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Meatloaf Casserole

There’s truly nothing like a classic meatloaf, and this Meatloaf Casserole turns that comfort food favorite into a full meal in one baking dish! It starts with a tender ground beef meatloaf layer, gets brushed with a sweet-tangy ketchup glaze, and finishes with creamy mashed potatoes and melty cheddar cheese on top. But my favorite part? This recipe is ready in just under an hour, and for less than $10, you can get dinner for 6 on the table! I love this meatloaf casserole as is, but it’s also wonderful served alongside a fresh salad or with a helping of steamed peas, just like my mama always did.

Cheesy Meatloaf Casserole Recipe

I think of this casserole as my extra-cozy shortcut to a full meatloaf dinner. It reminds me of cottage pie because of the creamy mashed potato topping, but the bottom layer is all classic meatloaf: ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, and our go-to ketchup-mustard glaze.

Baking the meatloaf layer first keeps the base tender but sliceable, and it also gives the glaze a chance to caramelize slightly before the mashed potatoes and cheddar are added. While it bakes, you can mash the potatoes, wash the prep dishes, and have the kitchen mostly cleaned up before dinner even hits the table, which is my favorite kind of weeknight recipe! By the time it comes out of the oven for the second time, the cheddar is melted into the potatoes, and every slice feels extra hearty and satisfying. YUM.

A woman pressing meatloaf mixture into a casserole dish. — *Jennie Alley from our Nashville Test Kitchen prepping her meatloaf casserole for the oven in March 2026*

Use a light hand with the beef. I mix with my hands or a fork and stop as soon as everything is evenly mixed in. The more you handle ground beef, the more its proteins bind together, which can make the meatloaf layer firm and dense instead of tender.
Don’t skip the egg, milk, and breadcrumbs! The egg helps bind everything together, while the milk hydrates the breadcrumbs and adds moisture to the meat mix. Chicken or beef broth will also work in place of the milk if that’s what you have on hand!
Make the mashed potatoes while the meat layer bakes. This keeps the recipe moving and gives you time to clean up before the casserole goes back into the oven. Mash the potatoes while they’re still warm, and stop once they’re smooth and creamy. Overmixing can make them gluey.
Adjust the glaze to your taste. I sometimes swap the ketchup for BBQ sauce for a ketchup-free glaze! As for the mustard, it helps to balance the glaze and is only a subtle flavor. You can leave the mustard out if you prefer.
Expect a little shrinkage! The meatloaf layer may pull away from the edges of the dish as it bakes because the beef releases moisture and fat as it cooks. You can carefully drain off some of the fat if you’d like, though I don’t usually bother. When you add the mashed potatoes, just spread them into any gaps around the edges.
Let it rest before slicing. I always give this meatloaf casserole about 5 minutes to settle after baking. This helps the juices redistribute, the layers firm up a bit, and the slices come out cleaner.

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Meatloaf Casserole

This easy Meatloaf Casserole recipe gives you classic meatloaf, mashed potatoes, a tangy glaze, and cheddar cheese in one hearty, family-friendly dish!

Course Main Course

Cuisine American

Total Cost $9.36 recipe / $1.56 serving

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 449kcal

Author Jennie Alley

Equipment

Mixing Bowls
8×8” Baking Dish
Medium Pot

Ingredients

Meatloaf Casserole Filling

1 lb. ground beef 80/20 preferred, $6.24*
⅓ cup Italian breadcrumbs 37g, $0.11
1 large egg $0.14
¼ cup whole milk 2 fl oz., $0.07
½ small onion finely diced, (¼ cup, 38g) $0.35
3 tsp Worcestershire sauce divided, (0.5 oz) $0.05
½ tsp garlic powder $0.02
¾ tsp salt divided, $0.06
½ tsp black pepper divided, (freshly cracked) $0.08

Glaze

½ cup ketchup 125g, $0.27
1 Tbsp brown sugar 13g, $0.03
1 tsp yellow mustard 5g, $0.01

Potato Topping

1 lb. russet potatoes peeled and diced, (about 2 potatoes) $0.49**
2 Tbsp salted butter 28g, $0.19
⅓ cup whole milk 2.7 fl oz., $0.09
1 cup cheddar cheese shredded, (56g) $0.92
2 green onions thinly sliced, $0.24

Instructions

Gather and prep your ingredients. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
In a medium bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic, 1 tsp Worcestershire, ½ tsp salt, and ¼ tsp black pepper. Mix gently to combine.
In a small bowl, whisk together ketchup, mustard, brown sugar, and the remaining 2 tsp Worcestershire and set aside.
Press the meat mixture into the bottom of the baking dish.
Brush half of the ketchup mixture evenly on top of the meat. Bake uncovered for 25-30 minutes, until the internal temperature reaches 160° F.
Meanwhile, place diced potatoes in a medium-sized pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12–15 minutes until tender. Drain.
Mash potatoes with butter, milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy.
After the first bake, brush the remaining ketchup glaze over the meatloaf.***
Spread the mashed potatoes over the cooked meatloaf, then sprinkle evenly with shredded cheddar cheese. Return to the oven and bake 10-12 more minutes until the cheese is melted and slightly golden. Optional: broil for 1-2 minutes for a lightly browned top.
Sprinkle green onion slices over the casserole. Let rest for 5 minutes before slicing.

