Meatloaf with Mashed Potatoes and Cheese is the ultimate comfort food that brings everyone to the table! This hearty, satisfying meal combines tender, flavorful meatloaf topped with melted cheddar cheese and served alongside creamy, buttery mashed potatoes.
Love More Meatloaf Recipes? Try My Parmesan Chicken Meatloaf or this Cheesy Stuffed Meatloaf Bites next.
Why You’ll Love This Recipe
Hearty, comforting, and sure to bring everyone to the table. Tender, seasoned meatloaf topped with melted cheese pairs perfectly with fluffy, buttery mashed potatoes for a classic, satisfying meal. Simple to make yet full of flavor, it’s ideal for busy weeknights or cozy family dinners.
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Meatloaf with Mashed Potatoes and Cheese
- Total Time: 1 hour 20 minutes
- Yield: 1 meatloaf
Description
A hearty, satisfying dinner featuring tender meatloaf seasoned with garlic, onions, and Worcestershire sauce, topped with melted cheddar cheese and served alongside fluffy, buttery mashed potatoes. This classic American comfort food recipe is perfect for family dinners and makes delicious leftovers.
Ingredients
For the Meatloaf
- 2 pounds ground beef (80/20 or your preference)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs, beaten
- ½ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
For the Mashed Potatoes
- 2 pounds potatoes, peeled and chopped (Russet or Yukon Gold work beautifully)
- ½ cup milk (warm)
- 4 tablespoons butter
- Salt and pepper, to taste
For the Cheese Topping
- 1 to 1½ cups shredded cheddar cheese (or your favorite melting cheese)
- Optional: chopped fresh parsley for garnish
Instructions
Place the peeled and chopped potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 15–20 minutes. You want them soft enough to mash easily but not falling apart.
While those potatoes are cooking, preheat your oven to 350°F (175°C). This gives it plenty of time to get to the right temperature before your meatloaf goes in.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, beaten eggs, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Here’s my biggest tip: use your hands and mix gently! You want everything just combined – overworking the meat makes it tough and dense. Think of it like you’re folding ingredients together, not kneading bread dough.
Transfer your meat mixture to a loaf pan or shape it into a loaf on a baking sheet. I like using a regular loaf pan because it keeps the shape nice and even. Press it down gently to eliminate air pockets. Pop it in the oven and bake for 45–55 minutes, until the internal temperature reaches 160°F (71°C). That meat thermometer is your best friend here!
By now your potatoes should be done! Drain them well and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. I warm my milk in the microwave for about 30 seconds – it makes such a difference! Season generously with salt and pepper, tasting as you go. Keep them warm on the stove over low heat.
When your meatloaf is cooked through, remove it from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return it to the oven for another 5–10 minutes, until the cheese is completely melted and bubbly.
Let the meatloaf rest for about 5 minutes before slicing – this helps it hold together beautifully. Slice into thick pieces and serve each portion with a generous scoop of those creamy mashed potatoes.
Notes
- For extra flavor: Sauté your onions and garlic for 2-3 minutes before adding them to the meat mixture. It mellows the raw bite and adds sweetness.
- Prevent dry meatloaf: Don’t use meat that’s too lean. That bit of fat in 80/20 ground beef makes all the difference in keeping things moist.
- No lumpy potatoes: Make sure your potatoes are fully cooked before mashing. Undercooked potatoes = lumpy mash, no matter how much you work them.
- Make it smokier: Add a teaspoon of smoked paprika to the meat mixture for a subtle smoky depth.
- Cheese hack: Mix a handful of shredded cheese right into your mashed potatoes for ultra-indulgent loaded mashed potatoes!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredient List
For the Meatloaf
- 2 pounds ground beef (80/20 or your preference)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs, beaten
- ½ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
For the Mashed Potatoes
- 2 pounds potatoes, peeled and chopped (Russet or Yukon Gold work beautifully)
- ½ cup milk (warm)
- 4 tablespoons butter
- Salt and pepper, to taste
For the Cheese Topping
- 1 to 1½ cups shredded cheddar cheese (or your favorite melting cheese)
- Optional: chopped fresh parsley for garnish
Substitution Notes:
- Ground meat: Feel free to use a beef/pork blend, ground turkey, or even ground chicken for a lighter version
- Breadcrumbs: Crushed crackers, panko, or even oatmeal work great
- Cheese: Try mozzarella for extra gooeyness, pepper jack for a kick, or Gruyère for something fancy
- Potatoes: Any starchy potato will do, but I love Yukon Golds for their naturally buttery flavor
Why These Ingredients Work
The ground beef with a bit of fat (like 80/20) keeps the meatloaf moist and flavorful. The breadcrumbs and milk create a panade that acts like a sponge, holding moisture inside the meatloaf so it doesn’t dry out. Eggs bind everything together while adding richness. The ketchup and Worcestershire sauce bring that classic tangy-savory flavor we all crave in meatloaf.
