# Tater Tot Meatloaf Casserole

A seasoned meatloaf layer pressed into a baking dish, glazed with ketchup and barbecue sauce, then topped with golden tater tots and melted cheese.

 

 

 ![Tater Tot Meatloaf Casserole](https://irenpins.com/wp-content/uploads/2026/11/ire-237-baking-tater-tot-meatloaf-casserole-17b54bc1.webp)  

 [Print](#wpzoom-recipe-card-tater-tot-meatloaf-casserole) 

  

 

 

 

## Tater Tot Meatloaf Casserole

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

A seasoned meatloaf layer pressed into a baking dish, glazed with ketchup and barbecue sauce, then topped with golden tater tots and melted cheese.

### Ingredients

- 1 1/2 lb 80/20 ground beef
- 1/2 cup plain breadcrumbs
- 1 egg
- 1/2 cup milk
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup ketchup
- 1/4 cup barbecue sauce
- 1 bag (28 oz) frozen tater tots
- 1 cup shredded cheddar
- 1/2 cup shredded mozzarella
- 2 tbsp chopped chives

### Directions

- Heat the oven to 400°F and grease a 9 by 13-inch baking dish.
- Soak the breadcrumbs in the milk for 5 minutes. This keeps the meatloaf layer moist.
- Add the beef, egg, onion, garlic, Worcestershire, salt and pepper and mix gently until just combined.
- Press the mixture into an even layer in the baking dish, about 3/4 inch thick, and smooth the top.
- Stir the ketchup and barbecue sauce together and spread half over the meat.
- Bake the meat layer uncovered for 20 minutes to set it before the tots go on.
- Arrange the tater tots in tight rows over the meat and brush with the rest of the glaze.
- Bake 20 to 25 minutes more, until the tots are golden and crisp.
- Sprinkle both cheeses over the top and bake 5 minutes, until melted and bubbling.
- Slide a probe through the tots into the middle of the meat. It should read 160°F, then rest the dish for 10 minutes before cutting.

 

### Notes

 

Pre-baking the meat layer keeps the tots crisp instead of steamed. Do not skip the breadcrumb soak. Cut the portions after the 10-minute rest or the layers slide. Leftovers keep 3 days and reheat best in the oven at 350°F until 165°F in the middle. The assembled, unbaked casserole can sit covered in the fridge for 1 day.

 

  

## Why this casserole holds together

 

Soaking the breadcrumbs in milk keeps the meat layer moist, and 80/20 beef gives enough fat to carry the glaze. Pressing the meat flat into the dish instead of forming a loaf means it cooks evenly in the time shown. The ketchup and barbecue glaze caramelizes on top before the tots go on.

 

Tots laid in tight rows crisp where they touch the heat and stay soft underneath.

 

## Swaps and what does not work

 

Ground turkey works if you add a spoonful of oil to the mix. Crushed crackers can stand in for breadcrumbs. Do not use lean 93 percent beef, which turns dry and crumbly in a shallow dish.

 

## What to serve

 

A crisp green salad or steamed green beans cut the richness. Corn on the side is a kid favorite. Extra ketchup at the table never hurts.

 

## Slicing and storing

 

Wait for the rest before cutting, or the layers slide apart. Wrap single portions for lunch and warm them in the oven so the tots stay crisp.

 

Use a 9 by 13 inch dish and press the meat layer firmly into the corners. Arrange the tots in tight rows so they bake evenly and the cheese melts into the gaps.