Print

Cheesy Loaded Meatloaf Casserole with Sweet Potato Topping

A close-up slice of cheesy meatloaf casserole featuring a thick meat base topped with bright orange mash and melted cheddar cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, hearty meatloaf baked in a casserole dish, topped with creamy sweet potatoes and melted cheese for an easy weeknight dinner.

Ingredients

Scale
  • 2 lbs ground beef
  • 1 cup bread crumbs
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded cheddar cheese, divided
  • 2 lbs sweet potatoes, peeled and cubed
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1/4 cup milk (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the ground beef, bread crumbs, egg, 1/2 cup milk, chopped onion, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined; do not overmix.
  3. Press the meat mixture evenly into the prepared baking dish. Sprinkle 1/2 cup of the cheddar cheese over the meat layer.
  4. Place the cubed sweet potatoes in a saucepan and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
  5. Return the cooked sweet potatoes to the pot. Add the heavy cream, butter, and 1/4 cup milk. Mash until smooth. Season with salt and pepper to taste.
  6. Spread the sweet potato topping evenly over the meat mixture in the baking dish.
  7. Bake for 35 minutes.
  8. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the sweet potato topping.
  9. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the meat is fully cooked (internal temperature reaches 160 degrees F).
  10. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the meat mixture and sweet potato mash ahead of time and store them separately in the refrigerator for up to one day. Assemble just before baking.
  • For a quicker topping, use pre-made refrigerated mashed potatoes instead of fresh sweet potatoes.
  • If you prefer a savory topping, substitute regular white potatoes for the sweet potatoes and add 1/4 cup sour cream to the mash.

Nutrition

Find it online: https://spoonfulsnap.com/meatloaf-casserole/