Cheesy Loaded Meatloaf Casserole

What the heck is this?

So I was craving meatloaf one night but was feeling WAY too lazy to form a loaf. Then it hit me – why not just throw all those delicious meatloaf ingredients into a casserole dish, top it with every comfort food addition I could think of, and call it dinner? The result is this ridiculous (in the best way) Cheesy Loaded Meatloaf Casserole. It’s basically all the flavor of a great meatloaf but with extra cheese, potatoes, and toppings that would make a loaded baked potato jealous. Comfort food level: MAXIMUM.

Why You’ll Love This Recipe

Let me count the ways this casserole will change your life:

• It’s the ultimate “I don’t feel like cooking but want something amazing” dinner.
• No fussing with shaping a perfect loaf – just dump, spread, and bake.
• That cheese pull when you serve it? Instagram-worthy, my friend.
• It’s basically TWO comfort foods in one – meatloaf AND loaded potatoes.
• Leftovers might actually taste better the next day (if there are any).
• Customizable to whatever toppings your family loves.
• It feeds a crowd but also makes epic leftovers for lunch.
• Did I mention there’s bacon? Because there’s bacon.

The Good Stuff You’ll Need

For the Meat Layer:

• 2 lbs ground beef (I use 80/20 because fat = flavor)
• 1/2 lb ground pork (trust me on this one, it makes everything juicier)
• 1 medium onion, diced small (nobody likes biting into huge onion chunks)
• 3 cloves garlic, minced (or 5 if you’re like me and measure garlic with your heart)
• 1 cup breadcrumbs (panko works great)
• 2 eggs (the glue that holds our masterpiece together)
• 1/4 cup ketchup (plus more for the top)
• 2 tablespoons Worcestershire sauce (that magical stuff)
• 1 tablespoon Dijon mustard (adds depth without tasting mustardy)
• 1 teaspoon dried thyme (or 1 tablespoon fresh if you’re fancy)
• 1 teaspoon smoked paprika (regular works too, but smoked is AMAZING)
• Salt and pepper (be generous!)

For the Potato Layer:

• 2 lbs russet potatoes, thinly sliced (about 1/4 inch thick)
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (Italian seasoning or just oregano work great)
• Salt and pepper

For the Loaded Toppings:

• 2 cups shredded cheddar cheese (get the good stuff and shred it yourself)
• 8 strips bacon, cooked and crumbled (because everything’s better with bacon)
• 3 green onions, sliced
• 1/2 cup sour cream for serving
• Optional: sliced jalapeños, if you’re feeling spicy

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Let’s Do This

Prep Work (15 minutes):

1. Preheat your oven to 375°F. Find a 9×13 baking dish and give it a light spray with cooking oil. Nothing worse than your masterpiece sticking to the pan.
2. If you haven’t already, cook your bacon until crispy. Set it aside on paper towels to drain, then crumble it up when it’s cool enough to handle. Try not to eat it all before it makes it to the casserole. (I always make extra bacon for this very reason.)
3. Wash and slice those potatoes. Don’t bother peeling them unless you hate fiber or something. The skin adds texture!

The Meat Layer (10 minutes):

1. In a big bowl, throw in all your meat layer ingredients. Roll up your sleeves and mix it with your hands. It’s messy but therapeutic, and spoons just don’t do the job right. Mix until combined but don’t squeeze the life out of it.
2. Spread this mixture evenly into the bottom of your prepared baking dish. Press it down a little but don’t compact it too much or you’ll end up with meat brick instead of meatloaf.

The Potato Layer (5 minutes):

1. In a medium bowl, toss your potato slices with the melted butter, garlic, herbs, salt, and pepper until well coated.
2. Layer these slices over the meat mixture, slightly overlapping them like you’re making a fancy potato tile roof. Don’t worry about perfection here – rustic is the goal!