For the potatoes, using starchy varieties like Russets creates that fluffy, cloud-like texture. The warm milk and butter incorporate smoothly without cooling down the potatoes, giving you that perfect creamy consistency. And that melted cheddar cheese on top? It adds a rich, gooey layer that takes this from good to absolutely incredible.
Essential Tools and Equipment
- Large pot for boiling potatoes
- Potato masher or electric hand mixer
- Large mixing bowl
- 9×5-inch loaf pan or baking dish
- Meat thermometer (super helpful!)
- Measuring cups and spoons
- Knife and cutting board
How To Make Meatloaf with Mashed Potatoes and Cheese
Step 1: Start the Mashed Potatoes
Place the peeled and chopped potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are fork-tender, about 15–20 minutes. You want them soft enough to mash easily but not falling apart.
Step 2: Preheat Your Oven
While those potatoes are cooking, preheat your oven to 350°F (175°C). This gives it plenty of time to get to the right temperature before your meatloaf goes in.
Step 3: Mix the Meatloaf
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, milk, beaten eggs, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Here’s my biggest tip: use your hands and mix gently! You want everything just combined – overworking the meat makes it tough and dense. Think of it like you’re folding ingredients together, not kneading bread dough.
Step 4: Shape and Bake the Meatloaf
Transfer your meat mixture to a loaf pan or shape it into a loaf on a baking sheet. I like using a regular loaf pan because it keeps the shape nice and even. Press it down gently to eliminate air pockets. Pop it in the oven and bake for 45–55 minutes, until the internal temperature reaches 160°F (71°C). That meat thermometer is your best friend here!
Step 5: Finish the Mashed Potatoes
By now your potatoes should be done! Drain them well and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. I warm my milk in the microwave for about 30 seconds – it makes such a difference! Season generously with salt and pepper, tasting as you go. Keep them warm on the stove over low heat.
Step 6: Add That Glorious Cheese
When your meatloaf is cooked through, remove it from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return it to the oven for another 5–10 minutes, until the cheese is completely melted and bubbly.
Step 7: Rest and Serve
Let the meatloaf rest for about 5 minutes before slicing – this helps it hold together beautifully. Slice into thick pieces and serve each portion with a generous scoop of those creamy mashed potatoes.
You Must Know
Don’t Overmix the Meat: This is THE most important rule for tender meatloaf. Mix just until everything is combined and then STOP. Overworked meat becomes dense and tough.
Use a Meat Thermometer: Guessing when meatloaf is done is risky business. A thermometer takes the guesswork out – 160°F is your magic number.
Let It Rest: I know it’s tempting to slice right away, but those few minutes of resting time let the juices redistribute. You’ll get cleaner slices and a juicier meatloaf.
Personal Secret: I always line my loaf pan with parchment paper with overhang on the sides. It makes lifting the meatloaf out SO much easier, and cleanup is a breeze!
Pro Tips & Cooking Hacks
- For extra flavor: Sauté your onions and garlic for 2-3 minutes before adding them to the meat mixture. It mellows the raw bite and adds sweetness.
- Prevent dry meatloaf: Don’t use meat that’s too lean. That bit of fat in 80/20 ground beef makes all the difference in keeping things moist.
- No lumpy potatoes: Make sure your potatoes are fully cooked before mashing. Undercooked potatoes = lumpy mash, no matter how much you work them.
- Make it smokier: Add a teaspoon of smoked paprika to the meat mixture for a subtle smoky depth.
- Cheese hack: Mix a handful of shredded cheese right into your mashed potatoes for ultra-indulgent loaded mashed potatoes!
Flavor Variations & Suggestions
BBQ Meatloaf: Replace the ketchup with BBQ sauce and add a tablespoon of brown sugar for a sweet and tangy version.
Mexican-Inspired: Add a packet of taco seasoning to the meat, use pepper jack cheese, and serve with cilantro-lime mashed potatoes.
Italian Style: Double the Italian seasoning, add ½ cup grated Parmesan to the meat mixture, and top with mozzarella instead of cheddar.
Bacon Wrapped: Wrap the entire meatloaf in bacon strips before baking for extra richness and crispy edges.
Garlic Lovers: Add roasted garlic or garlic powder to both the meatloaf AND the mashed potatoes. Roast a whole head of garlic and mash it into the potatoes for incredible flavor.
Loaded Potato Upgrade: Stir in sour cream, cream cheese, chives, and crumbled bacon into your mashed potatoes for a “loaded baked potato” vibe.
