Meatloaf Casserole Classic (Printer-friendly)
Layered meatloaf and mashed potatoes topped with melted cheddar and tangy glaze, a cozy choice for family dinners.
# 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 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
# How to Make It:
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 tender, about 15 minutes. Drain thoroughly, then mash with butter, milk, salt, and pepper until smooth. Set aside.
03 - In a large bowl, combine the ground beef, ground pork, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, thyme, and paprika. Mix gently until just combined without overworking the meat.
04 - Evenly press the meat mixture into the bottom of the prepared baking dish, forming a uniform layer.
05 - In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. Spread the sauce evenly over the pressed meat layer.
06 - Gently spoon the mashed potatoes over the sauced meat layer and spread into an even coating, sealing the edges to prevent the sauce from bubbling over.
07 - Sprinkle the shredded cheddar cheese evenly across the top of the mashed potato layer.
08 - Bake uncovered for 40 to 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 to 10 minutes. Garnish with chopped fresh parsley if desired. Serve warm.
# Expert Tips:
01 -
- It takes everything comforting about meatloaf and mashed potatoes and turns it into one effortless, fork tender casserole.
- The brown sugar and mustard sauce seeps into the meat and creates a caramelized edge that people genuinely fight over.
02 -
- Overmixing the meat is the fastest way to turn this into a dense, rubbery slab, so stop as soon as everything is combined.
- Letting the casserole rest before cutting keeps the layers intact instead of collapsing into a messy heap on the plate.
03 -
- Spread the potatoes in gentle dollops first, then connect them together to avoid dragging the sauce layer up into the potatoes.
- Use sharp or extra sharp cheddar for maximum flavor impact, because mild cheese gets lost under everything else.