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Cheesy Meatloaf Casserole With Mashed Potatoes for a Cozy Family Meal - Comforting, Hearty, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients
  

  • Ground beef (80/20 or 85/15), about 2 pounds
  • Yellow onion, 1 medium, finely diced
  • Garlic, 3 cloves, minced
  • Eggs, 2 large
  • Breadcrumbs, 3/4 cup (plain or Italian)
  • Milk, 1/3 cup (for meatloaf mix)
  • Worcestershire sauce, 2 tablespoons
  • Ketchup, 1/3 cup (plus extra for drizzling, optional)
  • Salt and black pepper
  • Dried Italian seasoning or dried thyme, 1 teaspoon
  • Russet or Yukon Gold potatoes, 3 pounds
  • Butter, 6 tablespoons (divided between potatoes and gravy)
  • Milk or half-and-half, 1/2 to 3/4 cup (for mashed potatoes)
  • Sharp cheddar cheese, 2 cups shredded
  • Beef broth, 2 cups
  • All-purpose flour, 3 tablespoons
  • Olive oil, 1 tablespoon
  • Fresh parsley (optional, for garnish)

Instructions
 

  • Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. Set a large pot of salted water to boil for the potatoes.
  • Make the mashed potatoes: Peel and cube the potatoes. Boil until fork-tender, 12–15 minutes. Drain well, return to the pot, and mash with 4 tablespoons butter and 1/2 cup milk or half-and-half. Season with salt and pepper. Add more milk as needed for a smooth, spreadable texture. Cover to keep warm.
  • Sauté aromatics: In a skillet, heat olive oil over medium. Cook diced onion until soft and lightly golden, 5–7 minutes. Stir in garlic and cook 30 seconds. Cool slightly.
  • Mix the meatloaf base: In a large bowl, combine ground beef, eggs, breadcrumbs, milk, Worcestershire, ketchup, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the cooled onions and garlic. Mix gently with your hands until just combined. Do not overwork.
  • Form the base layer: Press the meat mixture evenly into the prepared baking dish. Smooth the top and, if you like, spread a thin layer of ketchup over it for a tangy glaze.
  • Bake the meat layer: Bake uncovered for 20 minutes to set the meatloaf and render some fat. Carefully drain excess fat from the dish.
  • Make the gravy: While the meat bakes, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in beef broth. Simmer, whisking, until thickened, 4–6 minutes. Season with salt and pepper to taste. The gravy should be pourable but not watery.
  • Assemble the casserole: Pour most of the gravy over the par-baked meatloaf layer, reserving a little for serving. Gently spread the mashed potatoes over the top in an even layer.
  • Add the cheese: Sprinkle shredded cheddar evenly over the potatoes. For extra flavor, mix in a pinch of black pepper or paprika with the cheese.
  • Final bake: Return the casserole to the oven and bake 20–25 minutes, until the cheese is melted and bubbling and the internal temperature of the meat layer reaches 160°F (71°C).
  • Rest and serve: Let the casserole rest 10 minutes so layers set. Garnish with chopped parsley. Serve with the remaining gravy on the side.