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Classic American Meatloaf Casserole with Mashed Potatoes

Name: Classic American Meatloaf Casserole with Mashed Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 pounds ground beef (80/20); 1 cup breadcrumbs; 1/2 cup milk; 1 large egg; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup ketchup, plus extra for topping; 2 teaspoons Worcestershire sauce; 1 teaspoon dried Italian seasoning or dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 large russet potatoes, peeled and cut into chunks; 1/2 cup whole milk (for mashed potatoes); 3 tablespoons unsalted butter; Salt and pepper, to taste (for mashed potatoes); Fresh parsley, chopped (optional, for garnish)

By PanPotPlates Editorial TeamPublished Apr 18, 2026 | Updated May 11, 2026

American 70 mins easycomfortfoodbudget-friendlyonepotheartymealprepweeknight

Classic American Meatloaf Casserole with Mashed Potatoes is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 20 min

Cook 50 min

Total 70 min

Servings 6

Difficulty easy

Cuisine American

Ingredients

Servings 6

1 1/2 pounds ground beef (80/20)
1 cup breadcrumbs
1/2 cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup ketchup, plus extra for topping
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian seasoning or dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
4 large russet potatoes, peeled and cut into chunks
1/2 cup whole milk (for mashed potatoes)
3 tablespoons unsalted butter
Salt and pepper, to taste (for mashed potatoes)
Fresh parsley, chopped (optional, for garnish)

Ingredients for Classic American Meatloaf Casserole with Mashed Potatoes

Instructions

Preheat your oven to 375°F (190°C).
Place peeled and chopped russet potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until potatoes are tender, about 15 minutes.
While the potatoes boil, prepare the meatloaf mixture. In a large mixing bowl, gently combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, 1/4 cup ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix just until combined — avoid overmixing to keep the meatloaf tender.
Drain the potatoes and return them to the pot. Add butter and 1/2 cup whole milk, then mash until creamy and smooth. Season with salt and pepper to taste. Set aside.
Lightly grease a 9x13 inch casserole dish. Spread the meatloaf mixture evenly in the dish to form a flat layer.
Spread the creamy mashed potatoes evenly over the meatloaf layer.
Brush an additional thin layer of ketchup over the mashed potatoes for a classic glaze. Sprinkle with freshly chopped parsley if using.
Bake uncovered in the preheated oven for 45-50 minutes, or until the meat is fully cooked and the top begins to brown lightly.
Remove from the oven and let the casserole rest for 5-10 minutes before slicing.
Cut into squares and serve warm. Refrigerate leftovers within 2 hours in an airtight container for up to 4 days, or freeze for up to 3 months.