 cup ketchup
20 - 2 tbsp brown sugar
21 - 1 tbsp Dijon mustard
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Place peeled and cubed potatoes in a large pot and cover with salted cold water. Bring to a boil and cook for 15 minutes until fork-tender. Drain thoroughly, then mash with butter, milk, salt, and pepper until smooth. Set aside.
03 - In a large mixing bowl, combine ground beef, ground pork, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently until just combined — avoid overmixing to keep the texture tender.
04 - Press the meat mixture evenly into the bottom of the prepared baking dish, forming a uniform layer.
05 - In a small bowl, stir together ketchup, brown sugar, and Dijon mustard. Spread the mixture evenly across the surface of the meat layer.
06 - Spoon the mashed potatoes over the sauced meat layer and spread gently into an even crust, being careful not to disturb the sauce beneath.
07 - Sprinkle shredded cheddar cheese evenly over the mashed potato layer.
08 - Bake uncovered for 40 to 45 minutes until the casserole is bubbling at the edges, the meat is cooked through, and the cheese is golden brown on top.
09 - Remove from the oven and let rest for 5 to 10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
# Expert Advice:
01 -
- The mashed potato blanket on top soaks up the savory sauce underneath while getting those irresistible golden edges in the oven.
- It reheats beautifully the next day, making it the rare casserole that might actually taste better on round two.
02 -
- Do not skip the resting time because cutting into the casserole too early will cause the layers to slide apart into a messy pile.
- If your mashed potatoes are stiff and hard to spread, warm them with a splash of milk until they become loose and spreadable before layering them on top.
03 -
- Use your hands to mix the meatloaf layer because a spoon or spatula will overwork the meat and leave you with a dense, rubbery texture instead of a tender one.
- Run your potato layer under the broiler for the last two minutes of baking if you want those dramatic, crispy golden peaks on top.