This Frosted Meatloaf Recipe is a hamburger loaf frosted with skins-on mashed potatoes that is a hearty meal the whole family will love! Be sure to try my Magic Meatloaf Recipe, too!
Frosted Meatloaf Recipe
This particular meatloaf recipe became popular in the 40s and I want to bring it back! I mean, what is not to love? It is seriously delicious ground beef covered in the perfect mashed potatoes and everything combined into one amazing bite. It’s a win-win! I am not sure why this frosted meatloaf recipe ever took a back seat. It is simply amazing!
Ground Beef: For the juiciness and most tender meatloaf, choose ground beef that is 80% lean and 20% fat (80/20). However, you could use the ground beef you have on hand.
Crackers: I used a sleeve of Ritz crackers, crushed. You could also get away with using bread crumbs. The crackers (or bread crumbs) help bind the ingredients together.
Ketchup and BBQ Sauce: Spreading this mixture over the top of the meatloaf adds to the juiciness and flavor of the loaf.
Potatoes: I used my Skins-on Mashed Potatoes to top the meatloaf. However, you could also use my Country Mashed Potatoes or your favorite mashed potatoes.
Can I Make this Ahead of Time?
Sure! You could get the potatoes made a couple of days in advance. You could also mix together the meatloaf mixture and store it in the refrigerator, covered with plastic wrap, for 1-2 days. Let the meatloaf come to room temperature before putting it into the oven.
Can I make Frosted Meatloaf with Other Kinds of Meat?
Yes, just swap out the ground beef for ground turkey for a lighter meal. I have tried it both ways and it is just as delicious. Your family won’t even know you made the swap! You could also use equal amounts of ground pork and ground beef for another flavorful variation.
Is Frosted Meatloaf Good the Next Day?
If you have leftovers, make a meatloaf sandwich the next day! (My hubby even likes this served cold!) This is one meal that you can stretch out a few days!
- 1 tablespoon olive oil
- 2 cups onions, chopped (about 2 medium onions)
- 3 pounds ground beef
- 2 large eggs
- 3 cloves garlic, minced
- 1 cup crushed Ritz crackers, about 1 sleeve
- 2 tablespoons kosher salt
- 2 teaspoons ground pepper
- 2 tablespoons Worcestershire sauce
- ½ cup milk
- ¼ cup ketchup
- ¼ cup sweet barbecue sauce
- 4 cups skins-on mashed potatoes
- parsley, for garnish
- Preheat oven to 350°F. Spray a 6½x10-inch loaf pan with nonstick cooking spray. Set aside.
- In a large, non-stick pan over medium-high heat, add oil.
- When the oil is hot, add onions. Cook for 5-7 minutes, or until tender, stirring frequently. Remove from heat; set aside.
- In a large bowl, combine beef, eggs, cooked onions, garlic, crackers, salt, pepper, and Worcestershire sauce.
- Pour in the milk, starting with ¼ cup, and mix. The texture should be soft, but not runny. Add the remaining milk, as needed.
- To the prepared pan, add the meat mixture, making a loaf shape.
- In a separate bowl, combine the ketchup and barbecue sauce. Mix well and spread over the top of the meatloaf.
- Bake for 1 hour to 1 hour and 15 minutes.
- After the meatloaf has been baked, carefully add the mashed potatoes to the top. Use an offset spatula to smooth the potatoes into an even layer.
- Broil the frosted meatloaf for 4-5 minutes, or until golden.
- Remove the meatloaf from the oven. Let it rest for about 5 minutes before garnishing with parsley and slicing.
Did you make this recipe?
You can tag me at @iamhomesteader.
I followed this recipe to a T. WAY too much salt, and there was no way I could pile 4 cups of mashed potatoes on top of the loaf pan. After baking, I moved the loaf to a cookie sheet and piled the mashed potatoes on, then spread it all around the sides until it looked like one giant mashed potato blob. I’d make it again, but I’d cut the salt down by half and either reduce the amount of potatoes, or bake it in a different pan.