Loaded Potato Meatloaf Casserole

Ingredients

For the Meatloaf Layer:
1 1/2 lbs ground beef (or a mix of beef and pork)
1 cup breadcrumbs
1/2 cup milk
1 small onion, finely diced
1 egg, beaten
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper

For the Potato Layer:

3–4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup sour cream
1/2 cup milk (adjust for desired creaminess)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Toppings:
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions, sliced

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the Meatloaf Layer:
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, diced onion, egg, minced garlic, Worcestershire sauce, salt, and pepper.
Mix until just combined, being careful not to overwork the meat.
Press the meat mixture evenly into the prepared baking dish to create the base layer.
Bake the Meatloaf Base:
Bake the meatloaf layer in the preheated oven for 25 minutes. While it bakes, prepare the mashed potatoes.
Make the Mashed Potato Layer:
Boil the cubed potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain well.
Mash the potatoes with butter, sour cream, milk, garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning and consistency as needed.
Assemble the Casserole:
Once the meatloaf base is cooked, remove it from the oven.
Spread the mashed potatoes evenly over the meatloaf layer.
Sprinkle the shredded cheddar cheese over the potatoes, followed by the crumbled bacon.
Bake the Casserole:
Return the casserole to the oven and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and sprinkle with sliced green onions. Let the casserole rest for 5–10 minutes before slicing and serving.