This Cheesy Meatloaf with Mashed Potatoes is the ultimate comfort food dinner—two classics combined into one hearty, satisfying meal. A juicy, flavorful meatloaf is stuffed and topped with gooey melted cheese, then served alongside (or on top of) a mound of creamy, buttery mashed potatoes.
It’s the kind of meal that feels like a warm hug on a plate, perfect for family dinners or when you need some serious comfort food.
The Grocery List (Ingredients)
*Serves 6-8*
For the Cheesy Meatloaf:
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2 lbs Ground Beef (80/20 blend works best for flavor and moisture)
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½ lb Ground Pork (optional, but adds richness; substitute with more beef)
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1 cup Breadcrumbs (or crushed pork rinds for low-carb)
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½ cup Milk
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2 large Eggs
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1 small Onion, finely diced
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3 cloves Garlic, minced
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½ cup Ketchup
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2 tablespoons Worcestershire Sauce
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1 teaspoon Salt
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½ teaspoon Black Pepper
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1 teaspoon Dried Thyme or Italian Seasoning
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2 cups Shredded Cheese (cheddar, mozzarella, or a mix), divided
For the Glaze:
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¼ cup Ketchup
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2 tablespoons Brown Sugar (or a brown sugar substitute for low-carb)
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1 tablespoon Apple Cider Vinegar
For the Mashed Potatoes:
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3 lbs Russet or Yukon Gold Potatoes, peeled and quartered
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½ cup Butter
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½ cup Milk or Heavy Cream, warmed
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½ cup Sour Cream (optional, for extra creaminess)
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Salt and Pepper, to taste
The Step-by-Step Method
Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C) .
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Line a baking sheet with foil or parchment paper (or use a 9×13 baking dish).
Step 2: Make the Meatloaf Mixture
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In a large bowl, combine the ground beef, ground pork (if using), breadcrumbs, milk, eggs, onion, garlic, ½ cup ketchup, Worcestershire sauce, salt, pepper, and thyme.
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Use your hands to mix gently until just combined. Do not overmix, or the meatloaf will be tough.
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Gently mix in 1 cup of the shredded cheese.
Step 3: Shape and Glaze
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Transfer the meat mixture to the prepared baking sheet and shape it into a loaf about 8×4 inches.
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In a small bowl, whisk together the ¼ cup ketchup, brown sugar, and apple cider vinegar to make the glaze.
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Brush about half of the glaze over the top of the meatloaf.
Step 4: Bake the Meatloaf
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Bake for 45 minutes.
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Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top.
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Brush with the remaining glaze.
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Return to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C) .
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Let the meatloaf rest for 10-15 minutes before slicing. This is crucial for keeping it juicy.
Step 5: Make the Mashed Potatoes (While Meatloaf Bakes)
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Place the potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
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Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
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Drain well and return the potatoes to the hot pot for a minute to steam off excess moisture.
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Add the butter and mash until mostly smooth.
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Pour in the warm milk/cream and sour cream (if using). Mash or whip until creamy and smooth.
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Season with salt and pepper to taste.
Step 6: Serve
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Slice the cheesy meatloaf and serve alongside a generous scoop of creamy mashed potatoes. A drizzle of extra gravy or ketchup on top never hurts!
Storage
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freeze: The meatloaf freezes well (with or without the mashed potatoes). Wrap tightly and freeze for up to 3 months.
Pro-Tips for Success
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Don’t Overmix: Overworking the meat mixture develops the proteins and results in a dense, tough meatloaf. Mix until everything is just combined.
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The Pan Trick: For a perfect loaf shape and to drain away excess fat, form the meatloaf in a loaf pan, then turn it out onto a foil-lined baking sheet to bake. This gives you the shape without the meat sitting in grease.
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Make it Low-Carb/Keto: Substitute the breadcrumbs with crushed pork rinds or almond flour, and use a sugar-free ketchup and brown sugar substitute for the glaze.
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Add Veggies: Finely grated carrot or zucchini can be added to the meat mixture for extra moisture and hidden veggies.
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Gravy Option: For extra indulgence, serve with a simple brown gravy or mushroom gravy over both the meatloaf and potatoes.