Mashed Potato and Meatloaf Pie

Mashed Potato and Meatloaf Pie Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6–8 Ingredients For the Meatloaf Layer 2 lbs lean ground beef 1 small onion, finely diced 2 cloves garlic, minced 1 cup breadcrumbs 2 large eggs 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tsp Italian seasoning 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper For the Mashed Potato Layer 2½ lbs Yukon Gold or Russet potatoes, peeled and cubed 4 tbsp butter ½ cup sour cream ¼ cup milk Salt and pepper, to taste Topping 2 cups shredded sharp cheddar cheese 6 slices bacon, cooked and crumbled 2 tbsp chopped fresh parsley Instructions Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, eggs, ketchup, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Mix until just combined. Press the meat mixture evenly into the prepared baking dish. Bake for 25 minutes, then carefully drain any excess grease. Meanwhile, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well. Mash the potatoes with butter, sour cream, milk, salt, and pepper until smooth and creamy. Spread the mashed potatoes evenly over the cooked meat layer. Sprinkle the shredded cheddar cheese over the mashed potatoes, followed by the crumbled bacon. Return the casserole to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with chopped parsley before serving. Let the casserole rest for 5–10 minutes before slicing. Tips Add cooked peas or corn between the meat and potato layers for extra vegetables. Swap cheddar for Monterey Jack or Colby cheese for a different flavor. Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully. #MashedPotatoPie #MeatloafPie #ComfortFood #EasyDinner #FamilyMeals