Cowboy Meatloaf and Potato Casserole
If you’re looking for a comforting, stick-to-your-ribs dinner that the whole family will love, this Cowboy Meatloaf and Potato Casserole is the perfect choice. Juicy, flavorful meatloaf topped with creamy, buttery mashed potatoes and melted cheddar cheese makes for the ultimate one-pan meal. It’s hearty, easy to make, and packed with smoky, tangy flavors your family will love.

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This loaded meatloaf casserole is called “Cowboy Meatloaf” because it’s inspired by the bold, rustic flavors of the American West. It’s made with BBQ sauce, smoky seasonings, and a satisfying, no-fuss approach. I’ll also show you how to properly turn this into a freezer meal, as this is a fantastic recipe to double up and then freeze one for later.
Try my German meatloaf or hackbraten recipe for another twist on this classic dish.
Looking for more family-friendly recipes? You’re going to love my cheese tortellini alfredo, oven-roasted ham with potatoes and carrots, haluski, vegetable beef barley stew, and slow-cooker creamy tomato chicken recipes.
Cowboy Meatloaf Casserole Ingredients (Any Notes, Variations, & Substitutions)

- Ground Meat: I use ground beef in this meatloaf casserole, but you can also use a 50/50 ground beef and ground pork mixture too. You can even try adding ground chicken, ground turkey, or ground venison into the beef.
- Vegetables: Add diced green pepper and garlic into the meatloaf mixture. Saute them first alongside the onion, allow them to cool, and proceed with the recipe.
Equipment
- 9×13-inch casserole baking dish
- Large mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Large pot (for boiling potatoes)
- Colander (to drain potatoes)
- Potato masher or electric mixer
- Cheese grater (if not using pre-shredded cheese)
Step-by-Step Instructions (Key Recipe Process Photos Included)

Step 1: Preheat your oven to 375°F and grease a 9×13-inch baking dish. Saute the minced onion with the fresh thyme. In a large mixing bowl, combine the ground beef, cooled onion and herb mixture, breadcrumbs, egg, BBQ sauce, spices and seasonings. Mix everything well, but don’t overwork the meat or it will toughen.
Press the mixture evenly into the prepared baking dish, forming the meatloaf layer. Bake for 25-30 minutes, until it’s almost cooked through.

Step 2: While the meatloaf is baking, peel and dice the potatoes, then boil them in salted water until tender, about 20 minutes.
Drain the potatoes and return them to the pot. Add butter, sour cream, milk, salt, and pepper, and mash the potatoes until smooth and creamy. Adjust the milk if needed for consistency.

Step 3: Take the partially cooked cowboy meatloaf out of the oven, spread the mashed potatoes evenly over the top. Sprinkle the shredded cheddar cheese on top of the mashed potatoes, ensuring an even layer.

Step 4: Return the dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Let the casserole cool slightly before serving, and sprinkle with chopped chives if desired.


How to Turn This Cowboy Meatloaf Recipe Into a Freezer Meal
To turn this Cowboy Meatloaf and Potato Casserole into a freezer meal, prepare the meatloaf mixture as directed, but do not bake it yet. Instead, press the uncooked meatloaf layer into a freezer-safe baking dish.
Make the mashed potatoes as directed, but use ½ cup of cream cheese instead of sour cream for better texture after freezing. Alternatively, you can use ½ cup heavy cream. Spread the mashed potatoes over the raw meatloaf, top with shredded cheese, and cover tightly with a layer of plastic wrap and then foil. Label and freeze.
When you’re ready to cook, thaw the casserole in the fridge overnight. Preheat the oven to 375°F, then bake as directed, adding an extra 15-20 minutes of cooking time since the dish will be cold from the fridge. Ensure it is heated through, and the internal temperature of the meat reaches 160°F before serving. Let it rest for a few minutes before slicing and serving.
To store leftovers, let the casserole cool completely, then transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3-4 days.
To reheat, preheat your oven to 350°F. Cover the casserole with foil to prevent drying out and bake for 20-25 minutes, or until heated through. You can also microwave individual portions on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

Cowboy Meatloaf and Potato Casserole
Equipment
- 9×13-inch casserole baking dish
- Large mixing bowl
- Cutting board & knife
- Measuring cups and spoons, mixing spoon or spatula.
- Large pot (for boiling potatoes) and a colander to drain them
- Potato masher or electric mixer
- Cheese grater (if not using pre-shredded cheese)
Ingredients
For the Meatloaf Layer:
- 1 ½ lbs lean ground beef or a mix of beef and pork
- 1 large onion finely diced
- 1 green bell pepper finely diced (optional)
- 4 cloves garlic finely minced (optional)
- 1 cup breadcrumbs or a thick slice of bread, soaked in milk or water.
- 1 large egg
- ½ cup BBQ sauce for meatloaf mixture
- ¼ cup BBQ sauce for brushing on top of meatloaf
- 1 tbsp worcestershire sauce
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 sprig fresh thyme
- 1 cup cheddar cheese optional
For the Potato Layer:
- 4 large russet potatoes peeled and diced
- ½ cup butter unsalted
- ½ cup sour cream
- ½ cup cream or whole milk
- salt and pepper to taste err on the side of caution with salt as the meatloaf will be salted and the cheese topping adds salt as well
- chopped chives for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and very lightly grease a 9×13-inch baking dish.
- Cook the veg and allow to cool: Saute the minced onion with the fresh thyme. After the onion turns golden yellow, add the pepper, if using, and cook until soft and starting to brown around the edges. Add the garlic, if using, and cook for 60 more seconds until fragrant. Remove from heat and allow the mixture to cool as you prepare the rest of the recipe.
- Prepare the Meatloaf Layer: In a large bowl, combine the ground beef, cooled onion and veg mixture, breadcrumbs, egg, BBQ sauce, Worcestershire sauce, smoked paprika, cumin, and a pinch of salt and pepper. Mix everything until it’s just combined — don’t overmix or the meatloaf may become tough. If you're using cheddar cheese in the meatloaf, gently fold it in at this stage.
- Form and Bake: Press the meatloaf mixture evenly into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for 25-30 minutes, or until the meatloaf is mostly cooked through.
- Cook the Potatoes: While the meatloaf is baking, boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain and return them to the pot.
- Mash the Potatoes: Mash the potatoes with the butter, sour cream, milk, and a pinch of salt and pepper until smooth and creamy. Add more milk if needed to reach your desired consistency.
- Assemble the Casserole: Remove the partially cooked meatloaf from the oven and brush the remaining BBQ sauce on top. Spread the mashed potatoes evenly over the top of the meatloaf layer, smoothing it out with a spatula.
- Add Cheese and Bake Again: Sprinkle the shredded cheddar cheese over the mashed potatoes, then return the dish to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the potatoes have a slight golden color.
- Garnish and Serve: Once the casserole is done, sprinkle the top with chopped chives for a fresh finish. Let it cool for a few minutes before slicing and serving.
Notes
- If you prefer a kick of heat, add chopped jalapeños to either the meatloaf or potato layer.
- Fish Sauce: Include 1 teaspoon of fermented fish sauce for a rich, umami kick that complements the meats beautifully.