Loaded Potato and Meatloaf Casserole

Loaded Potato and Meatloaf Casserole–a hearty layer of meatloaf with creamy mashed potatoes and cheddar on top. Everything you love about a classic meatloaf dinner baked into one easy dish.

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Loaded Potato and Meatloaf Casserole

This casserole tasted like the ultimate comfort food and, honestly, we inhaled it. The meatloaf stays super moist thanks to the cottage cheese and BBQ sauce. The mashed potatoes are a cinch to make in the Instant Pot. This is perfect for feeding a hungry family! Skyler and Greg both raved over it. Meat and potatoes win again. (Recipe adapted from Loaded Potato and Meatloaf Casserole on That Oven Feelin).

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7
• Onion–or a shallot
• Panko bread crumbs–or plain bead crumbs, crushed Ritz crackers
• Garlic
• Worcestershire sauce
• Egg
• Cottage cheese
• Barbecue sauce–or ketchup
• Kosher salt
• Black pepper
• Russet potatoes–or yukon gold
• Butter
• Sour cream–or plain yogurt
• Milk
• Cheddar cheese–I used sharp

Steps

Heat oven to 375° F. 

In a bowl add the beef, onion, bread crumbs, garlic, Worcestershire sauce, egg, cottage cheese, bbq sauce, ¼ tsp salt and pepper. Stir until combined, try not to overmix. 

Press the mixture into the bottom of a 9×9 inch dish. Bake for 30 minutes. 

While meatloaf is baking make the mashed potatoes. Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket and drop the basket into the bottom of the Instant Pot. 

Cover and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 8 minutes. When time is up move valve to venting. Remove the lid. Discard the water. Pour the potatoes into bottom of Instant Pot and mash. Stir in the butter, sour cream, milk, ¾ tsp salt and pepper.

Spread the potatoes on top of the cooked meatloaf. Sprinkle the cheese on top. Bake for 15 more minutes. 

Serve and enjoy!

Notes/Tips

• Serve with roasted green beans.
• If you want you can make the mashed potatoes on the stove. Boil the potatoes on the stove until tender and mash as usual.
• This recipe is easy to double. Just bake in a 9×13 inch dish instead of the square baking dish.
• I used my 6 quart Instant Pot*to make the potatoes. I used my silicone steamer basket*.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Other recipes you can make with barbecue sauce are Instant Pot Sweet Hawaiian Chicken and Lucy Burdette’s Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.