Meatloaf Casserole

Full disclosure, my meatloaf recipe is not MY meatloaf recipe. It is the recipe my Stepfather’s Mom used and it is absolutely fantastic. It is one of those perfect meatloaf recipes that is not too dense and just enough onion and spice. I make it at least once a month and it is great the night I serve it and even better the next as sandwiches. I used to make this meatloaf casserole recipe ten years ago or more with a group of seniors I used to teach cooking to and it was one of our favorite recipes. I decided to take this famous meatloaf recipe and incorporate it into my meatloaf casserole recipe. This casserole is sort of a play on Shepherds Pie, just a little different. I like to use instant potatoes for this recipe as they hold up better being baked on top and they seem to “puff up” more.

The first step in making this recipe is to make the actual meatloaf mix. You will not be forming this meatloaf into loaves, you will only need to combine the ingredients in a bowl to spread out in your casserole.

Here is what you need:

• 2 lbs of Ground Beef (other Ground Meat can be subbed)
  • I will suggest using a leaner meat mixture for this recipe.
• 1 Sleeve of Saltine Crackers, crushed up fine
• 2 Eggs, room temp
• 1 Medium Yellow Onion Minced
• 1 Medium Green Pepper Minced
• A couple of hearty shakes of Garlic Powder

1. Mix all these ingredients together in a large bowl, but be sure you do not over mix them other wise the meat gets tough.
2. Loosely spread the meatloaf mixture out in a casserole dish, again do not press it down a lot or mix it a lot because it will get tough.
3. Bake in an oven at 375 for about 20 minutes.
   1. I took my meatloaf out at this point and drained any excess fat from the casserole by carefully pouring it out. If you use a leaner meat you will not have to do this step.
4. Let the meat loaf rest on the side while you prepare the rest of the recipe.

Ingredients For Toppings

• 3 Cups of Prepared Mashed Potatoes
  • I used two pouches of fully loaded mashed potatoes from Aldi
• 1 Egg, Whisked
• 2 C of Frozen Corn
• 4 T of Butter
• Salt, pepper, Chili Powder

Ingredients For Glaze

• 3/4 C of Ketchup
• 1 T of Mustard
• 1 T of Worcestershire Sauce
• 1 T of Brown Sugar
• 1 t of Garlic Powder

Steps

1. In a skillet, heat a tablespoon of the butter and stir fry your corn in the butter, add salt, pepper and chili powder to taste. When almost fully cooked, remove from the skillet.
2. In a bowl mix all the ingredients for the glaze, then brush the entire top of the meatloaf with the glaze.
   1. I like to reserve some of the glaze for serving, but do not dip your pastry brush back in this bowl after it touches the partially cooked meat. If you want to save some, pour a little in another bowl to reserve some.
3. Prepare the mashed potatoes according to package directions. I have also used the ready made mashed potatoes they sell in the cooler section.
4. Fold the egg into the mashed potatoes, then top the entire casserole dish with the mashed potatoes. Dot the entire top of the mashed potatoes with the remainder of the butter.
5. Top the mashed potatoes with the corn.
6. Bake in the oven for 35 minutes at 375 degrees. Every oven is different so check your casserole. I know mine is done with the potatoes are puffed up and browned. If your corn is getting too dark you can loosely cover your casserole with tinfoil.
7. Remove the casserole from the oven and let it rest for about 15 minutes before cutting.

I like to top this casserole with some dried parsley and black pepper before serving. I serve this meatloaf casserole with my reserved ketchup glaze but gravy on the side would be super decadent and delicious too. This casserole makes a great weeknight dinner that you can make ahead on the weekend. It reheats really well. It is also a great dish you can make for a party or potluck. I have also made this dish and brought it as part of a meal train for friends and family who have just had a baby or lost a loved one. Kids love this dish too.

*highlight this section for a more printer friendly version of this recipe

Meatloaf Casserole

Ingredients for Meatloaf

• 2 lbs of Ground Beef (other Ground Meat can be subbed)
  • I will suggest using a leaner meat mixture for this recipe.
• 1 Sleeve of Saltine Crackers, crushed up fine
• 2 Eggs, room temp
• 1 Medium Yellow Onion Minced
• 1 Medium Green Pepper Minced
• A couple of hearty shakes of Garlic Powder

Steps for Meatloaf

1. Mix all these ingredients together in a large bowl, but be sure you do not over mix them other wise the meat gets tough.
2. Loosely spread the meatloaf mixture out in a casserole dish, again do not press it down a lot or mix it a lot because it will get tough.
3. Bake in an oven at 375 for about 20 minutes.
   1. I took my meatloaf out at this point and drained any excess fat from the casserole by carefully pouring it out. If you use a leaner meat you will not have to do this step.
4. Let the meat loaf rest on the side while you prepare the rest of the recipe.

Ingredients For Toppings

• 3 Cups of Prepared Mashed Potatoes
  • I used two pouches of fully loaded mashed potatoes from Aldi
• 1 Egg, Whisked
• 2 C of Frozen Corn
• 4 T of Butter
• Salt, pepper, Chili Powder

Ingredients For Glaze

• 3/4 C of Ketchup
• 1 T of Mustard
• 1 T of Worcestershire Sauce
• 1 T of Brown Sugar
• 1 t of Garlic Powder

Steps

1. In a skillet, heat a tablespoon of the butter and stir fry your corn in the butter, add salt, pepper and chili powder to taste. When almost fully cooked, remove from the skillet.
2. In a bowl mix all the ingredients for the glaze, then brush the entire top of the meatloaf with the glaze.
   1. I like to reserve some of the glaze for serving, but do not dip your pastry brush back in this bowl after it touches the partially cooked meat. If you want to save some, pour a little in another bowl to reserve some.
3. Prepare the mashed potatoes according to package directions. I have also used the ready made mashed potatoes they sell in the cooler section.
4. Fold the egg into the mashed potatoes, then top the entire casserole dish with the mashed potatoes. Dot the entire top of the mashed potatoes with the remainder of the butter.
5. Top the mashed potatoes with the corn.
6. Bake in the oven for 35 minutes at 375 degrees. Every oven is different so check your casserole. I know mine is done with the potatoes are puffed up and browned. If your corn is getting too dark you can loosely cover your casserole with tinfoil.
7. Remove the casserole from the oven and let it rest for about 15 minutes before cutting.

We really love this recipe and I think you will too.  I will say that if you are the kind of person who does not like your food touching, this is not the recipe for you. I think you should give this Fall Comfort Food recipe a try. Once again, thank you for reading and happy eating!

Love, Tipsy

For more great recipes check the links below.

Chicken Cordon Bleu Casserole

Creamy Onion Casserole

Seven Layer Salad

Crispy Bbq Pork Chops