Tips for Success
Use lean ground beef to avoid excess grease in the casserole. Don’t overmix the meatloaf mixture to keep it tender. Make sure the mashed potatoes are creamy but not too loose so they hold their shape when baked.
Ingredients
For the meatloaf layer:
1 ½ lbs lean ground beef
½ cup breadcrumbs
1 egg
½ small onion, finely chopped
2 cloves garlic, minced
¼ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
For the potato layer:
2 lbs russet potatoes, peeled and cubed
4 tablespoons butter
½ cup milk or cream
Salt and pepper to taste
For the topping:
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 tablespoons chopped green onions (optional)
Directions
Preheat oven to 375°F. In a large bowl, mix together ground beef, breadcrumbs, egg, onion, garlic, barbecue sauce, Worcestershire sauce, salt, and pepper until just combined. Press mixture evenly into the bottom of a greased 9×13 casserole dish. Bake uncovered for 25 minutes. While the meatloaf is baking, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth. Remove the casserole from the oven and carefully spread mashed potatoes over the meatloaf layer. Sprinkle with shredded cheddar cheese and crumbled bacon. Return to oven and bake an additional 15–20 minutes, or until cheese is melted and bubbly. Garnish with green onions if desired and let rest for 5 minutes before serving.
Additional Tips or Variations
Add chopped jalapeños to the meatloaf mixture for a spicy kick. Use a mix of cheddar and Monterey Jack cheese for extra flavor. For a shortcut, use leftover mashed potatoes. This recipe also works great with ground turkey or a beef-pork blend.