There’s a special kind of satisfaction that comes from a dinner dish capable of transporting you back to childhood kitchens, filled with the aromas of slow-cooked meatloaf and creamy potatoes. This Classic Comfort Loaded Potato Meatloaf does exactly that—in one neat, loaf-pan package. I first experimented with topping my favorite meatloaf recipe with mashed potatoes on a quiet Sunday afternoon, inspired by a craving for shepherd’s pie and my beloved family meatloaf. The result was so comforting—rich beef seasoned just right, pillowy mashed potatoes studded with cheddar and bacon—that it immediately earned a permanent spot in my dinner rotation.
What I love most about this recipe is how it combines two comfort-food champions into one crowd-pleasing entree. Whether you’re cooking for a busy weeknight meal, feeding a hungry family, or hosting friends for a casual dinner, this loaded potato meatloaf delivers on flavor, texture, and nostalgia. The tender, well-seasoned beef loaf holds up beautifully under that creamy, cheesy mashed-potato blanket, while the bacon bits add bursts of salty crunch. Plus, you can customize it easily—swap in turkey bacon, fold in chopped steamed broccoli, or use sweet potatoes for a twist on the classic.
Ingredients
- For the Meatloaf
- 1½ lbs ground beef
- 1 egg
- ½ cup breadcrumbs
- ½ cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp ketchup (optional)
- For the Potato Topping
- 3 cups mashed potatoes (homemade or prepared)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ tsp garlic powder
- Salt and pepper, to taste
- 5 slices turkey bacon, cooked and crumbled
- 2 green onions, chopped (optional)
Tip: If you’re short on time, prepare the mashed potatoes and cook the bacon ahead—then assemble straight from the fridge when you’re ready to bake.
Steps
- Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). Lightly line a standard loaf pan with parchment paper or grease it thoroughly. A properly greased pan ensures the meatloaf releases cleanly after baking, preserving that classic loaf shape. - Mix the Meatloaf Base
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, and milk. Season with the onion powder, garlic powder, salt, and pepper. If you like a hint of tangy sweetness, add the optional tablespoon of ketchup. Use your hands or a sturdy spoon to gently mix until just combined—overworking the meat can lead to a dense loaf, and we want ours tender and moist.
- Shape the Loaf
Transfer the meat mixture into your prepared pan. Press it down evenly to fill every corner, smoothing the top with the back of a spoon or an offset spatula. This even surface will make it easier to spread the potato topping later on.
Baking, Topping, and Time-Saving Tips
Now that your meatloaf loaf pan is ready to go, it’s time to bake that flavorful beef base and build the loaded potato crown. I love this stage because the aroma of seasoned beef baking gives way to the promise of creamy potatoes and melty cheese—truly the best of both worlds.
Steps
- Initial Bake
Slide the loaf pan into your preheated 375°F (190°C) oven and set a timer for 35–40 minutes. You’re looking for the meatloaf to reach an internal temperature of 160°F (71°C)—juicy and fully cooked, but not overdone. The top will be lightly browned, and you might notice some juices bubbling around the edges. - Prepare the Loaded Potato Topping
While the meatloaf bakes, whisk together your mashed potatoes, shredded cheddar, sour cream, garlic powder, salt, and pepper in a medium bowl. Stir until everything is well combined into a smooth, cheesy mixture. Fold in half of the crumbled turkey bacon and half of the chopped green onions—these mix-ins add pockets of flavor that will surprise you in each bite.
- Assemble and Finish Baking
When the meatloaf has reached its baking time, remove it from the oven but leave the oven on. Carefully spread the loaded potato mixture over the top of the meatloaf, creating an even layer that covers every inch of the beef. Sprinkle the remaining cheddar cheese and turkey bacon on top, then return the pan to the oven for 10–15 minutes, or until the potato layer is heated through and the cheese is fully melted.
- Optional Broil for a Golden Finish
For that irresistible golden-brown cheese crust, switch your oven to broil for the last 1–2 minutes. Watch closely—broilers vary, and you want the cheese bubbly and speckled with brown, not charred. Once you’ve achieved the perfect hue, remove the pan and let it rest for 5 minutes; this brief rest helps the potatoes firm up just enough to slice cleanly.
Helpful Variations and Tips
- Sneak in Extra Veggies
Stir in ½ cup of finely chopped spinach, steamed carrot coins, or diced bell peppers into your mashed potatoes. The extra color and nutrients blend seamlessly into the cheesy mash. - Cheese Swaps
Dare to experiment with Monterey Jack for its meltiness, Gruyère for a nutty depth, or a handful of Parmesan stirred into the beef mixture for an added savory kick. - Make-Ahead Assembly
You can fully assemble both the meatloaf and potato topping up to 12 hours in advance. Cover the loaf pan tightly with foil or plastic wrap and store in the fridge. When ready, simply bake as directed—allowing an extra 5–8 minutes if it’s coming straight from the refrigerator. - Healthier Twist
Swap half of the ground beef for lean ground turkey or chicken to cut down on fat. Use Greek yogurt in place of sour cream, and choose whole-wheat breadcrumbs for a fiber boost. - Gluten-Free Option
Replace traditional breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Double-check that your mashed potatoes and all seasonings are certified gluten-free. - Individual Portions
Divide the meatloaf mixture and potato topping among oven-safe ramekins. Bake for 25–30 minutes total, topping with cheese and bacon in the last 5 minutes. These personal servings are perfect for meal prep or when you want a smaller portion. - Storing and Reheating
Cover leftover slices tightly and refrigerate for up to 3 days. To reheat, place portions in a 350°F (175°C) oven for 10–12 minutes or microwave on medium power until warmed through—just note the topping may soften slightly in the microwave.
