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Cheesy Meatloaf Casserole

Cheesy meatloaf casserole layered with a juicy meatloaf base, creamy garlic mashed potatoes, and a blanket of melted cheddar. Baked until golden and bubbly for a hearty weeknight dinner with classic comfort textures in every forkful.
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Prep Time 25 minutes
Cook Time 40 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Layer
  • 2 lb lean ground beef (85/15)
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1 small yellow onion
  • 3 clove garlic
  • 0.33 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Mashed Potato Layer
  • 2.5 lb Yukon Gold potatoes
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
Cheese Topping
  • 2 cup shredded sharp cheddar cheese
  • 0.25 cup grated Parmesan cheese
Garnish
  • 2 tbsp chopped fresh parsley
  • 2 green onions

Equipment

  • 1 sheet pan

Method
 

Prepare the Meatloaf
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large bowl, combine lean ground beef, panko breadcrumbs, eggs, onion, garlic, ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper, then mix gently until just combined.
Bake the Meat Layer
  1. Press the meat mixture evenly into the prepared baking dish. Bake for 25 minutes, then carefully drain any excess grease.
Make the Mashed Potatoes
  1. Boil Yukon Gold potatoes in salted water for 15–18 minutes until fork tender. Drain well and mash with unsalted butter, sour cream, warm whole milk, garlic powder, kosher salt, and black pepper until smooth and creamy.
Assemble the Casserole
  1. Spread the mashed potatoes evenly over the partially baked meatloaf layer. Sprinkle shredded sharp cheddar cheese and grated Parmesan cheese evenly over the top.
Finish Baking
  1. Return the casserole to the oven and bake for 15–20 minutes until the cheese is melted, bubbling, and lightly golden. For extra color, broil for 2–3 minutes.
Serve
  1. Allow the casserole to rest for 10 minutes before slicing. Garnish with chopped fresh parsley and green onions, then serve.

Notes

For the cleanest slices, let the casserole rest the full 10 minutes so the meatloaf layer firms up before you cut. Store leftovers in the refrigerator for up to 4 days; reheat covered in the oven at 350°F until warmed through. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge before reheating. To make it slightly lighter, use leaner ground beef and substitute light sour cream.