Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl (for meatloaf mixture)
- Another large mixing bowl (for potato mixture)
- Skillet (for cooking bacon and onion)
- Measuring cups and spoons
- Spatula or wooden spoon
- Aluminum foil
- Paper towels (for draining bacon)
Step-by-Step Instructions
First, let’s build our flavorful base. Preheat your oven to 375°F (190°C) and lightly grease that 9×13 dish. In your skillet, I like to cook the diced onion with the ground beef until the beef is no longer pink and the onions are soft and fragrant; this step blooms their flavor right into the meat. Drain any excess grease—this is crucial for a non-greasy casserole. Transfer this mixture to your large bowl and let it cool just slightly, so the egg doesn’t scramble when we add it. Now, the magic binding happens: to the beef, stir in the brown sugar, Worcestershire sauce, egg, breadcrumbs, 1/4 cup milk, garlic powder, smoked paprika, salt, and pepper. Use your hands! I know it’s messy, but it’s the only way to get everything evenly incorporated without overworking the meat. Pat this mixture firmly and evenly into the bottom of your prepared baking dish.
While the oven comes to temp, let’s make that incredible loaded potato blanket. In your other large bowl, combine the thawed hash browns, 1 1/2 cups of the shredded cheddar (reserve that last 1/2 cup for the top!), sour cream, cream of mushroom soup, and 1/4 cup milk. I use my hands again here to mix it thoroughly—it’s cold, but it ensures every shred of potato gets coated in that creamy, cheesy sauce. A spoon just doesn’t do it as well. The mixture will look loose, but I promise it sets up perfectly in the oven. Now, carefully spread this potato mixture over the meatloaf base, all the way to the edges. I like to gently press it down to seal the layers together.
Here’s where we add the final, glorious touches. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the entire potato layer. Then, scatter the crumbled bacon all over the top. Now, the most important step for texture: cover the dish tightly with aluminum foil. I learned the hard way that skipping the foil for the first part of baking leads to dry meatloaf and potatoes that aren’t fully tender. Bake it covered for 30 minutes—your kitchen will start to smell amazing.
After that initial 30 minutes, carefully remove the foil (watch out for steam!). This is when the transformation happens. Crank your oven up to 400°F (200°C) and return the uncovered casserole to the oven. Bake for another 20-25 minutes, or until the top is golden brown, the cheese is bubbly, and the edges are crispy. Let it rest on the stove for at least 10 minutes before cutting. I know it’s tempting to dive right in, but this resting time allows the layers to set, so you get beautiful, clean squares instead of a delicious but sloppy mess.(See the next page below to continue…)