Meatloaf Casserole (Print version)

A comforting bake of seasoned meat, brown-sugar ketchup, creamy mashed potatoes and melted cheddar—perfect for family nights.

# What you 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 milk
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika

→ Mashed Potato Layer

13 - 2 lbs potatoes, peeled and cubed
14 - 4 tablespoons unsalted butter
15 - 1/2 cup milk
16 - Salt and pepper, to taste

→ Topping

17 - 1 cup shredded cheddar cheese
18 - 2 tablespoons chopped fresh parsley (optional)

→ Sauce

19 - 1/2 cup ketchup
20 - 2 tablespoons brown sugar
21 - 1 tablespoon Dijon mustard

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large pot, cook the peeled and cubed potatoes in salted boiling water until fork-tender, approximately 15 minutes. Drain thoroughly, then mash together with butter, milk, salt, and pepper until smooth. Set aside.
03 - In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, black pepper, dried thyme, and smoked paprika. Mix gently until just incorporated, being careful not to overwork the mixture.
04 - Transfer the meat mixture into the prepared baking dish and press it evenly across the bottom to form a uniform base layer.
05 - In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard until smooth. Spread the sauce evenly over the pressed meat layer.
06 - Gently spoon the prepared mashed potatoes over the sauced meat layer, spreading carefully to cover the surface evenly without disturbing the layers beneath.
07 - Sprinkle the shredded cheddar cheese evenly across the top of the mashed potato layer.
08 - Bake uncovered for 40 to 45 minutes, or until the casserole is bubbling at the edges, the meat is cooked through, and the cheese is melted and golden brown on top.
09 - Remove from the oven and let the casserole rest for 5 to 10 minutes to allow the layers to set. Garnish with chopped fresh parsley if desired, then serve warm.

# Expert advice:

01 -
  • It combines the nostalgia of classic meatloaf with the comfort of shepherd pie, giving you two favorites in one pan.
  • The sweet and tangy sauce seeps into the meat while the potato layer soaks up every bit of flavor underneath.
  • You can prep the components ahead of time and simply assemble and bake when you are ready.
  • Leftovers reheat beautifully the next day and somehow taste even better.
02 -
  • Overmixing the meat is the number one reason meatloaf turns out rubbery and dense, so stop as soon as everything is evenly distributed.
  • Spreading the potatoes in small dollops first prevents you from dragging the sauce layer up into the potatoes.
  • Letting the casserole rest is not optional since it holds its shape and the flavors settle when you give it those few minutes.
03 -
  • Use a potato ricer for the smoothest mash you have ever tasted, since lumps stand out more under a layer of melted cheese.
  • Shred your own cheddar from a block instead of buying pre shredded, because the anti caking agents on bagged cheese prevent it from melting as smoothly.

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