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Meatloaf with Mashed Potatoes and Cheese

Meatloaf with mashed potatoes and cheese bakes into a loaf topped with a thick, golden cheddar mashed layer. You’ll get a tender meatloaf interior with a potato topping that’s browned and bubbling on top.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion small, grated
  • 2 tbsp Worcestershire
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Cheesy Mashed Potato Topping
  • 2 lb Yukon gold potatoes boiled and mashed
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 1.5 cups cheddar cheese, shredded divided
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 sheet pan

Method
 

Prep and initial bake
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Make sure the dish is well coated so the meatloaf releases cleanly.
  2. Mix the ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper until evenly combined. Press the mixture into the baking dish into a loaf shape with compact, even sides and a flat top.
  3. Bake at 350°F for 45 minutes, until nearly cooked through. The loaf should look set on top but still need finishing time after the potatoes go on.
Make the cheesy mashed potatoes
  1. Mash the boiled Yukon gold potatoes with butter, warm cream, 1 cup cheddar, salt, and pepper until smooth. Stop when the texture is creamy with no lumps.
  2. Spread the mashed potatoes thickly over the meatloaf top. Scatter the remaining cheddar over the potatoes so it melts into a golden layer.
Finish and rest
  1. Return to the oven and bake at 350°F for 15–20 minutes. Bake until the potato topping is golden and the cheese is bubbling.
  2. Rest for 10 minutes before serving. This helps the slice hold together so the cheesy topping stays intact.

Notes

Pro tip: grate the onion finely so it blends into the meatloaf without watery pockets. Refrigerate leftovers in an airtight container for up to 3 days; reheat slices at 350°F until warmed through. Freezing is yes—freeze cooked portions for up to 2 months and thaw overnight in the fridge. For a lighter option, use lean ground beef (90% or higher) and reduce the cheddar slightly while keeping the topping thick.