Premium Cheesy Meatloaf Casserole

Premium Cheesy Meatloaf Casserole–a seasoned meatloaf base with tender sliced potatoes, tangy ketchup glaze and melted mozzarella cheese.

Pin this recipe for later!

Premium Cheesy Meatloaf Casserole

I love the idea of turning a traditional meatloaf and potatoes dinner into one easy baked casserole that cooks all together in the same dish. This one was well loved by my family and there weren’t any leftovers. The microwave step may seem strange but it’s actually a great trick because it guarantees the potatoes get perfectly tender in the oven instead of staying firm. Enjoy!

Ingredients/Substitution Ideas

• Saltine crackers
• Milk–or half and half
• Yukon gold potatoes–or russet potatoes, red potatoes
• Lean ground beef–or ground turkey. I used 93/7. Try to use 85/15 or leaner so it’s not swimming in grease.
• Dried parsley
• Onion powder
• Garlic powder
• Black pepper
• Dijon mustard–or spicy brown mustard
• Worcestershire sauce–or soy sauce
• Seasoned salt–I used Lawry’s brand
• Egg
• Ketchup–or BBQ sauce
• Apple cider vinegar–or red wine vinegar
• Brown sugar
• Mozzarella cheese–or shredded cheddar

Steps

Heat oven to 375° F.

Crush the saltine crackers and add them into a mixing bowl. Add in the milk and stir. Let sit.

Meanwhile, slice the potatoes thinly, about 1/8 inch thick. Place them into a microwave safe bowl and spread them loosely so they aren’t tight packed. Add 2 Tbsp of water. Cover the bowl with plastic wrap, a lid or a plate. Microwave on high for 3-5 minutes, stirring halfway through. Drain off the water and set aside.

Add the ground beef, parsley, onion powder, garlic powder, pepper, Dijon, Worcestershire, ¾ tsp of the seasoned salt and egg into the bowl with the crushed saltines. Mix until just combined. 

Spray a 8×8 inch dish with non-stick cooking spray. Spread the meatloaf mixture into the bottom of the pan. Even spread the potatoes on top of the meatloaf. Sprinkle the potatoes with the remaining ½ tsp of seasoned salt. 

In a small bowl whisk together ketchup, vinegar and brown sugar. Spread the mixture evenly over the top of the potatoes. 

Bake for 45 minutes. Sprinkle the mozzarella cheese on top and bake for 5 more minutes. 

Slice and serve. 

Notes/Tips

• Serve with steamed green beans or broccoli.
• Pre-cooking the potatoes in the microwave ensures they finish cooking in the oven and come out perfectly tender.
• Overmixing can make meatloaf dense. Stir just until everything is combined.
• I used my Nordic Ware 8×8 inch baking pan*. I love this pan because it doesn’t rust.
• Double the recipe if you’d like and bake in a 9×13 inch pan.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze portions after baking. Let the casserole cool completely, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Other recipes you can make with ketchup are Instant Pot Huli Huli Chicken and NYC Chopped Cheese Sandwich.

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. 

Pin this recipe for later!

Print

Pin this recipe for later!

More meatloaf ideas…

*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.