Cowboy Meatloaf and Potato Casserole
A hearty, cheesy comfort food recipe combining juicy meatloaf with creamy mashed potatoes—perfect for family dinners or meal prep!
Equipment
- mixing bowl
- 9x13 Baking Dish
- Potato Masher
- Large pot
- Oven
Ingredients
- For the Meatloaf:
- 1 lb ground beef 80/20 blend
- ½ cup breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- ½ onion finely chopped
- 2 cloves garlic minced
- ¼ cup BBQ sauce or ketchup
- ½ tsp smoked paprika
- ½ tsp chili powder
- Salt & pepper to taste
- For the Mashed Potato Topping:
- 3 large Russet potatoes peeled & cubed
- 2 tbsp butter
- ¼ cup sour cream
- ¼ cup milk
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- Salt & pepper to taste
- Optional Toppings:
- Crispy bacon bits
- Sliced green onions
- Jalapeños for spice
Instructions
- 1️⃣ Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- 2️⃣ Mix the meatloaf ingredients in a bowl and press into the dish. Bake for 25 minutes.
- 3️⃣ Prepare the mashed potatoes while the meatloaf bakes. Boil the potatoes, then mash with butter, sour cream, milk, garlic powder, salt & pepper.
- 4️⃣ Spread mashed potatoes over the cooked meatloaf and top with shredded cheese.
- 5️⃣ Bake for another 15-20 minutes until golden and bubbly.
- 6️⃣ Let rest for 5 minutes, then garnish with bacon bits, green onions, or jalapeños. Serve & enjoy!
Notes
- Make it Spicier: Add diced jalapeños to the meatloaf mixture or a dash of hot sauce to the mashed potatoes.
- Meat Options: Swap ground beef for ground turkey or chicken for a leaner version.
- Cheese Variations: Try pepper jack, mozzarella, or a blend for extra flavor.
- Make Ahead: Prepare the casserole up to a day in advance, refrigerate, and bake when ready.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.
- Freezing Tip: Freeze the baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.