Easy Meatloaf and Mashed Potato Casserole

The first time I made this meatloaf and mashed potato casserole, it wasn’t from a recipe card or food blog; it was from memory. Specifically, the memory of my grandmother’s kitchen, where the smell of browning onions and roasted beef would sneak under the door and wrap itself around you like a wool blanket. There was nothing fancy about it. No microgreens. No drizzles of this or that. Just comfort, layered deep in a casserole dish.

This dish is the kind of thing that brings everyone to the table without being asked twice. It’s hearty, yes, but more than that, it’s familiar. Like the ticking of the kitchen clock, or the way the mashed potatoes always taste better the next day. This casserole combines two of the most soul-satisfying meals I know: a juicy meatloaf and buttery mashed potatoes, all baked together until the edges are golden and the top is crisp in just the right way.

Let me walk you through why this is one of those dishes I come back to again and again.

A Casserole That’s More Than the Sum of Its Parts

I’ve always loved casseroles, but this meatloaf and mashed potato casserole hits differently. It feels like the kind of thing someone made after coming in from the cold, cheeks red, coat damp, hunger gnawing. And it’s smart cooking, stretch a pound or so of beef and some pantry staples into something that feels like a celebration.

What I love most is how the meatloaf layer stays juicy and tender, protected under a thick, creamy cloud of mashed potatoes. Sometimes I add a layer of shredded cheddar on top, sometimes not. Depends on how indulgent the day feels. Either way, it emerges bubbling, golden, and smelling like everything I want dinner to be.

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The Secret’s in the Layers

A good meatloaf doesn’t need gimmicks, just the right balance of meat, breadcrumbs, egg, and flavor. I start mine with sautéed onions and garlic, because raw onions in meatloaf just never taste right to me. Then a glug of ketchup (yes, ketchup), a few dashes of Worcestershire, and a handful of fresh parsley if I’ve got it.

The mashed potatoes are classic: russets, boiled until tender, mashed with butter, milk, and a touch of sour cream for body. I like them a little rustic, not too smooth. This isn’t soufflé. It’s stick-to-your-ribs, scrape-the-pan-clean comfort food.

Once you’ve got those layers ready, it’s just a matter of assembling. I spread the meat mixture on the bottom of a greased baking dish, then spoon the mashed potatoes gently on top. A final brush of butter and a scatter of cheese if the mood strikes. Then into the oven until the top gets that slightly toasted look you only get from baked potatoes and childhood memories.

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Ingredients You’ll Need

For the meatloaf base:

• 1½ pounds ground beef (80/20 is best)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 egg
• ⅓ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

For the mashed potato topping:

• 2 pounds russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• ½ cup whole milk (plus more as needed)
• ¼ cup sour cream
• Salt and pepper to taste

Optional for topping:

• 1 cup shredded sharp cheddar cheese
• 1 tbsp melted butter

Step-by-Step Instructions

1. Preheat and prep.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Sauté the aromatics.
In a skillet, cook chopped onion and garlic in a bit of oil until soft and fragrant, about 5 minutes. Let cool slightly.

3. Make the meatloaf layer.
In a large bowl, combine the ground beef, cooked onions and garlic, breadcrumbs, egg, ketchup, Worcestershire sauce, salt, pepper, and parsley. Mix just until combined, don’t overwork it.

4. Press into the dish.
Spread the meat mixture evenly into the prepared baking dish.

5. Make the mashed potatoes.
Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, sour cream, salt, and pepper. Taste and adjust.

6. Assemble the casserole.
Spread mashed potatoes over the meat layer. If using, sprinkle cheese on top and brush with melted butter.

7. Bake.
Bake for 35–40 minutes, or until the cheese is melted and the top is lightly golden. Let rest 5–10 minutes before serving.

Where to Buy Ingredients in the USA

You can find everything you need at any major grocery store like Kroger, Safeway, or Publix. For the best ground beef, I often go with a local butcher or the meat counter at Whole Foods, as the fat content makes a real difference.

For the potatoes, russets are widely available year-round and affordable. And if you’re looking for an extra sharp cheddar to top things off, Cabot and Tillamook both make great options.

Tools Needed for This Recipe

• 9×13-inch casserole dish
• Large mixing bowl
• Potato masher or hand mixer
• Skillet for sautéing onions
• Wooden spoon or spatula
• Saucepan for boiling potatoes

FAQs About Meatloaf and Mashed Potato Casserole

One Last Thought…

This meatloaf and mashed potato casserole isn’t trying to win awards. It’s not flashy. But it’s honest food, the kind that nourishes in more ways than one. The kind that makes you feel like maybe things are okay, even if the day was long and nothing quite went as planned.

And isn’t that what the best recipes do?

If you try this one, let me know how it goes. Or just tell me what you serve it with, peas? Gravy? A little side salad to pretend we’re being balanced? There’s a whole world of small comforts here, one casserole at a time.

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