Loaded Potato and Meatloaf Casserole
Loaded potato and meatloaf casserole: a ground beef, breadcrumb and egg layer baked in a 9x13 dish and drained, topped with mashed russets, cheddar and bacon, and baked at 375°F until the center reaches 165°F. Serves 8.
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Ingredients
- 1 1/2 pounds ground beef 85/15
- 1/4 yellow onion finely chopped
- 2/3 cup seasoned dry breadcrumbs
- 1/3 cup whole milk for the meat mixture
- 1 large egg lightly beaten
- 1 1/2 teaspoons kosher salt divided: 1/2 teaspoon for the meat, 1 teaspoon for the potatoes
- 1/2 teaspoon black pepper coarse ground, divided: 1/4 teaspoon for the meat, 1/4 teaspoon for the potatoes
- 2 pounds russet potatoes peeled and cut into 1-inch chunks
- 1/3 cup unsalted butter
- 1/2 cup whole milk for the mashed potatoes
- 1/2 cup bacon cooked and crumbled (bacon bits)
- 1 cup cheddar cheese shredded
Instructions
- Heat the oven to 375°F.
- In a large bowl, gently combine the ground beef, onion, breadcrumbs, 1/3 cup milk, egg, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press the mixture into a 9x13-inch baking dish.
- Bake uncovered for 15 minutes, then take the dish out and drain any excess fat.
- While the meat layer bakes, put the potatoes in a pot with just enough water to cover and bring to a boil over high heat. Cook for 15 minutes.
- Drain the water. Add 1/2 cup milk, the butter, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper, and mash until creamy.
- Spread the mashed potatoes over the meat layer and top with the cheddar and bacon.
- Bake 15 minutes more, until the bacon is sizzling, the cheese is bubbling, the potatoes are slightly crispy and a food thermometer in the center reads 165°F.
- Let the casserole cool slightly before serving.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 497kcalCarbohydrates: 29gProtein: 27.1gFat: 30.1gSodium: 893mgFiber: 3gSugar: 3.1g