Hey y’all! I hope you’re ready for a comfort food classic that’s gonna knock your boots off! I’ve been dying to share this Cowboy Meatloaf and Potato Casserole recipe with you because it’s one of those dishes that just feels like home.
You know those meals that make everybody stop what they’re doing and come running to the kitchen because it smells that good? Yep, this is one of them. I whipped this up the other night when we had a little family get-together, and let me tell you—there wasn’t a crumb left in that dish. Between the savory meatloaf, creamy mashed potatoes, and that gooey, cheesy topping, this is comfort food layered to perfection.
And if you’ve got picky eaters? Don’t even worry—everyone loves this one. It’s like a hearty hug on a plate! 💛
Why You’ll Love This Cowboy Meatloaf and Potato Casserole:
Two favorites in one! Juicy meatloaf and loaded mashed potatoes—what’s not to love?
Perfectly cheesy and golden on top, with a melty, bubbling layer that makes every bite irresistible.
Make-ahead and freezer-friendly—hello, easy weeknight dinner!
Great for feeding a crowd, perfect for potlucks, family dinners, or game day.
A full meal in one dish—protein, potatoes, and cheesy goodness all together!
Ingredients:
For the Meatloaf Layer:
- 1 ½ lbs ground beef (I like 80/20 for flavor, but leaner works too!)
- 1 small onion, finely diced (or 1 tsp onion powder if you’ve got picky eaters)
- 1 clove garlic, minced (optional but SO good)
- ¾ cup plain breadcrumbs (or crushed Ritz crackers for extra buttery flavor!)
- 2 eggs
- ⅓ cup BBQ sauce (adds that smoky cowboy flair!)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional, but adds that perfect kick)
For the Mashed Potato Layer:
- 3 large russet potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup sour cream (or Greek yogurt if you want to lighten it up)
- ¼ cup milk (add more for creamier potatoes)
- Salt & pepper to taste
- ½ cup shredded cheddar cheese (mixed in for cheesy potatoes!)
For the Topping:
- 1 cup shredded cheddar cheese (I like sharp for extra flavor)
- 4 strips of cooked bacon, crumbled (optional, but oh-so-good!)
- 2 green onions, sliced thin (for a pop of color and flavor)
Step-by-Step Instructions:
- Prep Your Potatoes:
Start by getting those potatoes peeled, chopped, and into a pot of salted water. Boil them until they’re fork-tender—about 15-20 minutes. Drain and set aside for mashing! - Make the Meatloaf Layer:
While the potatoes are cooking, preheat your oven to 375°F. In a large bowl, mix together all the meatloaf ingredients—ground beef, onion, garlic, breadcrumbs, eggs, BBQ sauce, Worcestershire, salt, pepper, and paprika. Use your hands or a spoon (but honestly, hands are best here!) to combine until everything’s evenly mixed. - Press and Bake:
Take a 9×13 casserole dish and press the meatloaf mixture into an even layer on the bottom. Bake for 20-25 minutes, until it’s mostly cooked through (don’t worry, it’ll finish baking with the potatoes). - Mash Those Potatoes:
While the meatloaf is baking, mash your cooked potatoes with butter, sour cream, milk, salt, pepper, and ½ cup cheddar. Taste and adjust—if you like them extra creamy, add more milk. (No judgment here—creamy potatoes are life!) - Assemble the Casserole:
Once the meatloaf has its first bake, spread the mashed potatoes right over the top, smoothing them out like a cozy blanket. Sprinkle the remaining 1 cup cheddar cheese all over, then top with bacon and green onions. - Final Bake:
Pop it back in the oven for 15-20 minutes, or until the cheese is melted, bubbly, and starting to brown. If you want that golden cheesy crust, broil for the last 2-3 minutes—but watch it closely! - Serve & Enjoy:
Let it sit for 5-10 minutes so it holds together when you slice it. Then serve up big ol’ squares of this goodness, and watch it disappear!
Pro Tips for Success:
- Want to save time? You can make the meatloaf layer and mashed potatoes a day ahead—just assemble and bake when ready.
- For a smoky twist, try adding a little chipotle powder or smoked paprika to your mashed potatoes.
- Don’t overmix the meatloaf—just enough to combine, or it can get dense.
- Shortcut: If you’re in a rush, store-bought mashed potatoes work too (I won’t tell!).
- Make it spicy! Add diced jalapeños to the meat or sprinkle crushed red pepper on top for heat lovers.
Storage and Serving Suggestions:
- Leftovers? Store in an airtight container in the fridge for up to 4 days—and let me tell you, it tastes even better the next day.
- To reheat, pop individual portions in the microwave, or warm the whole dish in a 350°F oven covered with foil until heated through.
- Freezer-friendly: You can freeze the whole assembled casserole (unbaked) for up to 3 months. Just thaw in the fridge overnight before baking.
- Serve with a side salad, roasted veggies, or if you’re feeling extra Southern, some buttery cornbread on the side!
