There are those dishes that, once you taste them, feel like a warm hug on a chilly evening. For me, this Cheesy Loaded Meatloaf Casserole is exactly that—a cozy, hearty dish that’s a perfect fusion of two of my favorite things: meatloaf and loaded mashed potatoes. It’s the kind of meal that reminds you of family dinners, cozy weekends, and yes, possibly slipping into a food coma after indulging in a little too much. But trust me, it’s worth it.

When I first made this recipe, I was just looking for a fun twist on the traditional meatloaf. But what came out of the oven was more than just fun—it was a full-blown, cheesy, bacon-topped miracle. It’s one of those casseroles that everyone at the table goes back for seconds (and maybe thirds), and that’s when you know you’ve got something special. Whether you’re cooking for a crowd or simply want leftovers that taste even better the next day, this is a casserole you’ll be making on repeat.

How I stumbled upon this cheesy masterpiece 🧀

I remember the first time I played around with this idea. It was one of those lazy Sunday afternoons, the kind where I didn’t feel like making anything too complicated but still wanted a little more than your average meatloaf. Plus, I had some leftover mashed potatoes from the night before that needed to be used. And just like that, the idea of a loaded meatloaf casserole popped into my head.

The first bite took me right back to those big family dinners where the food was hearty, simple, and oh-so-satisfying. The meatloaf base was tender and flavorful, but it was the layer of mashed potatoes—topped with gooey cheddar cheese, crispy bacon, and a sprinkle of green onions—that truly took things to the next level. It was one of those rare moments when an experiment in the kitchen turns out even better than expected. I couldn’t wait to share it with family and friends.

The origin story (or, where did this recipe come from?)

While meatloaf is a classic American comfort food, casseroles have always been a go-to for home cooks wanting to feed a crowd with minimal fuss. What I love about this recipe is how it takes the best elements of both dishes and marries them into one cheesy, decadent meal. Traditional meatloaf dates back to the early 1900s as a way to stretch protein with breadcrumbs and binders, but over the years, it has evolved into countless variations—this one being my favorite. You could say that this recipe is a modern twist on a vintage staple, jazzed up with some loaded mashed potato goodness. And let’s be honest—anything with bacon and cheese just makes life better!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Here’s a breakdown of the star players in this Cheesy Loaded Meatloaf Casserole:

Ground beef and pork: This dynamic duo gives the meatloaf its richness and flavor. I love using a mix of both because the pork adds a bit of fattiness that keeps the meatloaf from drying out. If you don’t have pork, you can go all beef or even substitute it with ground turkey for a lighter option.
Breadcrumbs and milk: These help bind the meatloaf together and keep it tender. If you’re gluten-free, simply swap the breadcrumbs for gluten-free bread crumbs or even crushed rice crackers.
Onions and garlic powder: The onions give a slight sweetness and texture, while the garlic powder ensures every bite is full of flavor. If you’re out of fresh onions, don’t fret—onion powder works too, though fresh onions really add to the texture.
Mashed potatoes: Creamy, buttery mashed potatoes are the literal topping to this cake…er, casserole. You can make them fresh or use leftovers. If you’re short on time, instant mashed potatoes will also do the trick, though nothing beats homemade.
Cheddar cheese: This is what makes it loaded! Sharp cheddar melts beautifully, but feel free to experiment with other cheeses like Monterey Jack or even a spicy Pepper Jack if you’re feeling adventurous.
Bacon: Because everything is better with bacon. I’ve used turkey bacon in the past, and it’s still delicious, though regular bacon gives you that full flavor hit.
Green onions: These add a fresh pop of color and a bit of bite that balances out the richness of the dish. If you’re not a fan, chopped chives or even parsley can do the trick.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you won’t need much in terms of fancy tools:

Large mixing bowl: To mix up your meatloaf ingredients. Go for a big one, so you have plenty of room to really get in there and mix everything without making a mess.
9×13 baking dish: This size is perfect for this casserole. If you only have a smaller dish, just watch the cooking time as it may need a little longer in the oven.
Masher or mixer: If you’re making fresh mashed potatoes, you’ll need something to mash them with. A fork can work in a pinch, but a potato masher or even a hand mixer will make your life easier.

That’s it! Pretty simple, right?

