Meatloaf Casserole

Meatloaf Casserole

Campbell's Kitchen 0

"Terrific taste in this meatloaf casserole and the additional flavors in the potato frosting make this a show-stopping dinner."

Ingredients 35 m {{adjustedServings}} servings 464 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the beef mixture, tomatoes, 1/2 can soup and Worcestershire in a 3-quart shallow baking dish.
  3. Heat the remaining soup, water and butter in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.
  4. Bake at 400 degrees F for 20 minutes or until the potatoes are lightly browned.
Tips & Tricks
Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Boxed Stuffing

With a few key ingredients, you can make a delicious stuffing in just 15 minutes.

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Reviews 4

  1. 6 Ratings

Ashley O.

This recipe turned out well with a few health-conscious changes. I used 93% lean ground turkey instead of beef and cut the butter in half. I wanted more vegetables so after I browned and drained the turkey I added half a chopped onion and half a cup of frozen corn and cooked them together in the skillet for another 3 minutes. I substituted a can of fire-roasted tomatoes with garlic because that's what I had on hand. I used the juice from the tomatoes in place of some of the water. This version made 6 lunch-sized servings, each with 306 calories, 8g total fat, 2.5g saturated fat, 54mg cholesterol, 500mg sodium, 26g carbohydrate and 19g protein. Next time I'll make the same changes but I'll add more corn and use cream of onion as the soup base. The golden mushroom soup made the potato topping a pretty orange color but it's not my favorite flavor.


I made several changes to the recipe and it came out GREAT! I used ground turkey. I added the Pictsweet seasoning blend (onions, green peppers, celery), in addition to the garlic while browning the ground turkey. I couldn't find "cream of vegetable" so I just added some water in it's place. After putting ground turkey mixture on bottom, I topped with half of the cream of mushroom soup. I also added some shredded cheese and bacon crumbles (the kind near the salad dressing). Really added a lot of flavor. My husband loved the casserole. It doesn't "look" very appetizing :), but it totally is! I will definitely be cooking this again!


I think it would be better with real potatoes but it was very good. I also added onions to the beef when I cooked it. The kids loved it and I will make this again for sure:)