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Notes

*I like to use 80/20 ground beef for the price and because it keeps the meatloaf layer flavorful and juicy. Some grease will render during the first bake. You can carefully drain it before adding the second glaze if desired.

**These Russet potatoes are priced by a 5 lb bag. Buying in bulk can save money. Store in a cool, dry place to keep them fresh for several weeks. I don’t recommend storing potatoes in the fridge, since cold temperatures can affect their flavor and texture.

***The meat may shrink slightly during the first bake; this is normal. Gaps can be filled with mashed potato topping for an even layer.

Nutrition

how to make Meatloaf Casserole step-by-step photos

The ingredients to make meatloaf cassserole.

Gather and prepare all of your ingredients. Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.

Ground beef, breadcrumbs, egg, onion, and seasonings in a bowl.

Make the meatloaf mixture: In a medium bowl, combine 1 lb. ground beef, ⅓ cup Italian breadcrumbs, 1 large egg, ¼ cup whole milk, ½ small finely diced onion, 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands or a fork just until everything is combined. Try not to overwork the meat mixture. Overworking ground beef can make it cook up dense instead of tender.

Ketchup, mustard, worcestshire sauce, and brown sugar in a mixing bowl.

Make the glaze: Now whisk together ½ cup ketchup, 1 Tbsp brown sugar, 1 tsp yellow mustard, and the remaining 2 tsp Worcestershire sauce in a small bowl until smooth and glossy. Set the glaze aside.

Meatloaf mixture in a square baking dish.

Assemble the meat layer: Press the meat mixture evenly into the bottom of the prepared 8×8 baking dish. Make sure it reaches the corners and is level across the top so it cooks evenly.

A ketchup glaze being spread across a meatloaf in a casserole dish.

Add the glaze and bake: Brush half of the ketchup glaze over the meat, spreading it all the way to the edges. Bake uncovered for 25-30 minutes, or until the meatloaf filling reaches an internal temperature of 160°F. The glaze should look darker and slightly tacky on top.

Make the mashed potatoes: Meanwhile, add 1 lb. peeled and diced russet potatoes to a medium pot. Cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain well so the potato topping doesn’t turn watery.

A potato mashed mashing potatoes in a pot.

Mash the drained potatoes with 2 Tbsp salted butter, ⅓ cup whole milk, ¼ tsp salt, and ¼ tsp black pepper until smooth and creamy. I like to mash while the potatoes are still hot and add the milk gradually for the fluffiest potato topping!

Meatloaf casserole being brushed with glaze after baking in the oven.

Add the final glaze: If the meat has rendered a lot of fat, you can carefully spoon off or drain any excess grease from the dish (if desired). The meat may shrink during baking; this is normal! I just cover the gaps with the mashed potatoes when it’s time to spread them on top. Now brush the remaining ketchup glaze over the meat layer.

Mashed potatoes being spread over meatloaf casserole in a baking dish.

Add the mashed potato topping: Spoon the mashed potatoes over the glazed meatloaf filling and gently spread them into an even layer.

A meatloaf casserole topped with shredded cheddar cheese.

Make it cheesy: Now sprinkle 1 cup shredded cheddar cheese evenly over the top.

Meatloaf casserole after baking in the oven, covered in melted cheese.

Melt the cheese: Return the casserole to the oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and just starting to turn golden in spots. For a more browned top, broil for 1-2 minutes, watching closely so the cheese doesn’t burn.

Meatloaf casserole after baking in the oven, covered in melted cheese and sliced green onions.

Finish and serve: Sprinkle 2 thinly sliced green onions over the top. Let the casserole rest for 5 minutes before slicing so the layers can settle and hold together better. Enjoy!

A meatloaf casserole sliced into 6 slices, with a piece missing.

Serving Suggestions

This meatloaf casserole is already meat and potatoes in one cozy dish, so I usually add something green and call it a day! I especially love peas or sautéed green beans with this for a super easy, weeknight-friendly dinner. A simple green salad and homemade dinner rolls are easy additions that keep the meal classic and comforting. For a little extra flavor, I sometimes make some brown gravy or drizzle a bit more ketchup over the top before serving. I also add roasted cauliflower or air fryer carrots when I want another warm veggie on the table.

