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Loaded Potato & Meatloaf Casserole

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This Loaded Potato & Meatloaf Casserole brings together two comfort food favorites into one hearty dish. With a savory meatloaf base topped with creamy mashed potatoes, melted cheddar cheese, and green onions, it’s a meal that’s guaranteed to satisfy.

Ingredients

  • 1.5 pounds ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup
  • 2 pounds potatoes, peeled and sliced
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and black pepper. Mix well until fully combined.
  3. Press the meat mixture into the bottom of a greased baking dish, forming an even layer.
  4. Spread ketchup evenly over the top of the meatloaf.
  5. Bake in the preheated oven for 25 minutes.
  6. While the meatloaf is baking, place the sliced potatoes into a pot of water and bring to a boil. Cook for about 15 minutes, or until the potatoes are tender.
  7. Drain the potatoes and mash them with sour cream, milk, and butter. Season with salt and pepper to taste.
  8. Spread the mashed potatoes evenly over the partially cooked meatloaf.
  9. Sprinkle shredded cheddar cheese and chopped green onions on top of the mashed potatoes.
  10. Return the casserole to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.
  11. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Notes

  • Vegetarian Option: Replace the ground beef with a meat substitute such as lentils, tofu, or plant-based ground 'beef' to make a vegetarian version of this casserole.
  • Spicy Twist: Add diced jalapeños or chili flakes to the mashed potatoes or meatloaf mix to give this casserole a spicy kick.
  • Different Cheese: If you’re not a fan of cheddar, try using mozzarella, Monterey Jack, or even pepper jack for a different flavor profile.
  • Add Bacon: For extra flavor, crumbled bacon can be mixed into the mashed potatoes or sprinkled on top for a crispy, smoky addition.
  • Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the microwave or in a preheated oven at 350°F (175°C) for 15-20 minutes, until heated through.
  • Freezing: This casserole can be frozen before or after baking for up to 3 months. Bake from frozen by adding 10-15 minutes to the cooking time.

Nutrition

Find it online: https://recipesbyjanet.com/loaded-potato-meatloaf-casserole/