The moment I pulled this bubbling, golden-brown creation from my oven for the first time, I knew I’d stumbled onto something special. The aroma was pure comfort: savory ground beef and onion melding with the tang of Worcestershire, all topped with the unmistakable, heavenly scent of cheesy, crispy potatoes. My entire kitchen felt warm and inviting, a sanctuary from a dreary day outside. This Loaded Potato Meatloaf Casserole isn’t just a recipe; it’s a hug in a baking dish. It came to me on one of those “what on earth is for dinner?” nights, a desperate fusion of my craving for classic meatloaf and my family’s obsession with loaded baked potatoes. The result was such a unanimous, happy silence around the dinner table that I immediately scribbled down every step. It’s become my go-to for feeding a crowd, soothing a rough week, or simply enjoying the profound joy of a perfectly uncomplicated, delicious meal.
Ingredients
- 1 lb ground beef, extra lean (I use 93/7)
- 1/2 cup onion, finely diced
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 large egg, lightly beaten
- 1/2 cup plain breadcrumbs
- 1/4 cup milk (any kind)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt (plus more for potatoes)
- 1/2 tsp black pepper
- 1 (28 oz) bag frozen shredded hash browns, thawed (the kind for “Southern style” hash browns)
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of mushroom soup (condensed)
- 1/4 cup milk (for the potato mixture)
- 6 slices bacon, cooked crisp and crumbled (about 1/2 cup)
- 2 green onions, thinly sliced, for garnish
The quality of a few key ingredients here makes a world of difference. Trust me, don’t skimp on the sharp cheddar—the extra tang cuts through the richness beautifully. That smoked paprika in the meatloaf layer? It’s non-negotiable for me; it adds a whisper of depth you don’t get with regular paprika. I’ve tried this with fresh grated potatoes, but the thawed frozen hash browns are a game-changer for consistency and saving time—they create the ideal texture. And while you can use pre-cooked bacon bits, frying up a few slices of real bacon for the topping is a step I will never skip; the flavor and crunch are irreplaceable.(See the next page below to continue…)