Meatloaf Casserole

This may very well be the ulti­mate in com­fort food!

  • Ingre­di­ents
  • 2 lbs ground beef
  • 12 cup bread crumbs
  • 12 cup fine­ly diced onion
  • 1 tsp. gar­lic powder
  • 1 large egg
  • 12 cup milk
  • 14 cup ketchup
  • 1 tbsp. Worces­ter­shire sauce
  • 1 tsp. sea­son­ing salt blend or salt and black pepper
  • 4 cups mashed potatoes
  • 1 cup shred­ded ched­dar cheese
  • 14 cup crushed crackers
  • 2 tbsp. melt­ed butter
  • 12 cup shred­ded ched­dar cheese
  • 1 tbsp. chopped parsley

Directions

Pre­heat oven to 350°F.

In a large mix­ing bowl, com­bine ground beef, crack­er crumbs, onion, gar­lic pow­der, egg, milk, ketchup, Worces­ter­shire sauce, and sea­son­ing salt blend. Mix just until every­thing is well incor­po­rat­ed. Don’t overmix.

Press the meat mix­ture even­ly into 13“x9” bak­ing dish.

Bake the meat­loaf lay­er for 25–30 min­utes, or until the meat is near­ly cooked through. It will fin­ish dur­ing the final bake time.

While the meat­loaf is bak­ing, pre­pare the mashed pota­toes. Once they’re mashed, stir in 1 cup of shred­ded ched­dar cheese.

Once the meat­loaf lay­er is cooked, remove it from the oven. Pour off excess grease, then spread the pre­pared mashed pota­toes even­ly over the top of the meatloaf.

Sprin­kle shred­ded ched­dar cheese over the mashed potatoes.

Mix crack­er crumbs with melt­ed but­ter and sprin­kle on top, then sprin­kle the pars­ley on top. 

Return the casse­role to the oven and bake for an addi­tion­al 15–20 min­utes, or until the cheese is melt­ed and bub­bly, and the top­ping is gold­en brown.

Cool 5 min­utes before slic­ing and serving.