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Loaded Mashed Potato Meatloaf

How does fluffy mashed potatoes with a hint of sour cream, pieces of bacon and topped with cheese sound? Now put these ultimate mashed potatoes on top of the juiciest and best tasting meatloaf you will ever have.

How does fluffy mashed potatoes, pieces of bacon topped with cheese sound? Now put my ultimate mashed potatoes on top of the juiciest and best tasting meatloaf you will ever have. #misshomemade

Easy Loaded Mashed Potato Meatloaf Recipe


1-1/2 lbs ground beef
1/2 cup homemade ketchup
2 tsp homemade yellow mustard
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/8 tsp red pepper flakes (optional)
2 beaten eggs
3/4 cup fresh homemade breadcrumbs
1/4 cup grated onion

Mix the ketchup and mustard together with the spices (salt, pepper, garlic powder, onion, powder and red pepper flakes) and set aside.

PREHEAT oven to 350 degrees.  You will need a 9×9 inch pan.  If you have a large (tall) loaf pan it may work but its a lot to put in there.  I have used a round 9″ cake pan and I also have doubled this recipe and used a 9×13 inch pan.  It worked well.

Lightly toss the ground beef with the milk, bread crumbs and onion.  Add the eggs and the ketchup/mustard mixture and mix with a light hand.

Bake for 50 to 60 minutes.  You can make the mashed potatoes while the meatloaf is cooking.  Take the cooked meatloaf out of the oven and drain all of the fat from the meatloaf.  To make this process a whole lot easier, just bake in a meatloaf pan with an insert to lift it right out of the pan; so much easier (and healthier).

Mashed Potatoes

3-4 peeled potatoes
3-4 strips of bacon – cooked, drained and crumbled (you can always add more)
2 TBS butter
1/4 cup heavy cream (you may need more)
1 TBS sour cream
2 cups freshly shredded cheddar, divided in half*

Depending on how much meatloaf you are making, 3 to 4 large potatoes works well with this recipe.  Peel and quarter, then cut the quarters in half and add the potatoes to boiling salted water and cook until fork tender (10 to 15 minutes). Remove from heat and drain well. 

Place the drained potatoes back in the hot pan and let sit on the burner for five minutes with the lid off so any water in the potatoes will evaporate.

Add the butter and the heavy cream.  I use the mixer until the potatoes are light and fluffy.  If you need more cream, just add it – you don’t want dry mashed potatoes.  Don’t whip the heck out of them because they will be like glue (don’t ask me how I know this).

Add a cup of shredded cheddar and the crumbled bacon – and fold into the mashed potatoes (the remaining shredded cheese will be used later). Cover and set aside.

When the meatloaf is cooked and drained from all fat, add large spoonfuls of the mashed potatoes on top and spread out to the end of the pan so it is sealed all around.  Sprinkle with the remaining shredded cheese.

Bake for another 10 minutes or so or until the melted and hot.  Let your guests them season it themselves as some cannot tolerate salt or may even be allergic to pepper. 

It is a meal in one pan and I usually serve this with a salad.  It’s great with gravy too.  Tell me how you liked the loaded mashed potato meatloaf below.

*Please do not buy the cheese pre-shredded.  It has potato starch (derived from wood pulp) and other chemicals to keep the cheese from forming into a ball.  Shred it yourself with a handy cheese grater. No more bloody knuckles and skin hanging from your knuckles (just ask me about it; true story).