Can I make this casserole with leftover mashed potatoes?

Absolutely! Using leftover mashed potatoes is a fantastic time-saver. Just warm them slightly before spreading over the meatloaf layer to make them easier to work with. You might need to adjust the final baking time to ensure everything is heated through properly.

Why is my meatloaf mixture too wet or too dry?

The perfect meatloaf consistency should hold together but still be moist. If your mixture seems too wet, add a few more breadcrumbs. If it's too dry, a splash of milk or an extra tablespoon of BBQ sauce will help. Remember that different ground meats have varying moisture levels, so adjustments are sometimes necessary.

Can I add vegetables to the meatloaf mixture?

Definitely! Finely chopped bell peppers, grated carrots, or zucchini make excellent additions that add nutrition and moisture. Just be sure to sauté them briefly first to remove excess moisture and soften them before adding to your meat mixture.

How do I prevent my mashed potatoes from being gummy?

The key to fluffy mashed potatoes is not overworking them. Beat them just until smooth and creamy. Also, using warm (not cold) milk and adding it gradually helps maintain the right texture. For extra insurance against gumminess, choose starchy potatoes like Russets rather than waxy varieties.

Loaded Potato and Meatloaf Casserole Recipe

Description

A comforting and hearty casserole combining flavors of meatloaf, creamy mashed potatoes, and crispy bacon, perfect for a family dinner or gathering.

Ingredients

Units Scale

For the Meatloaf:
1 1/2 pounds lean ground beef or turkey
1/2 cup chopped white onion
1 tablespoon minced garlic
1 cup seasoned bread crumbs
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
1/3 cup cottage cheese
1/2 cup BBQ sauce
For the Mashed Potatoes:
2 pounds potatoes, peeled and diced
1/2 cup butter
1/2 cup sour cream
1/2 cup warm milk, or half and half
1 teaspoon kosher salt
1 teaspoon ground black pepper
Toppings:
6 slices thick bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded

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Instructions

Preheat the oven: Preheat the oven to 375°F. Spray a 9×13 inch pan with nonstick cooking spray and set aside.
Prepare the meatloaf mixture: In a large mixing bowl, combine the hamburger, onion, garlic, bread crumbs, Worcestershire sauce, egg, cottage cheese, and BBQ sauce.
Shape and bake the meatloaf: Add the meatloaf into the pan, and spread it into an even layer. Place in the oven, and bake for 30 minutes.
Cook the potatoes: While the meatloaf is cooking, add the potatoes to a pan and cover with water. Cook over medium heat until tender.
Prepare the mashed potatoes: Drain the water from the potatoes, and add the butter. Beat with a hand mixer to combine. Add the sour cream, warm milk, salt, and pepper, and mix again to combine.
Prepare the casserole: Remove the meatloaf from the oven, and pour off any excess grease. Spread the mashed potatoes over the meatloaf, then add the cheddar cheese and bacon bits.
Finish baking the casserole: Return the meatloaf into the oven for an additional 15 minutes, until the potatoes are hot and the cheese has melted.
Serve: Remove the pan from the oven, and serve the casserole with your favorite sides.

Notes

Storage:
Fridge: Cover the casserole well, or place leftovers in airtight containers or bags, and store in the refrigerator for up to 5 days.
Freezer: Wrap casserole well or place in airtight containers. Freeze for up to three months. Thaw before reheating.
Reheat: Place leftovers in an ovenproof dish at 375°F until heated through. Test several places in the casserole using an Instant Read thermometer, to make sure it is fully reheated.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg

Description

Ingredients

For the Meatloaf:

For the Mashed Potatoes:

Toppings:

Instructions

Notes

Nutrition