Make-Ahead Options
This meal is PERFECT for meal prep! Here’s how to plan ahead:
Meatloaf: You can mix and shape the meatloaf up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Let it sit at room temperature for 20 minutes before baking, and you might need to add 5-10 extra minutes to the baking time.
Mashed Potatoes: Make them up to 2 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop with a splash of milk or cream, stirring frequently.
Freezing: The unbaked meatloaf freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap, then aluminum foil. Thaw overnight in the fridge before baking. Cooked meatloaf slices can be frozen for up to 3 months too.
Full Make-Ahead Meal: Cook everything, let it cool, then portion into meal prep containers. Reheat individual servings in the microwave for easy weeknight dinners!
Recipe Notes & Baker’s Tips
- The meatloaf might release some fat and juices during baking – totally normal! You can drain it off before adding the cheese if you prefer.
- If you don’t have a loaf pan, shape the meatloaf on a baking sheet lined with parchment. It’ll have a slightly different shape but tastes just as good.
- Cold ingredients can make meatloaf dense. Let your eggs and milk come to room temperature if you have time.
- For perfectly smooth mashed potatoes, use a potato ricer or food mill. They’re worth the investment if you make mashed potatoes often!
- Leftover meatloaf makes THE BEST sandwiches the next day. Just saying!
Serving Suggestions
This meal is hearty enough to stand on its own, but here are some tasty additions:
- Green beans sautéed with butter and garlic
- Roasted carrots with honey and thyme
- Simple side salad with a tangy vinaigrette to cut through the richness
- Dinner rolls or garlic bread for soaking up any extra sauce
- Steamed broccoli with a squeeze of lemon
- Glazed carrots or roasted Brussels sprouts
For a complete comfort food experience, serve with a cold glass of sweet tea or your favorite beverage. This is the kind of meal that brings everyone together around the table!
How to Store Your Meatloaf with Mashed Potatoes and Cheese
Refrigerator: Store leftover meatloaf and mashed potatoes separately in airtight containers in the fridge for up to 4 days. The meatloaf actually tastes even better the next day as the flavors meld together!
Freezer: Wrap individual meatloaf slices tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Mashed potatoes can be frozen in freezer bags with the air pressed out for up to 2 months, though the texture might change slightly when reheated.
Reheating:
- Meatloaf: Reheat slices in the microwave for 1-2 minutes, or in a 350°F oven covered with foil for 15-20 minutes.
- Mashed Potatoes: Reheat on the stovetop over low heat with a splash of milk, stirring frequently. Or microwave in 30-second intervals, stirring between each, until heated through.
- Together: Place a slice of meatloaf and a scoop of mashed potatoes on a microwave-safe plate, cover with a damp paper towel, and heat for 2-3 minutes.
Allergy Information
Common Allergens in This Recipe:
- Dairy (milk, butter, cheese)
- Eggs
- Gluten (breadcrumbs)
Substitution Suggestions:
- Dairy-Free: Use plant-based milk (oat or soy work great), vegan butter, and dairy-free cheese shreds
- Egg-Free: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes)
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers
- Lower Fat: Use 93/7 ground beef and reduce butter in potatoes, though the texture will be slightly different
Questions I Get Asked A Lot
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully, though it’s leaner so the meatloaf might be slightly drier. I recommend using 93/7 ground turkey and adding an extra tablespoon of ketchup or even a tablespoon of olive oil to the mixture to keep it moist.
My meatloaf fell apart when I sliced it. What happened?
This usually means it needed more binding ingredients or didn’t rest long enough after baking. Make sure you’re using enough eggs and breadcrumbs, and always let it rest for at least 5 minutes before slicing. Also, cutting with a very sharp knife helps!
Can I make this without a loaf pan?
Yes! Just shape the meatloaf into a log on a parchment-lined baking sheet. It won’t be as tall, but it’ll cook slightly faster and give you more of that delicious caramelized crust on the outside. Check for doneness around the 40-minute mark.
Why are my mashed potatoes gluey?
Overmixing is the culprit! When you overwork potatoes, you break down the starch and create that gummy texture. Mash just until smooth, and consider using a hand masher instead of an electric mixer. Also, make sure your potatoes are fully cooked – undercooked potatoes require more mashing and can turn gluey.
Can I add vegetables to the meatloaf?
Definitely! Finely diced bell peppers, carrots, or even mushrooms work great. Just make sure to chop them very small and sauté them first to remove excess moisture, otherwise they can make the meatloaf too wet.
What’s the best way to reheat this without drying it out?
Cover the meatloaf with foil and reheat in a 350°F oven, or add a tablespoon of beef broth over the top before microwaving. The moisture helps keep everything juicy. For the potatoes, always add a splash of milk when reheating!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out for you! Did you try any of the variations? What did your family think?
