Description
This Cowboy Meatloaf & Potato Casserole combines a flavorful ground beef meatloaf layer with creamy, cheesy mashed potatoes on top, baked to perfection. Topped with melted cheddar cheese, crispy bacon bits, and fresh green onions, this hearty and comforting casserole is perfect for a satisfying family dinner.
Ingredients
Scale
Meatloaf Layer
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup ketchup
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup BBQ sauce (optional for extra flavor)
Potato Layer
- 4 large russet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
Topping
- 1 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits (or crumbled cooked bacon)
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat oven and prepare casserole dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or spray it with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Make the meatloaf layer: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, egg, garlic powder, onion powder, oregano, salt, and black pepper. Mix everything together gently until just combined to avoid a dense meatloaf.
- Form the meatloaf layer: Press the meat mixture evenly into the bottom of the prepared casserole dish, creating a flat, consistent layer for even cooking.
- Optional BBQ sauce topping: Brush the top of the meatloaf layer lightly with BBQ sauce if you desire extra smoky, tangy flavor.
- Bake the meatloaf: Place the casserole dish in the oven and bake for 25-30 minutes, or until the meatloaf is fully cooked through and browned on top.
- Cook the potatoes: While the meatloaf bakes, bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until tender, about 10-15 minutes, when pierced easily with a fork.
- Mash the potatoes: Drain the potatoes well and return them to the pot. Add milk, butter, garlic powder, salt, and black pepper. Mash the potatoes until smooth and creamy, without lumps.
- Mix in cheese and sour cream: Stir in the shredded cheddar cheese and sour cream until fully incorporated, creating a rich and flavorful mashed potato layer.
- Assemble the casserole: Once the meatloaf layer is done baking, carefully remove the casserole dish from the oven. Spread the mashed potato mixture evenly over the meatloaf layer.
- Add the topping: Sprinkle the remaining shredded cheddar cheese, cooked bacon bits, and chopped green onions (if using) evenly on top of the mashed potatoes.
- Bake the casserole: Return the casserole dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and the topping is lightly golden brown.
- Cool and serve: Let the casserole cool for a few minutes before serving. Enjoy this hearty Cowboy Meatloaf & Potato Casserole with a fresh side salad or steamed vegetables for a balanced meal.
Notes
- For extra smoky flavor, brush BBQ sauce on the meatloaf layer before baking.
- You can substitute russet potatoes with Yukon Gold for a slightly buttery texture.
- Use low-fat sour cream or Greek yogurt to lighten the potato layer if desired.
- To make this recipe gluten-free, use gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