FAQs and Conclusion
Q1: Can I substitute ground turkey or chicken for the beef?
Yes. Swapping in equal parts ground turkey or chicken reduces fat and calories. Because poultry can dry out faster, consider adding an extra egg or a splash more milk to keep the loaf moist.
Q2: How far in advance can I assemble this meatloaf?
You can fully assemble the meat mixture and potato topping up to 12 hours ahead. Cover tightly with foil or plastic wrap and refrigerate. When you’re ready, bake as directed—adding 5–8 minutes if it goes into the oven straight from the fridge.
Q3: What’s the best way to reheat leftovers without losing the crunchy bacon bits?
For optimal texture, reheat individual slices in a 350°F oven for 10–12 minutes, uncovered. The oven restores crispness to the bacon and warms the potatoes evenly. Microwaving works but will soften the bacon.
Q4: Can I freeze this loaded meatloaf?
Yes. Freeze either whole (tightly wrapped in foil and placed in a freezer bag) or in individual slices. For best results, freeze the meatloaf without the potato topping. Thaw overnight in the refrigerator, then bake with fresh mashed potatoes and bacon to recreate the original texture.
Q5: How can I make this dairy-free?
Use dairy-free butter or oil in place of sour cream, select a plant-based “cheese,” and choose a dairy-free mashed potato product or prepare mashed potatoes with almond or oat milk. The flavor will differ slightly, but you’ll retain the layered concept.
Q6: My mashed potatoes are too loose—how do I firm them up?
Stir in a tablespoon or two of instant potato flakes, corn starch, or finely grated Parmesan cheese to absorb excess moisture. Mix gently until the potatoes can hold their shape when spread over the meatloaf.
Q7: What side dishes pair best with loaded potato meatloaf?
Because the meatloaf is rich and substantial, lighter sides work well. Think steamed green beans, a crisp tossed salad, or roasted Brussels sprouts with a squeeze of lemon to cut through the richness.
Conclusion
This Classic Comfort Loaded Potato Meatloaf brings together two all-time favorites—meatloaf and loaded mashed potatoes—into one simple, showstopping main course. From the first savory bite of seasoned beef to the creamy, cheesy potato blanket studded with bacon, every element works in harmony to deliver maximum comfort and flavor. Whether you’re feeding a crowd, planning a make-ahead meal, or experimenting with healthier swaps, this recipe adapts to your needs without compromising on taste.
Don’t hesitate to make it your own: fold in extra vegetables, try new cheese blends, or switch up the protein base. Sharing is caring—drop a comment below with your favorite variation, or tag your kitchen creations on social media. Here’s to cozy dinners, happy tummies, and many delicious moments at your table!
Description
This hearty meatloaf takes comfort food to the next level by layering savory beef and pork meatloaf with creamy mashed potatoes, melted cheese, and crispy bacon. Topped with a tangy ketchup glaze, it’s an all-in-one dinner that’s sure to satisfy the whole family.
For the Meatloaf
1 lb (450 g) ground beef (80/20)
½ lb (225 g) ground pork
1 cup plain breadcrumbs
1 large egg, lightly beaten
½ cup milk
¼ cup finely diced onion
2 garlic cloves, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp dried thyme (or Italian seasoning)
For the Mashed Potato Layer
For the “Loaded” Mix-Ins
½ cup shredded sharp cheddar cheese
4 slices bacon, cooked until crisp and chopped
2 green onions, thinly sliced (white and green parts separated)
For the Glaze
1⃣ Cook the potatoes:
Place potato chunks in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and simmer until tender, 12–15 minutes. Drain well.
2⃣ Make mashed potatoes:
Return drained potatoes to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper. Stir in half the cheddar, half the bacon, and the white parts of the green onions. Set aside.
3⃣ Preheat & prep pan:
Preheat oven to 375 °F (190 °C). Line a loaf pan (9×5″) with parchment or lightly grease it.
4⃣ Mix the meatloaf:
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, and thyme. Gently mix until just combined—avoid over-working.
5⃣ Form the base layer:
Press half of the meatloaf mixture into the bottom of the prepared pan in an even layer.
6⃣ Add the potato layer:
Spoon the loaded mashed potatoes on top of the meatloaf base. Smooth into an even layer, leaving a small border around edges for sealing.
7⃣ Top with remaining meat:
Crumble the remaining meat mixture over the potatoes and press gently to seal edges, smoothing the top.
8⃣ Prepare the glaze:
In a small bowl, whisk together ketchup, brown sugar, vinegar, and smoked paprika. Brush half of the glaze evenly over the meatloaf.
9⃣ Bake:
Place the loaf pan on a baking sheet and bake 45 minutes. Brush the remaining glaze over the top, then bake another 10–15 minutes, until the meatloaf is cooked through (internal temp 160 °F/71 °C) and glaze is set.
Rest & garnish:
Let the meatloaf rest in the pan 10 minutes. Run a knife around the edges, invert onto a cutting board, and transfer to a platter. Sprinkle with remaining cheddar, bacon, and green onion tops.
Notes
Make-Ahead: Assemble fully (through step 7), cover, and refrigerate up to 24 hours. Add glaze and bake when ready (add 5 extra minutes).
Potato Variations: Swap russets for Yukon Golds for a naturally creamier mash.
Flavor Boost: Stir ½ tsp garlic powder into the mashed potatoes or add a pinch of cayenne to the glaze for heat.
Gluten-Free: Use gluten-free breadcrumbs and ensure ketchup has no added gluten.
Leftovers: Store tightly wrapped in the fridge up to 3 days; reheat in a 350 °F oven until warmed through.
- Prep Time: 25 min
- Cook Time: 65 min