Cowboy Meatloaf and Potato Casserole

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This Cowboy Meatloaf and Potato Casserole combines savory meatloaf with creamy mashed potatoes and melted cheese for a hearty, one-pan family meal. Perfect for busy nights.

Prep Time25

Cook Time3

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 616kcal

Author: Jana Dziak

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 9x13-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

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.

Tips for Extra Flavor:

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.
Soaked Bread: Instead of using breadcrumbs, try soaking a thick slice of high-quality sourdough bread (crusts removed) in milk until fully absorbed, then mashing it into a paste. This can add a lighter texture to the meatloaf.
Use a Meat Blend: Consider using a mixture of ground beef and pork for richer flavor and juicier meatloaf.
BBQ Sauce Choice: Use a smoky, high-quality BBQ sauce or even a homemade one for the best flavor impact.
Add Bacon: For extra smokiness, mix in some cooked and crumbled bacon into the meatloaf mixture or sprinkle it on top of the mashed potatoes.
Cheddar Cheese: Use sharp cheddar for a bolder cheese flavor, or try a mix of cheddar and pepper jack for a little kick.
Crisp Topping: After adding the cheese, broil the casserole for the last couple of minutes to get a golden, crispy top. After baking, let the casserole rest for about 5-10 minutes before cutting into it, allowing the flavors to settle and the layers to hold together.

Make it 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.

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