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Cheesy Loaded Meatloaf Casserole Recipe
Ben Carraoli

Cheesy Loaded Meatloaf Casserole Recipe

I can’t even begin to tell you how comforting this Cheesy Loaded Meatloaf Casserole felt the first time I made it. The kitchen smelled warm and cozy, and when I pulled the bubbling, golden dish out of the oven, I knew it was going to be a family favorite. The layers of tender seasoned beef, creamy mashed potatoes, melted cheese, and crispy bacon create the perfect mix of textures.
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups leftover garlic mashed potatoes — leftover mash holds its shape better and saves time.
  • 1 pound lean ground beef — lean meat keeps the casserole hearty without feeling greasy.
  • ½ cup white onion finely chopped — adds moisture and mild sweetness.
  • 3 cloves garlic minced — gives that deep classic meatloaf flavor.
  • 2 tablespoons brown sugar — balances the savory beef with a hint of sweetness.
  • 1 tablespoon Worcestershire sauce — adds tang and depth.
  • 1 cup Italian breadcrumbs — helps the meat layer hold together properly.
  • 1 large egg — binds the meat mixture and keeps it tender.
  • 1½ cups freshly grated sharp cheddar cheese — freshly grated melts smoother than pre-shredded.
  • ⅓ cup cooked and crumbled bacon — crisp and smoky for the perfect finishing touch.
  • Kosher salt and ground black pepper — season generously for full flavor.

Method
 

  1. Start by preheating your oven to 400°F. Mix the ground beef, onion, garlic, brown sugar, Worcestershire sauce, salt, pepper, breadcrumbs, and egg in a large bowl. Combine gently until everything is just mixed together without overworking the meat.
  2. Press the meat mixture evenly into the bottom of your baking dish to form a firm base. Spread the mashed potatoes over the top, smoothing them so they create a flat layer. Sprinkle the shredded cheese and crispy bacon evenly across the top.
  3. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden. Let the casserole rest a few minutes before slicing.

Notes

  • I always grate the cheese fresh — it melts better and tastes richer.
  • I chill leftover mashed potatoes slightly so they spread cleanly.
  • I avoid pressing the meat too tightly so it stays tender and not dense.
  • I like adding smoked paprika on top for a subtle smoky flavor boost.