Cheesy Meatloaf over Creamy Mashed Potatoes

Ingredients

For the meatloaf

• 750 g ground beef (preferably 80–85% lean)

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 large egg

• ¾ cup breadcrumbs (about 75 g)

• ⅓ cup milk (80 ml)

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp paprika

• 1 tsp dried Italian seasoning

• ¾ tsp salt, or to taste

• ½ tsp black pepper

• 1 tbsp oil, if needed for sautéing the onion

For the mashed potatoes

• 1 kg potatoes, peeled and cut into chunks

• 60 g butter

• ½ cup warm milk (120 ml)

• 2 tbsp sour cream or cream cheese (optional)

• ½ tsp salt, or to taste

• ¼ tsp black pepper

For the cheesy topping

• 200 g cheddar cheese, freshly grated

• 30–50 g mozzarella, optional

• 1–2 tbsp ketchup or barbecue sauce, optional

• 1 tsp dried parsley or mixed herbs

• ½ tsp garlic powder, optional

• Fresh parsley or thyme for garnish

Instructions

Step 1: Prepare the mashed potatoes

1. Place the potatoes in a large saucepan and cover with water.

2. Add salt and bring to a boil.

3. Cook for 15–20 minutes, or until fork-tender.

4. Drain well and return the potatoes to the warm saucepan.

5. Mash with butter, warm milk, sour cream, and black pepper.

6. Adjust the seasoning. Keep the mash thick rather than runny.

7. Set aside while you prepare the meatloaf.

Step 2: Make the meatloaf mixture

1. If desired, sauté the chopped onion in a little oil for 3–4 minutes until softened. Add the garlic for the final 30 seconds, then cool slightly.

2. In a large bowl, combine the ground beef, onion, garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper.

3. Mix gently with clean hands until everything is evenly combined. Do not overmix, as this can make the meatloaf tough.

4. Divide the mixture into 5–6 equal portions.

5. Shape each portion into a thick oval patty, approximately 2–3 cm thick.

Step 3: Bake the meatloaves

1. Preheat your oven to 190°C conventional or 170°C fan (375°F).

2. Lightly grease a baking tray or oven-safe dish.

3. Arrange the meatloaves in the dish, leaving a little space between them.

4. Bake for approximately 20–25 minutes, depending on thickness.

5. Check that the centers reach 71°C (160°F) for ground beef. If they need more time, continue baking before adding the cheese.

Step 4: Assemble the casserole

1. Spread the mashed potatoes evenly across the bottom of a deep baking dish or foil tray.

2. Carefully place the cooked meatloaves on top of the mashed potatoes.

3. Spoon a small amount of ketchup or barbecue sauce over each meatloaf if desired.

4. Sprinkle the cheddar evenly over the meatloaves.

5. Add mozzarella for a stretchier cheese topping.

6. Finish with dried herbs and optional garlic powder.

Step 5: Melt the cheese

1. Return the assembled casserole to the oven for 8–12 minutes.

2. Bake until the cheese has melted and is bubbling.

3. For a golden-brown finish, broil for another 1–2 minutes, watching carefully.

4. Let the casserole rest for 5–10 minutes.

5. Garnish with fresh parsley or thyme and serve warm.

Tips for the best result

• For juicy meatloaf: Use beef with some fat rather than very lean meat.

• For creamy potatoes: Add warm milk gradually and avoid making the mash too loose.

• For extra flavor: Add ½ tsp onion powder and ½ tsp smoked paprika to the meat mixture.

• For the best cheese crust: Combine cheddar with a little mozzarella.

• For easy serving: Use a deep baking dish so the mashed potatoes and meat juices stay contained.

Nut information and allergy notes

This recipe does not require peanuts or tree nuts. However, check the labels of packaged ingredients for allergy warnings and possible cross-contact.

For a nut allergy, choose ingredients with labels appropriate for the person’s allergy requirements. For a gluten-free version, use certified gluten-free breadcrumbs and check the sauces. For a dairy-free version, use suitable dairy-free butter, milk, and cheese alternatives.

Estimated nutrition per serving

Based on six servings:

Values depend on the beef’s fat content, the cheese used, and the amount of salt and butter added.

Storage and reheating

• Refrigerator: Store in an airtight container within two hours of cooking and consume within 3–4 days.

• Freezer: Freeze in individual portions for 2–3 months for best quality.

• Oven: Cover and reheat at 175°C until the center reaches 74°C (165°F).

• Microwave: Heat individual portions in short intervals until piping hot throughout.