Cheesy Loaded Meatloaf Casserole with Mashed Potato Topping

Instructions

1. Cook the Potatoes:
   Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well.
2. Make the Mashed Potatoes:
   Return the cooked potatoes to the pot. Add milk, sour cream, butter, and minced garlic. Mash until smooth and creamy. Season with salt and pepper to taste. Stir in 1 cup shredded cheddar cheese. Set aside to cool slightly.
3. Mix the Sauce:
   In a medium bowl, whisk together tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and smoked paprika. Set aside.
4. Make the Meatloaf Base:
   In a large bowl, gently combine the ground beef, ground pork, onion, garlic, bell pepper, breadcrumbs, milk, eggs, Worcestershire sauce, Dijon mustard, thyme, rosemary, smoked paprika, salt, pepper, and 1/2 cup cheddar cheese. Mix until just combined—don’t overwork it.
5. Assemble the Casserole:
   Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Press half of the meatloaf mixture evenly into the bottom of the dish. Spread the prepared sauce over the meat layer. Top with the remaining meatloaf mixture and smooth the top.
6. Chill:
   Cover the dish with foil and refrigerate for at least 1 hour to help the meatloaf hold its shape.
7. Top with Mashed Potatoes:
   Gently spread the mashed potatoes evenly over the top of the chilled meatloaf. Sprinkle with remaining 1/2 cup cheddar cheese and crumbled bacon.
8. Bake:
   Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15–20 minutes, or until the top is golden and the meatloaf reaches an internal temperature of 160°F (71°C).
9. Rest and Serve:
   Let the casserole rest for 10–15 minutes before slicing. Garnish with chopped chives or green onions. Serve warm and enjoy every cheesy, meaty, bacon-studded bite!

Prep & Cook Time