Meatloaf Casserole (Printable)
Layers of seasoned meat, tangy glaze and creamy mashed potatoes finished with melted cheddar and parsley.
# 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 milk
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp 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 potatoes, peeled and cubed
14 - 4 tbsp unsalted butter
15 - 1/2 cup milk
16 - Salt and pepper, to taste
→ Topping
17 - 1 cup shredded cheddar cheese
18 - 2 tbsp chopped fresh parsley (optional)
→ Sauce
19 - 1/2 cup ketchup
20 - 2 tbsp brown sugar
21 - 1 tbsp Dijon mustard
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large pot, cook peeled and cubed potatoes in salted boiling water until fork-tender, about 15 minutes. Drain thoroughly and 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 without overworking the meat.
04 - Evenly press the seasoned meat mixture into the bottom of the prepared baking dish, creating a uniform layer.
05 - In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread the sauce evenly over the meat layer.
06 - Gently spoon the prepared mashed potatoes over the sauced meat layer, spreading evenly to the edges with a spatula.
07 - Sprinkle shredded cheddar cheese evenly across the top of the mashed potato layer.
08 - Bake uncovered for 40–45 minutes until the casserole is bubbling, the meat is cooked through, and the cheese is golden brown.
09 - Remove from the oven and let rest for 5–10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
# Expert Suggestions:
01 -
- It gives you all the comfort of meatloaf and mashed potatoes in one pan, which means fewer dishes and a happier cook.
- The tangy ketchup and brown sugar sauce seeps into the meat while the potatoes soak up every bit of flavor below.
02 -
- Overmixing the meat mixture is the fastest way to end up with a dense, rubbery layer, so stop as soon as everything looks combined.
- Spreading the potatoes in dollops before smoothing prevents the sauce from smearing into the mash and muddying the distinct layers.
03 -
- Wet your hands slightly before pressing the meat mixture into the dish because it prevents sticking and helps you get an even, flat layer.
- Running the mashed potatoes through a ricer before adding butter and milk makes them impossibly light and spreadable over the casserole.