Estimated Points: ~8 WW Points per serving (1/8 of casserole)
Ingredients
Meatloaf Base
- 1.5 lbs (680 g) lean ground beef
- 1/2 cup plain breadcrumbs
- 1/4 cup milk (skim or 1%)
- 1 large egg
- 1/4 cup ketchup
Mashed Potato Layer
- 2 lbs (900 g) russet potatoes, peeled and cubed
- 1/2 cup light cream or skim milk
- 2 tbsp unsalted butter (for lighter version)
Topping
- 1 cup shredded reduced-fat cheddar cheese
- 2 slices cooked bacon, crumbled (optional to reduce points)
- 2 tbsp fresh chives, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a large baking dish.
- Boil the cubed potatoes in salted water for 15 minutes, until tender.
- Drain potatoes well and mash with cream and butter until smooth.
- In a large bowl, gently mix the ground beef, breadcrumbs, milk, egg, and ketchup just until combined. Avoid overmixing.
- Press the meat mixture evenly into the bottom of the prepared dish.
- Bake the meat layer for 25 minutes. Carefully drain any excess grease.
- Spread the mashed potatoes evenly over the hot meatloaf layer.
- Sprinkle shredded cheese and crumbled bacon on top. Bake for another 15 minutes until cheese is melted and bubbly.
- Let the casserole rest 10 minutes before slicing and garnish with chives.
Tips
- Gently mix the meatloaf ingredients to keep it tender.
- Letting the casserole rest allows the meat to reabsorb juices and keeps slices intact.
- Use reduced-fat cheese and fewer bacon slices to lower points if desired.
Comfort food level: MAX. 🥔🍖🧀
This Loaded Mashed Potato Meatloaf Casserole is hearty, cheesy, and perfect for a family dinner. The soft mashed potato layer on top of the juicy meatloaf base, with a sprinkle of cheddar and bacon, is pure bliss.
I love letting it rest a bit before slicing — each piece holds together perfectly and tastes like a warm hug.