The Cheesy Finale (5 minutes):

1. Spread a thin layer of ketchup over the potato layer (about 1/3 cup). This creates that classic meatloaf glaze flavor.
2. Sprinkle the shredded cheese all over the top. Be generous here – we’re not counting calories today.
3. Scatter your crumbled bacon over the cheese. (Again, assuming you have any left after “sampling”.)

Bake It Up:

1. Cover the dish with foil and bake for 45 minutes.
2. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and getting those amazing golden brown spots, and the potatoes are tender when poked with a fork.
3. Let it rest for 10 minutes before serving. I know it’s hard to wait, but it helps everything set up a bit.

The Finishing Touch:

Sprinkle the green onions over the top, and serve with dollops of sour cream. Add jalapeños if you’re using them.

Serving Suggestions

• Cut this baby into squares and serve with a simple green salad on the side to pretend you care about vegetables.
• For the ultimate comfort food experience, add some buttery garlic bread. Because why not have MORE carbs?
• A cold beer or glass of bold red wine pairs perfectly with this indulgent meal.
• This is great for Sunday dinner with family, and everyone can add their own toppings at the table.
• If you’re feeling guilty about all the deliciousness, add some roasted broccoli on the side. The cheese sauce from the casserole tastes amazing drizzled over it!

Switch It Up

Can’t leave well enough alone? Try these twists:

• Tex-Mex Style: Add taco seasoning to the meat, use pepper jack cheese, and top with avocado, salsa, and cilantro.
• Italian Version: Mix Italian herbs and parmesan into the meat, use sliced roma tomatoes instead of the ketchup layer, and top with mozzarella and fresh basil after baking.
• Breakfast for Dinner: Add maple syrup to the meat mixture, use breakfast sausage instead of pork, and top with fried eggs right before serving.
• Healthier Option: (I mean, relatively speaking) Use ground turkey, sweet potatoes instead of russets, and Greek yogurt instead of sour cream.
• Mini Versions: Make in individual ramekins for portion control or cute presentation. Reduce cooking time to about 30-35 minutes.

Leftovers (If There Are Any)

• This keeps beautifully in the fridge for 3-4 days. The flavors actually get better as they hang out together.
• To reheat, microwave individual portions with a damp paper towel over the top to keep it from drying out. Or reheat in the oven at 350°F covered with foil.
• Make epic sandwiches with the leftovers – slide a chunk between two pieces of buttered toast with some extra cheese. Life-changing.
• Chop up cold leftovers and throw them into scrambled eggs for a mind-blowing breakfast hash.
• Freeze individual portions for up to 3 months. Future you will be SO grateful on a lazy day.

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Questions People Actually Ask

Q: Can I make this ahead of time?
A: Absolutely! Assemble the whole thing, cover it, and refrigerate for up to 24 hours before baking. You might need to add 10-15 minutes to the baking time if you’re cooking it cold from the fridge.

Q: My family doesn’t all like the same toppings. Help?
A: Easy fix! Bake the meat and potato layers with just cheese on top. Then set up a “toppings bar” with bacon, green onions, sour cream, jalapeños, etc., so everyone can customize their own slice.

Q: Can I use ground turkey instead of beef?
A: Sure thing! Turkey can be a bit drier, so I’d recommend using dark meat ground turkey if possible, and maybe add a tablespoon of olive oil to the mixture for moisture.

Q: Do I have to use orzo?
A: Wait, what? There’s no orzo in this recipe. But if you WANT to add orzo, cook it separately and mix it into the meat before spreading in the pan. You might need to add a bit more moisture though, like beef broth.

Q: How do I know when it’s done?
A: The internal temperature should reach 160°F, the potatoes should be tender when pierced with a fork, and the cheese should be melty and bubbly with some golden spots. If you don’t have a meat thermometer, cut into the center to make sure the meat is no longer pink.

Q: My kids hate onions. Can I leave them out?
A: Kids are weird about onions, aren’t they? You can leave out the visible ones (green onions on top), but I wouldn’t skip the diced onions in the meat mixture – they add too much flavor. Just chop them super fine or even pulse them in a food processor so they basically disappear when cooked.

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