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Meatloaf with Mashed Potatoes and Cheese Baked in One Dish

A heartwarming dish of savory meatloaf, creamy mashed potatoes, and gooey cheese baked together for maximum deliciousness.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs halal ground beef Use high-quality halal ground beef.
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 0.75 cup breadcrumbs
  • 1 large egg
  • 0.25 cup milk Use regular or almond milk.
  • 2 tbsp ketchup
  • 1 tsp Worcestershire sauce Ensure halal variant.
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Mashed Potatoes
  • 2 lbs potatoes, peeled and cubed
  • 0.5 cup milk, warmed
  • 4 tbsp butter
  • 1.5 cups shredded sharp cheddar Can substitute with mozzarella or gouda.
  • 2 tbsp chives, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ground beef, finely diced onion, minced garlic, breadcrumbs, egg, ¼ cup milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined, avoiding overmixing.
  3. Transfer the mixture to a greased baking dish and shape it into a loaf.
Cooking
  1. While the meatloaf is baking, boil the cubed potatoes in salted water until tender (approximately 15 minutes). Drain the water and add the warmed milk and butter. Mash until creamy and smooth.
  2. After 40 minutes of baking, spread a layer of mashed potatoes over the top of the meatloaf and sprinkle with shredded cheddar cheese. Return to the oven for an additional 15 minutes.
  3. Once the cheese is bubbly and golden, remove from oven. Sprinkle with chopped chives and let cool for a couple of minutes before slicing. Serve hot.

Notes

Ingredient swaps include using mozzarella or gouda instead of sharp cheddar and ground chicken or turkey for a lighter meatloaf. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.