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Meatloaf with Mashed Potatoes and Cheese

Meatloaf with mashed potatoes and cheese layers savory ground beef meatloaf topped with a thick, golden cheddar mash. Half shepherd pie vibes, half classic meatloaf—bubbly cheddar and smooth potatoes bake right on top.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion
  • 2 tbsp Worcestershire
  • salt and pepper to taste
Cheesy Mashed Potato Topping
  • 2 lb Yukon gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 1.5 cup cheddar cheese shredded (divided)
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and start the meatloaf
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Mix the ground beef, breadcrumbs, eggs, milk, grated onion, and Worcestershire with salt and pepper to taste until evenly combined.
  3. Press the meat mixture into the baking dish, forming a loaf shape.
  4. Bake for 45 minutes until the meatloaf is nearly cooked through.
Make the mashed potato topping
  1. Mash the Yukon gold potatoes with butter, warm cream, 1 cup cheddar cheese, salt, and pepper until smooth.
  2. Spread the mashed potatoes thickly over the top of the meatloaf.
  3. Scatter the remaining cheddar cheese over the mashed potatoes.
Finish and rest
  1. Return to the oven and bake for 15–20 more minutes until the potato topping is golden and the cheese is bubbling.
  2. Rest for 10 minutes before serving so the slices hold together.

Notes

For clean slices, let the loaf rest the full 10 minutes before cutting. Store leftovers in the fridge for up to 4 days; reheat covered in a 325°F oven until warmed through. Freezing works for the meatloaf portion, but the mashed potato topping can soften—freeze in an airtight container up to 2 months if needed. For a lighter option, use reduced-fat cheddar and swap part-skim milk or lighter cream in the mash.