Mashed Potato and Meatloaf Pie
Prep Time20 minutesCook Time50 minutesTotal Time1 hour 10 minutesServings8 servingsCaloriesApproximately 520 calories per servingIngredientsFor the Meatloaf Layer2 lbs ground beef (80/20 recommended)1 small onion, finely diced3 cloves garlic, minced1 cup breadcrumbs2 large eggs1 tablespoon Worcestershire sauce½ cup ketchup1 teaspoon salt½ teaspoon black pepper1 teaspoon Italian seasoningFor the Mashed Potato Topping2½ lbs russet or Yukon Gold potatoes, peeled and cubed4 tablespoons butter½ cup milk¼ cup sour cream½ teaspoon garlic powderSalt and black pepper, to taste1 cup shredded cheddar cheese (optional)Chopped fresh parsley, for garnishInstructionsPreheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, eggs, Worcestershire sauce, ketchup, salt, pepper, and Italian seasoning. Mix gently until just combined.Press the meat mixture evenly into the prepared baking dish.Bake for 25 minutes, then carefully drain any excess grease.While the meat bakes, place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork tender.Drain the potatoes well and mash with the butter, milk, sour cream, garlic powder, salt, and pepper until smooth and creamy.Spread the mashed potatoes evenly over the partially cooked meatloaf layer.Sprinkle the shredded cheddar cheese over the potatoes, if using, and create decorative ridges with a fork.Return the dish to the oven and bake for 20–25 minutes, until the casserole is hot and the potatoes are lightly golden.For a crispier top, broil for 2–3 minutes, watching carefully to prevent burning.Let the casserole rest for 10 minutes before slicing.Garnish with chopped parsley and serve warm.NotesUse 80/20 ground beef for the juiciest meatloaf.Yukon Gold potatoes create an extra creamy topping, while Russet potatoes make the fluffiest mashed potatoes.Leftover mashed potatoes work well and save preparation time.Freshly shredded cheese melts more smoothly than pre-shredded cheese.Let the casserole rest before serving to help it hold its shape.Add cooked bacon, sautéed mushrooms, or mixed vegetables for extra flavor and texture.StorageRefrigerator: Store leftovers in an airtight container for up to 4 days.Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheating: Warm in a 350°F oven for 20–30 minutes or microwave individual servings until heated through.Nutrition (Per Serving – Approximate)Calories: 520Protein: 32gCarbohydrates: 28gFat: 30gSaturated Fat: 13gFiber: 3gSugar: 5gSodium: 720mg