A heartwarming dish that combines the savory essence of meatloaf with the creamy indulgence of a baked potato casserole, perfect for family dinners during colder months.
Ingredients
Scale:
1 pound ground beef
1 cup breadcrumbs
1/2 cup finely chopped onion
1/2 cup milk
1 large egg
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
4 large russet potatoes, peeled and diced
1/2 cup sour cream
1 cup shredded cheddar cheese
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
1/4 cup chopped green onions (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine ground beef, breadcrumbs, chopped onion, milk, egg, Worcestershire sauce, garlic powder, salt, pepper, and thyme. Mix until well combined, but do not overmix.
Transfer the meat mixture into a loaf shape and place it in the center of a greased 9x13 inch baking dish.
Boil the diced potatoes in a pot of salted water for about 15 minutes or until fork-tender. Drain and return to the pot.
Add sour cream, shredded cheddar cheese, milk, butter, and season with salt and pepper to the drained potatoes. Mash until smooth and creamy.
Carefully spread the mashed potato mixture over the meatloaf in the baking dish, smoothing it out to cover the entire loaf.
Place the casserole in the preheated oven and bake for 45-55 minutes, or until the meatloaf is cooked through and the potatoes are lightly golden on top.
Remove the casserole from the oven and let it sit for about 10 minutes before slicing. Garnish with chopped green onions before serving.
