Meatloaf Casserole
Easy Comfort Food
Before I tell you the secrets of this delicious Meatloaf Casserole, I need to make a confession.
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 features just enough onion and spice.
I make it at least once a month. It is great the night I serve it and even better the next day as sandwiches.
I used to make this Meatloaf Casserole recipe ten or so years ago. I used to teach cooking to a group of seniors 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 Meatloaf Mix
The first step in making this recipe is to make the actual meatloaf mix. You will not be forming this meatloaf into loaves, so you will only need to combine the ingredients in a bowl to spread out in your casserole.
The ingredients and instructions for the meatloaf mix are in the recipe card at the bottom of the post. You can hit the print button to bring the whole recipe up on one page without ads and you can print or screenshot it from there.
You want to be careful not to over mix the meat or it may get tough. After partially baking the loaf according to the instructions in the recipe card, it’s time to add the glaze and toppings.
Potato Topping and Corn Topping
As you’ll see in the recipe card, you’ll be stir frying the corn for the topping. If you’ve never had corn this way, you’re in for a treat.
For the mashed potatoes, you can use whatever mix you like or even get them preprepared from the grocery store.
Glaze On
Remember that the meatloaf will not be fully cooked when you apply the glaze. If you want to save some of the glaze for later, then be sure to pour it off beforehand rather than putting the brush that has touched partially cooked meat back into glaze you aren’t going to cook right now.
Additional Meatloaf Toppings
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 of time on the weekend as 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.
Food can really help people in their time of need.
On a lighter note, kids love this dish too!
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.
Meatloaf Casserole
A true comfort food.
Ingredients
- --For the Meatloaf Mix:
- 2 lbs of Ground Beef (other meat can be subbed, leaner is better)
- 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
- --For the Toppings:
- 3 Cups of Prepared Mashed Potatoes
- 1 Egg, Whisked
- 2 C of Frozen Corn
- 4 T of Butter
- Salt, pepper, Chili Powder
- --For the 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
Instructions
- Mix the ingredients for the meat mixture together in a large bowl, but be sure you do not over mix them otherwise the meat gets tough.
- 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.
- Bake in an oven at 375 for about 20 minutes. 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.
- Let the meat loaf rest on the side while you prepare the rest of the recipe.
- In a skillet, heat a tablespoon of the butter and stir fry your corn in the butter, adding salt, pepper and chili powder to taste. When almost fully cooked, remove from the skillet.
- In a bowl, mix all the ingredients for the glaze, then brush the entire top of the meatloaf with the glaze. 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.
- Prepare the mashed potatoes according to package directions. I have also used the ready made mashed potatoes they sell in the cooler section.
- 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.
- Top the mashed potatoes with the corn.
- Bake in the oven for 35 minutes at 375 degrees. Every oven is different so check your casserole. I know mine is done when the potatoes are puffed up and browned. If your corn is getting too dark you can loosely cover your casserole with tinfoil.
- Remove the casserole from the oven and let it rest for about 15 minutes before cutting.