Prepare the Potatoes

• Start by peeling and dicing the russet potatoes into small cubes. Place the diced potatoes into a large pot of salted water and bring it to a boil over medium-high heat.
• Once the water reaches a boil, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot.
• Add the butter, sour cream, and salt and pepper to the potatoes. Mash the potatoes until smooth and creamy. Stir in the shredded cheddar cheese, crumbled bacon, and green onions (reserving some green onions for garnish). Set aside and keep warm.

Make the Meatloaf Layer

• Preheat your oven to 375°F (190°C). In a large bowl, combine the ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, ketchup, salt, and pepper.
• Mix the ingredients together until just combined. Be careful not to overmix, as this can result in a dense meatloaf.
• Transfer the meat mixture to a greased 9×13-inch baking dish. Use your hands to press the mixture into an even layer across the bottom of the dish.

Prepare the Glaze

• In a small bowl, mix together ¼ cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon Worcestershire sauce. Stir until the glaze is well combined.
• Brush the glaze evenly over the top of the meatloaf layer, ensuring it’s fully covered.

Assemble the Casserole

• Spread the prepared loaded mashed potatoes evenly on top of the meatloaf layer, smoothing it out with a spatula. Be sure to cover the meatloaf completely with the mashed potatoes.
• Sprinkle the top with an extra handful of shredded cheddar cheese for a cheesy, melty topping. You can also sprinkle some additional crumbled bacon on top for extra flavor and texture.

Bake the Casserole

• Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden and bubbly. If you like your cheese extra crispy, you can broil the casserole for the last 2-3 minutes of baking, keeping a close eye to avoid burning.
• Once the casserole is done, remove it from the oven and let it cool for 5-10 minutes before serving. Garnish with additional chopped green onions for a fresh, vibrant touch.

Serve and Enjoy

• Slice the casserole into squares and serve it hot. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. Enjoy the savory goodness of the loaded potato and meatloaf casserole!