Meatloaf with Mashed Potatoes and Cheese (Print Version)
A hearty meatloaf casserole topped with creamy mashed potatoes, cheddar cheese, bacon, and green onions.
# Ingredients:
For the meatloaf base
01 -
1 1/2 lb (680 g) lean ground beef
02 -
1 small yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
3/4 cup (75 g) plain breadcrumbs
05 -
1 large egg
06 -
1/3 cup (80 ml) milk
07 -
2 tablespoons ketchup
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
For the mashed potato topping
11 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into chunks
12 -
4 tablespoons (55 g) unsalted butter
13 -
1/2 cup (120 g) sour cream
14 -
1/3 cup (80 ml) warm milk, plus more if needed
15 -
3/4 teaspoon kosher salt
16 -
1/4 teaspoon black pepper
For finishing
17 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
18 -
5 slices cooked bacon, crumbled
19 -
2 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or a thin coat of oil.
02 -
In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
03 -
Press the meat mixture evenly into the prepared dish. Bake for 25-30 minutes, until the center reaches 160°F. Carefully spoon off excess fat if needed.
04 -
While the meatloaf bakes, place the potatoes in a pot and cover with cold water. Bring to a boil, then simmer for 12-15 minutes, until fork-tender.
05 -
Drain the potatoes well and return them to the hot pot for 1 minute. Mash with butter, sour cream, warm milk, salt, and pepper until thick and creamy.
06 -
Spread the mashed potatoes over the baked meatloaf layer. Sprinkle evenly with cheddar cheese and crumbled bacon.
07 -
Return the dish to the oven for 12-15 minutes, until hot and melted. Broil for 1-2 minutes if you want more browning. Rest for 10 minutes, then top with green onions and serve.
# Notes:
01 -
Let the casserole rest for 10 minutes before slicing.
02 -
Use an instant-read thermometer to check the center of the beef layer.
03 -
Store leftovers in the refrigerator for 3-4 days.