Ingredients
Meatloaf Layer
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion finely chopped
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme optional
1/2 cup ketchup optional, for topping
Potato Layer
4 cups mashed potatoes from about 4-5 large potatoes
1/2 cup sour cream
1/4 cup unsalted butter melted
1 cup shredded cheddar cheese
1/4 cup chopped green onions or chives
Salt and black pepper to taste
Toppings
1/2 cup shredded cheddar cheese
4 slices cooked bacon crumbled
1/4 cup chopped green onions or chives
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Meatloaf Layer: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme. Mix until well combined. Press the meatloaf mixture evenly into the bottom of the prepared baking dish. If using, spread the ketchup evenly over the top of the meatloaf layer.
Bake the Meatloaf Layer: Bake the meatloaf layer in the preheated oven for 20-25 minutes, or until it is mostly cooked through.
Prepare the Mashed Potatoes: While the meatloaf is baking, prepare the mashed potatoes. In a large bowl, combine the mashed potatoes with sour cream, melted butter, shredded cheddar cheese, chopped green onions or chives, salt, and black pepper. Mix until smooth and creamy.
Layer the Potatoes: Once the meatloaf layer is mostly cooked, carefully spread the mashed potato mixture over the top of the meatloaf layer.
Add Toppings: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the mashed potatoes. Add the crumbled bacon and additional chopped green onions or chives on top.
Bake Again: Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are slightly golden on top.
Serve: Let the casserole cool for a few minutes before slicing and serving.
