Tasty cheesy meat bake

The juicy ground meat perfectly complements creamy mashed potatoes and flavorful cheese to make a comforting casserole that warms both hearts and bellies. This winning combo of classic meatloaf and golden potato topping creates a complete dish bringing happiness with every bite. The crumbled bacon and fresh green onions add a fancy touch to this comforting meal, making it perfect for quiet family dinners.

The first time I made this casserole for my family, everyone went crazy for it. Even my picky kids, who usually look at meat dishes with suspicion, happily cleaned their plates. What really makes me happy? You can make this dish ahead of time, which works great for busy weekdays when there's barely any time to cook.

Ingredient breakdown

• Ground beef: gives the basic flavor and firm texture
• Ground pork: adds moisture and gentler taste notes
• Finely chopped onion: creates an aromatic foundation for the meatloaf
• Breadcrumbs: helps lock in moisture and creates a nice consistency
• Milk: keeps the meat juicy and prevents drying out
• One large egg: works as a natural binder for the meat
• Worcestershire sauce: brings spicy depth and umami notes
• Salt, pepper, and garlic powder: form the essential seasoning base
• Prepared mashed potatoes: creates a creamy layer with smooth texture
• Shredded cheddar: gives a golden, tasty crust
• Crispy bacon: adds smoky flavors and pleasant texture
• Green onions: bring freshness and mild spiciness to the dish

For the best results, I suggest getting fresh ground meat from a butcher instead of pre-packaged stuff from the supermarket. The fat content shouldn't be too low – around 15-20% works great for a juicy meatloaf. For the cheese, it's worth picking a well-aged cheddar that develops strong flavor when melted.

Cooking process

Getting ready

Heat your oven to 375°F with the fan on. Thoroughly grease a rectangular dish (about 9 x 13 inches) with butter or oil so the casserole comes out easily later. Get all ingredients ready and finely chop the veggies. Make sure the mashed potatoes are spreadable but not too runny – if needed, warm them slightly or add a bit of hot milk to loosen them up.

Making the meat mixture

In a big bowl, combine the ground beef and pork. Add the finely chopped onion, breadcrumbs, milk, beaten egg, Worcestershire sauce, salt, pepper, and garlic powder. Mix well with clean hands or a fork until everything's combined. Don't overmix or the meatloaf might get tough. The texture should be moist but still holdable.

Creating the layers

Put the meat mixture into the greased dish and spread it out evenly. Push down gently with your hands or the back of a spoon to make a flat surface. Carefully spread the mashed potatoes over the meat layer and smooth with a spatula. Make sure the potatoes completely cover the meat and form an even layer.

Adding the toppings

Sprinkle the shredded cheddar evenly over the mashed potatoes. Scatter the pre-cooked crumbled bacon and chopped green onions on top. This combo not only tastes amazing but also makes the dish look great with different textures and colors.

Baking and resting

Put the prepared casserole in the preheated oven and bake for 35-40 minutes. It's ready when the cheese is melted and slightly golden and the meat is cooked through. A meat thermometer should read at least 160°F in the center of the meatloaf. After baking, take the casserole out and let it sit for about 5-10 minutes. This lets the meat soak up the juices again and makes cutting easier.

Serving ideas

This tasty casserole is a complete meal that doesn't need any sides. For a balanced dinner, a fresh green salad with a light dressing goes perfectly and offers a refreshing contrast. The tanginess of the dressing wonderfully balances the richness of the casserole.

For bigger gatherings, I like serving this dish with a bowl of roasted seasonal veggies like broccoli, carrots, or green beans. For sauce lovers, a bit of gravy or a spoonful of sour cream can make it even better.

The casserole can also work as filling for wraps or sandwiches the next day – if there's any left!

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Ways to switch it up

This versatile basic recipe can easily be changed to match personal likes or seasonal availability. For a Mediterranean twist, you can mix in sun-dried tomatoes, olives, and oregano into the meat mixture. The cheddar can be swapped for mozzarella or feta for a milder or tangier version.

A Mexican version can be made by adding cumin, paprika, and chili flakes to the ground meat and using pepper jack cheese for the topping. Fresh diced avocado or salsa when serving completes the flavor experience.

For a lighter option, you can use ground turkey and replace some of the mashed potatoes with cauliflower mash. This cuts down on calories while keeping the comfort and flavor of the original recipe.

Storage tips

The ground meat casserole keeps in the fridge for up to three days if well covered. To reheat, warm individual portions for 2-3 minutes in the microwave or reheat the whole casserole (in an oven-safe dish) at 320°F for about 20 minutes until hot throughout.

This dish is also perfect for freezing. To do this, cut the completely cooled casserole into portions and store them in freezer-safe containers or well-wrapped in freezer bags for up to three months. To thaw, place in the refrigerator overnight and reheat as described above.

I came up with this recipe because I wanted to combine classic meatloaf and mashed potatoes in one convenient baked dish. What started as an experiment has now become a regular part of our family menu. Especially during cold winter days or after tough days, this casserole is exactly what you need to warm your body and soul. Try this recipe and find out for yourself why it's so popular at our house!

Frequently Asked Questions

→ Can I prepare it ahead?

Sure! You can assemble it a day before. Keep it covered in the fridge. Before cooking, let it sit out for about 30 minutes. If baking straight from the fridge, just add an extra 5-10 minutes to the bake time.

→ How can I make mashed potatoes?

Boil about 800g of peeled, chopped potatoes in salted water for 15-20 minutes till soft. Drain, pop back in the pot, then mash with 100ml warm milk, 50g butter, plus salt and pepper. You’ll get around 500g – perfect for this dish.

→ What can I substitute for ground pork?

You can swap it for ground beef, chicken, or a veggie alternative. That said, combining pork and beef gives great flavor and texture. If you go for leaner meat like turkey, just add a little fat (oil or butter) to keep it juicy.

→ How do I know if the beef is fully cooked?

Use a meat thermometer: it should read 160°F or more. If cutting into it, the beef should be light brown (no pink) and the juices clear (no blood).

→ What can I serve with it?

This dish already has meat and potatoes, so a fresh, light side works best. Try a crisp green salad, sliced tomatoes with cucumbers, or steamed broccoli or green beans for a nice contrast.

→ Can I freeze it?

Yep! Once it’s cooled, freeze it in portions. Reheat in the oven at 325°F for 20-25 minutes. You can also freeze it uncooked, just thaw it overnight in the fridge and bake with 10-15 extra minutes.