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<\/p>\nThere\u2019s truly nothing like a classic meatloaf, and this Meatloaf Casserole turns that comfort food favorite into a full meal in one baking dish! It starts with a tender ground beef meatloaf layer, gets brushed with a sweet-tangy ketchup glaze, and finishes with creamy mashed potatoes and melty cheddar cheese on top. But my favorite part? This recipe is ready in just under an hour, and for less than $10, you can get dinner for 6 on the table! I love this meatloaf casserole as is, but it\u2019s also wonderful served alongside a fresh salad or with a helping of steamed peas, just like my mama always did.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nCheesy Meatloaf Casserole Recipe<\/h2>\n I think of this casserole as my extra-cozy shortcut to a full meatloaf dinner. It reminds me of cottage pie because of the creamy mashed potato topping, but the bottom layer is all classic meatloaf: ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, and our go-to ketchup-mustard glaze.<\/p>\n
Baking the meatloaf layer first keeps the base tender but sliceable, and it also gives the glaze a chance to caramelize slightly before the mashed potatoes and cheddar are added. While it bakes, you can mash the potatoes, wash the prep dishes, and have the kitchen mostly cleaned up before dinner even hits the table, which is my favorite kind of weeknight recipe! By the time it comes out of the oven for the second time, the cheddar is melted into the potatoes, and every slice feels extra hearty and satisfying. YUM.<\/p>\nJennie Alley from our Nashville Test Kitchen prepping her meatloaf casserole for the oven in March 2026<\/em><\/figcaption><\/figure>\n\n
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\nUse a light hand with the beef.<\/strong> I mix with my hands or a fork and stop as soon as everything is evenly mixed in. The more you handle ground beef, the more its proteins bind together, which can make the meatloaf layer firm and dense instead of tender.<\/li>\nDon\u2019t skip the egg, milk, and breadcrumbs<\/strong>! The egg helps bind everything together, while the milk hydrates the breadcrumbs and adds moisture to the meat mix. Chicken or beef broth will also work in place of the milk if that\u2019s what you have on hand!<\/li>\nMake the mashed potatoes while the meat layer bakes.<\/strong> This keeps the recipe moving and gives you time to clean up before the casserole goes back into the oven. Mash the potatoes while they\u2019re still warm, and stop once they\u2019re smooth and creamy. Overmixing can make them gluey.<\/li>\nAdjust the glaze to your taste.<\/strong> I sometimes swap the ketchup for BBQ sauce for a ketchup-free glaze! As for the mustard, it helps to balance the glaze and is only a subtle flavor. You can leave the mustard out if you prefer.<\/li>\nExpect a little shrinkage<\/strong>! The meatloaf layer may pull away from the edges of the dish as it bakes because the beef releases moisture and fat as it cooks. You can carefully drain off some of the fat if you\u2019d like, though I don\u2019t usually bother. When you add the mashed potatoes, just spread them into any gaps around the edges.<\/li>\nLet it rest before slicing.<\/strong> I always give this meatloaf casserole about 5 minutes to settle after baking. This helps the juices redistribute, the layers firm up a bit, and the slices come out cleaner.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nMeatloaf Casserole<\/h2>\n <\/span>Cost <\/span>$9.36 recipe \/ $1.56 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis easy Meatloaf Casserole recipe gives you classic meatloaf, mashed potatoes, a tangy glaze, and cheddar cheese in one hearty, family-friendly dish!<\/span><\/p>\n<\/p><\/div>\n\n
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Meatloaf Casserole Filling<\/h4>\n<\/div>\n<\/div>\n\n
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\n\nGather and prep your ingredients. Preheat your oven to 375\u00b0F (190\u00b0C) and lightly grease an 8\u00d78-inch baking dish.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic, 1 tsp Worcestershire, \u00bd tsp salt, and \u00bc tsp black pepper. Mix gently to combine.<\/p>\n<\/li>\n
\nIn a small bowl, whisk together ketchup, mustard, brown sugar, and the remaining 2 tsp Worcestershire and set aside.<\/span><\/p>\n<\/li>\n\nPress the meat mixture into the bottom of the baking dish.<\/span><\/p>\n<\/li>\n\nBrush half of the ketchup mixture evenly on top of the meat. Bake uncovered for 25-30 minutes, until the internal temperature reaches 160\u00b0 F.<\/p>\n<\/li>\n
\nMeanwhile, 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\u201315 minutes until tender. Drain.<\/p>\n<\/li>\n
\nMash potatoes with butter, milk, \u00bc tsp salt, and \u00bc tsp black pepper until smooth and creamy.<\/p>\n<\/li>\n
\nAfter the first bake, brush the remaining ketchup glaze over the meatloaf.***<\/span><\/p>\n<\/li>\n\nSpread the mashed potatoes over the cooked meatloaf, then sprinkle evenly with shredded cheddar cheese.\u00a0Return 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.<\/span><\/p>\n<\/li>\n\nSprinkle green onion slices over the casserole. Let rest for 5 minutes before slicing.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*I like to use 80\/20 ground beef<\/strong> for the price and because it keeps the meatloaf layer flavorful and juicy. Some grease will render during the first bake<\/strong>. You can carefully drain it<\/strong> before adding the second glaze if desired.<\/span>**These Russet potatoes<\/strong> are priced by a 5 lb bag. Buying in bulk can save money<\/strong>. Store in a cool, dry place<\/strong> to keep them fresh for several weeks. I don\u2019t recommend storing potatoes in the fridge, since cold temperatures can affect their flavor and texture.<\/span>***The meat may shrink slightly during the first bake<\/strong>; this is normal. Gaps can be filled with mashed potato topping for an even layer.<\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>slice<\/span><\/span>Calories: <\/span>449<\/span>kcal<\/span> (22%)<\/span><\/span>Carbohydrates: <\/span>29<\/span>g<\/span> (10%)<\/span><\/span>Protein: <\/span>22<\/span>g<\/span> (44%)<\/span><\/span>Fat: <\/span>27<\/span>g<\/span> (42%)<\/span><\/span>Sodium: <\/span>839<\/span>mg<\/span> (36%)<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span> (8%)<\/span><\/span>The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional.<\/i> Percentages are of daily value.<\/i><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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