Storage & Reheating

This meatloaf casserole stores well for meal prep! Cover leftovers tightly with plastic wrap or transfer them to an airtight container and refrigerate for up to 3-4 days. To freeze, portion the casserole into individual servings or keep it whole in a freezer-safe dish. Wrap it tightly with plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the fridge before reheating. Just keep in mind that mashed potatoes can turn a little grainy after freezing, so the texture may be slightly different once reheated.

To reheat, cover with foil and bake at 350°F until warmed through, about 15-20 minutes (longer if frozen). For individual portions, microwave on medium power for 1-2 minutes, stirring or rotating halfway through.

Try These Classic Casserole Recipes Next:

Tuna Noodle Casserole is pure comfort food with a creamy homemade sauce, tender noodles, and a buttery, crunchy topping.
I make this Chicken and Rice Casserole on the regular because it’s just SO easy and honestly never gets old.
This Broccoli Cheese Casserole gives you creamy, cheesy comfort with just enough green to call it balanced! 😉

Love casseroles? Take a look at all our favorite casserole recipes and find your new weeknight win!

Side view of homemade meatloaf slices on a white platter.

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Smash Burger Tacos

These easy Smash Burger Tacos are packed with juicy seasoned beef, cheese, crisp lettuce, pickles, and Thousand Island dressing, giving you all the best parts of a diner-style burger wrapped up in a golden tortilla! I love anything with pickles and melty cheese, so this burger-taco mashup was an immediate YES for me. The simple burger filling is pressed onto flour tortillas and cooked meat-side down in a hot skillet, so the edges get browned and savory while the tortilla turns crisp. It’s easy, budget-friendly, ready in about 30 minutes, and the best compromise when you can’t decide between burgers or tacos for dinner!

CHeesy Smashed Burger Tacos

These smash burger tacos give me all the crispy, browned edges of our classic smash burgers, but folded into a crispy tortilla like a beef taco! I keep the seasoning simple with minced onion, Worcestershire sauce, garlic powder, salt, and pepper so the beef still tastes like a classic burger, then finish each taco with American cheese until it’s all melted and delicious.

You do have to cook these burger tacos in batches, but each one only takes about 4 minutes total, and once they hit the skillet, they’re pretty hands-off until you need to flip them. I can buzz around setting the table or serving up my sides while they cook. You’ll know they’re ready to flip when the beef is browned, sizzling around the edges, and releases easily from the pan. Then I keep my toppings straightforward and affordable with lettuce, pickles, and Thousand Island dressing. But you can absolutely go all out with your favorite burger toppings. There’s no wrong way to enjoy these cheesy, flavorful, juicy burger tacos!

I like 80/20 beef for these smash burger tacos. It has enough fat to stay juicy and flavorful, but not so much that the tortilla gets overly wet or greasy. I wouldn’t go any fattier than that, because too much rendered grease may cause the beef to separate from the tortilla when flipped.
Don’t overmix the beef. I only mix the ground beef and seasonings just until combined. Overworking the meat can make the burger filling dense instead of juicy and tender.
Spread the beef into a thin layer. This helps the beef cook quickly and make plenty of contact with the hot skillet, which creates those crispy, savory edges that make smash burgers so good!
Preheat and lightly oil the skillet. Let the skillet get properly hot before adding the tortilla. Also make sure there’s a thin coating of oil in the pan. If the beef sticks when you try to flip it, give it another 30 seconds or so to form a crust and release naturally.
Don’t worry if the beef separates. If the patty does pull away from the tortilla when you flip it, just place it right back on top and keep going. It’s already done its job by flavoring the tortilla and building a browned crust. Once the taco is folded up with cheese, sauce, lettuce, and pickles, no one will know (I promise!)
Keep the finished tacos warm in the oven (optional). You can place cooked taco burgers on a baking sheet in a 200°F oven while you finish the rest, if desired. Add the toppings just before serving so they stay crisp and fresh.
Have fun with the toppings. You can definitely swap out the toppings I use, or add even more! Try sliced tomatoes, caramelized onions, diced red onion, air fryer bacon, jalapeños, different melty cheeses, or even a little hot sauce.

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Smash Burger Tacos

These Smash Burger Tacos have juicy beef, melty cheese, pickles, lettuce, and Thousand Island dressing in a crispy golden tortilla. Ready in about 30 minutes!

Course Main Course

Cuisine American, Mexican

Total Cost $8.77 recipe / $1.46 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 430kcal

Author Jennie Alley