Meatloaf Casserole
This easy Meatloaf Casserole recipe gives you classic meatloaf, mashed potatoes, a tangy glaze, and cheddar cheese in one hearty, family-friendly dish!
Servings: 6 servings
Calories: 449kcal
Equipment
- Mixing Bowls
- 8x8” Baking Dish
- Medium Pot
Ingredients
Meatloaf Casserole Filling
- 1 lb. ground beef 80/20 preferred, $6.24*
- ⅓ cup Italian breadcrumbs 37g, $0.11
- 1 large egg $0.14
- ¼ cup whole milk 2 fl oz., $0.07
- ½ small onion finely diced, (¼ cup, 38g) $0.35
- 3 tsp Worcestershire sauce divided, (0.5 oz) $0.05
- ½ tsp garlic powder $0.02
- ¾ tsp salt divided, $0.06
- ½ tsp black pepper divided, (freshly cracked) $0.08
Glaze
- ½ cup ketchup 125g, $0.27
- 1 Tbsp brown sugar 13g, $0.03
- 1 tsp yellow mustard 5g, $0.01
Potato Topping
- 1 lb. russet potatoes peeled and diced, (about 2 potatoes) $0.49**
- 2 Tbsp salted butter 28g, $0.19
- ⅓ cup whole milk 2.7 fl oz., $0.09
- 1 cup cheddar cheese shredded, (56g) $0.92
- 2 green onions thinly sliced, $0.24
Instructions
- Gather and prep your ingredients. Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
- In a medium bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic, 1 tsp Worcestershire, ½ tsp salt, and ¼ tsp black pepper. Mix gently to combine.
- In a small bowl, whisk together ketchup, mustard, brown sugar, and the remaining 2 tsp Worcestershire and set aside.
- Press the meat mixture into the bottom of the baking dish.
- Brush half of the ketchup mixture evenly on top of the meat. Bake uncovered for 25-30 minutes, until the internal temperature reaches 160° F.
- Meanwhile, place diced potatoes in a medium-sized pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12–15 minutes until tender. Drain.
- Mash potatoes with butter, milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy.
- After the first bake, brush the remaining ketchup glaze over the meatloaf.***
- Spread the mashed potatoes over the cooked meatloaf, then sprinkle evenly with shredded cheddar cheese. Return to the oven and bake 10-12 more minutes until the cheese is melted and slightly golden. Optional: broil for 1-2 minutes for a lightly browned top.
- Sprinkle green onion slices over the casserole. Let rest for 5 minutes before slicing.
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Notes
*I like to use 80/20 ground beef for the price and because it keeps the meatloaf layer flavorful and juicy. Some grease will render during the first bake. You can carefully drain it before adding the second glaze if desired.
**These Russet potatoes are priced by a 5 lb bag. Buying in bulk can save money. Store in a cool, dry place to keep them fresh for several weeks. I don't recommend storing potatoes in the fridge, since cold temperatures can affect their flavor and texture.
***The meat may shrink slightly during the first bake; this is normal. Gaps can be filled with mashed potato topping for an even layer.
Nutrition
Serving: 1slice | Calories: 449kcal | Carbohydrates: 29g | Protein: 22g | Fat: 27g | Sodium: 839mg | Fiber: 2g