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Meatloaf with Mashed Potatoes and Cheese

Meatloaf with mashed potatoes and cheese features a thick golden cheddar mash layer baked right on top. It’s half meatloaf, half shepherd-pie vibe, with bubbling cheddar and tender beef in every slice.
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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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Cheesy Mashed Potato Topping
  • 2 lb Yukon gold potatoes boiled and mashed
  • 4 tbsp butter
  • 0.5 cup cream warm
  • 1.5 cup cheddar cheese, shredded divided

Equipment

  • 1 sheet pan

Method
 

Preheat and shape the meatloaf
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Mix ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire, salt, and pepper, then press the mixture into the baking dish to form a loaf shape.
  3. Bake for 45 minutes until nearly cooked through.
Make and top with cheddar mashed potatoes
  1. Mash potatoes with butter, warm cream, 1 cup cheddar, salt, and pepper until smooth.
  2. Spread the mashed potatoes thickly over the meatloaf, then scatter the remaining cheddar over the top.
  3. Return to the oven and bake for 15–20 minutes until the potato topping is golden and the cheese is bubbling.
Rest and serve
  1. Rest the meatloaf for 10 minutes before serving.

Notes

For the cleanest slices, let the loaf rest the full 10 minutes so the meatloaf holds its shape under the hot, melty topping. Refrigerate leftovers in an airtight container for up to 4 days. Freeze leftovers for up to 2 months. If you want a lighter option, use reduced-fat cheddar and a lower-fat milk/cream without changing the baking times.