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Meatloaf with Mashed Potatoes and Cheese

Meatloaf with mashed potatoes and cheese features a thick, golden cheddar mash topping over a classic loaf, baked until the cheese bubbles. Half shepherd-pie vibes, half loaded meatloaf dinner—sliced to show the cheesy layer and juicy interior.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion, grated
  • 2 tbsp Worcestershire
  • Salt and 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)
  • Salt and pepper

Equipment

  • 1 sheet pan

Method
 

Prep and shape the meatloaf
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Mix the ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, and salt and pepper, then press into the baking dish to form a loaf shape.
Bake until nearly cooked through
  1. Bake for 45 minutes, until the meatloaf is nearly cooked through.
Make the cheesy mashed potato topping
  1. Mash the boiled Yukon gold potatoes with butter, warm cream, 1 cup cheddar, salt, and pepper until smooth.
Top with potatoes and finish baking
  1. Spread the mashed potatoes thickly over the meatloaf, then scatter the remaining cheddar over the potatoes.
  2. Bake for 15–20 more minutes at 350°F, until the potato topping is golden and the cheese is bubbling.
  3. Rest for 10 minutes before serving. (The topping will set slightly and slices will hold their shape.)

Notes

Pro tip: Grate the onion finely so the loaf stays tender and evenly seasoned. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze slices airtight up to 2 months and thaw overnight in the fridge before reheating. For a dairy-light swap, use reduced-fat butter and reduced-fat cheddar while keeping the same bake time.