Meatloaf Casserole (Printable)
Savory meatloaf casserole with beef-pork base, brown-sugar ketchup glaze, creamy mashed potato layer and golden cheddar.
# What You'll Need:
→ Meat Mixture
01 - 1 lb ground beef
02 - 1/2 lb ground pork
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup breadcrumbs
06 - 1 large egg
07 - 1/3 cup whole milk
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp dried thyme
12 - 1/2 tsp smoked paprika
→ Mashed Potato Layer
13 - 2 lbs russet potatoes, peeled and cubed
14 - 4 tbsp unsalted butter
15 - 1/2 cup whole milk
16 - Salt and freshly ground black pepper, to taste
→ Sauce
17 - 1/2 cup ketchup
18 - 2 tbsp brown sugar
19 - 1 tbsp Dijon mustard
→ Topping
20 - 1 cup shredded sharp cheddar cheese
21 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Place peeled and cubed potatoes in a large pot and cover with salted cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain thoroughly, then mash with butter, milk, salt, and pepper until smooth. Set aside.
03 - In a large mixing bowl, combine ground beef, ground pork, onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently until just combined — avoid overmixing to keep the texture tender.
04 - Press the meat mixture evenly into the bottom of the prepared baking dish, forming a uniform base layer.
05 - In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread the sauce evenly across the surface of the meat layer.
06 - Spoon the prepared mashed potatoes over the sauced meat layer, spreading gently and evenly to cover completely.
07 - Sprinkle shredded cheddar cheese evenly over the mashed potato layer.
08 - Bake uncovered for 40 to 45 minutes, until the casserole is bubbling, the meat is cooked through, and the cheese is melted and golden brown on top.
09 - Remove from the oven and let rest for 5 to 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
# Expert Tips:
01 -
- It is everything you love about meatloaf and mashed potatoes in one pan, which means less cleanup and more cozy eating.
- The brown sugar and mustard sauce caramelizes into something that tastes like you spent all day when you really spent twenty minutes.
02 -
- Overmixing the meat mixture is the fastest way to turn this into something closer to a rubbery hockey puck, so stop as soon as everything looks combined.
- Letting the casserole rest is not optional because those ten minutes are when the sauce thickens and the layers actually hold together when you serve.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan and it will spread without sticking to your fingers.
- Shred your own cheese from a block instead of using pre shredded because the anti caking agents on bagged cheese prevent it from melting into that perfect gooey layer.