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s get cooking! Here’s how to make this cheesy, meaty masterpiece:

Preheat your oven to 375°F (190°C). First things first, get that oven heating up while you prepare the rest of the ingredients.
Mix the meatloaf base: In a large bowl, combine your ground beef, pork, chopped onions, breadcrumbs, milk, egg, Worcestershire sauce, salt, pepper, and garlic powder. Use your hands to gently mix everything together. (Pro tip: Don’t overmix, or your meatloaf could turn out tough. Just combine until everything holds together.)
Press into your dish: Once mixed, press the meat mixture into a greased 9×13 inch baking dish. You want an even layer so it cooks evenly.
Add the mashed potato layer: Whether you’re using fresh mashed potatoes or leftovers, spread them evenly over the meat mixture. (Tip: If your mashed potatoes are cold, warm them slightly so they’re easier to spread.)
Top with cheese, bacon, and green onions: Sprinkle the shredded cheddar cheese, crumbled bacon, and chopped green onions on top of the mashed potatoes. Be generous—this is where the magic happens!
Bake: Pop the casserole into the oven and bake for 35-40 minutes, or until the cheese is melted, bubbly, and golden brown, and the meat is cooked through.
Cool and serve: Let the casserole cool for a few minutes before slicing. This will help it set up a bit and make it easier to serve.

Experiment with variations

One of the best things about this casserole is how easy it is to tweak to suit your tastes or dietary needs. Here are some fun ideas:

Gluten-free: Simply swap the breadcrumbs for gluten-free ones or use crushed gluten-free crackers.
Low-carb: If you want to reduce the carbs, you can use cauliflower mash in place of the mashed potatoes. Trust me, it’s still just as delicious!
Spicy twist: Add diced jalapeños to the meat mixture or use a spicy cheese like Pepper Jack for an extra kick.
Vegan version: Use plant-based ground meat, non-dairy cheese, and swap the egg with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Serving and presentation tips

For serving, I like to cut this casserole into hearty squares and plate it with a bit of extra green onion on top for color. It looks great paired with a simple green salad or roasted veggies. If you’re feeling indulgent, you can even serve it with a side of garlic bread—because carbs on carbs are sometimes just what the soul needs.

What to drink with your cheesy loaded meatloaf casserole

For a dish like this, I usually reach for something simple and comforting. A cold glass of beer pairs perfectly with the richness of the cheese and bacon. If you prefer wine, go for something like a Merlot or a Zinfandel—both will stand up nicely to the hearty flavors of the casserole.

Leftovers? Yes, please!

This casserole stores really well in the fridge. Just pop the leftovers into an airtight container, and they’ll keep for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions if you’re in a rush.

Scaling up or down

If you’re cooking for a smaller group, you can easily halve the recipe and bake it in an 8×8-inch dish. On the flip side, if you need to feed a crowd, simply double the ingredients and bake in two 9×13-inch dishes—just make sure to rotate them in the oven for even cooking.

Potential pitfalls (and how to avoid them)

Dry meatloaf: If your meatloaf turns out dry, it could be because you overmixed the meat or didn’t include enough fat (like from the pork). Next time, try adding a splash more milk to the mix.
Cheese not melting evenly: Sometimes, cheese can melt unevenly in the oven. If that happens, just pop the casserole under the broiler for a minute or two to get it nice and bubbly.

Give it a try—your new favorite comfort food awaits

I hope you love this Cheesy Loaded Meatloaf Casserole as much as I do. It’s become a favorite in my home, and I have a feeling it will in yours too. The beauty of this dish is how easy it is to adapt, so don’t be afraid to get creative and make it your own!

FAQs

Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole, cover it, and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the cooking time if it’s cold from the fridge.

Can I freeze it?
Yes, you can freeze this casserole. After baking, let it cool completely, then cover tightly and freeze for up to 3 months. To reheat, bake from frozen at 350°F until heated through.

What kind of potatoes work best for the mashed potatoes?
I recommend using russet or Yukon Gold potatoes for the creamiest mashed potatoes, but any variety will work in a pinch.

Can I make this dairy-free?
Yes! Use your favorite non-dairy milk and cheese substitutes. You can also use vegan butter in the mashed potatoes.

Can I use ground turkey instead of beef and pork?
Definitely! Ground turkey works well in this recipe. Just be sure to add a little extra seasoning since turkey can be milder in flavor.