Instructions
Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, and 1/2 cup of barbecue sauce.
Step 3: Mix gently until just combined and shape into a loaf. Place in a lightly greased baking dish.
Step 4: Bake the meatloaf for 40 minutes.
Step 5: Remove from the oven and spread the remaining 1/2 cup barbecue sauce over the top. Return to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).
Step 6: While the meatloaf cooks, boil the potatoes in salted water for 15–20 minutes until fork-tender.
Step 7: Drain the potatoes and mash with butter, sour cream, milk, salt, and black pepper until smooth.
Step 8: Stir in 1½ cups of cheddar cheese and half of the crumbled bacon.
Step 9: Transfer the mashed potatoes to a greased casserole dish. Top with the remaining cheese and bacon.
Step 10: Bake for 15 minutes, or until the cheese is melted and bubbly. Sprinkle with chopped chives.
Step 11: Toss the green beans with olive oil, garlic powder, salt, and black pepper. Sauté in a skillet for 6–8 minutes until tender-crisp.
Step 12: Heat the corn with butter, salt, and black pepper until warmed through.
Step 13: Warm the dinner rolls in the oven for 3–5 minutes.
Step 14: Slice the meatloaf and serve with the loaded mashed potato casserole, green beans, corn, and dinner rolls.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat meatloaf and mashed potato casserole in a 350°F (175°C) oven until heated through.
Microwave individual portions for 2–3 minutes, stirring the potatoes halfway through reheating.
The meatloaf can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Loaded mashed potato casserole may thicken during storage; add a splash of milk when reheating to maintain its creamy texture.
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