Can I make this casserole ahead of time?

Absolutely! You can prepare the entire casserole up to the point of the final baking, then cover and refrigerate for up to 24 hours. When ready to serve, simply add about 10-15 minutes to the final baking time since you'll be starting with a cold dish. It's perfect for prepping on a Sunday for a busy Monday dinner.

What can I substitute for cottage cheese in the meatloaf?

If you're not a fan of cottage cheese or don't have it on hand, ricotta cheese works wonderfully as a direct substitute. You could also use plain Greek yogurt or an additional egg to maintain moisture. Each will change the flavor profile slightly, but all will help create a moist, delicious meatloaf.

Can I use instant mashed potatoes for this recipe?

While homemade mashed potatoes deliver the best flavor and texture, you can absolutely use instant mashed potatoes in a pinch. Prepare them according to package directions, but make them slightly thicker than usual since they'll be going on top of the meatloaf. Add the sour cream and butter to enhance the flavor.

How do I know when the meatloaf is fully cooked?

The safest way to check doneness is using an instant-read thermometer – the meatloaf layer should reach 160°F for beef or 165°F for turkey. If you don't have a thermometer, cut into the center after the initial 30-minute bake; the meat should be mostly cooked with just a hint of pink that will finish cooking during the final bake with the potato topping.

Loaded Potato and Meatloaf Casserole Recipe

Description

This Loaded Potato and Meatloaf Casserole is the ultimate comfort food, featuring a savory layer of seasoned meatloaf, creamy mashed potatoes, crispy bacon, and melted cheddar cheese. It’s a hearty main course perfect for family dinners or potlucks, simple to prepare and packed with flavors everyone will love.

Ingredients

Units Scale

For the Meatloaf Layer

1 1/2 pounds lean ground beef or turkey
1/2 cup chopped white onion
1 tablespoon minced garlic
1 cup seasoned bread crumbs
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
1/3 cup cottage cheese
1/2 cup BBQ sauce

For the Mashed Potato Layer

2 pounds potatoes, peeled and diced
1/2 cup butter
1/2 cup sour cream
1/2 cup warm milk, or half and half
1 teaspoon kosher salt
1 teaspoon ground black pepper

Toppings

6 slices thick bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded

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Instructions

Preheat Oven: Preheat the oven to 375°F. Spray a 9×13 inch pan with nonstick cooking spray and set aside.
Mix Meatloaf: In a large mixing bowl, combine the ground beef or turkey, onion, garlic, bread crumbs, Worcestershire sauce, egg, cottage cheese, and BBQ sauce. Mix until everything is well incorporated and evenly distributed.
Shape and Bake Meatloaf: Transfer the meatloaf mixture into the prepared pan and spread it into an even layer. Place in the oven and bake for 30 minutes.
Cook Potatoes: While the meatloaf is cooking, add the peeled and diced potatoes to a saucepan and cover with water. Cook over medium heat until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
Make Mashed Potatoes: Add butter to the drained potatoes and beat with a hand mixer until smooth. Mix in the sour cream, warm milk or half and half, salt, and pepper. Continue mixing until the potatoes are creamy and well combined.
Drain Meatloaf: Remove the meatloaf from the oven after 30 minutes and carefully pour off any excess grease from the pan.
Assemble Casserole: Spread the mashed potatoes evenly over the partially baked meatloaf. Sprinkle the cheddar cheese and crumbled bacon evenly over the potatoes.
Bake Again: Return the casserole to the oven and bake for an additional 15 minutes, or until the potatoes are hot and the cheese is melted and bubbly.
Serve: Remove from the oven and let cool slightly before serving. Serve the casserole hot with your favorite side dishes.

Notes

Storage: Cover the casserole well or place leftovers in airtight containers. Store in the refrigerator for up to 5 days.
Freezer: Wrap the casserole well or use airtight containers and freeze for up to three months. Thaw before reheating.
Reheat: Place leftovers in an ovenproof dish at 375°F and heat until warmed through. Use an instant read thermometer to ensure the center is hot.

Nutrition

Serving Size: 1 serving
Calories: 707 kcal
Sugar: 11 g
Sodium: 1089 mg
Fat: 38 g
Saturated Fat: 19 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 44 g
Cholesterol: 186 mg