Hearty Cowboy Meatloaf & Potato Casserole (Print version)
A layered cowboy meatloaf and potato casserole with seasoned beef, creamy mashed potatoes, melted cheese, and crispy bacon. Bakes in about an hour.
# Ingredients:
For the meatloaf
01 -
1 lb (450 g) ground beef, 80/20
02 -
1/2 large yellow onion, finely chopped
03 -
1/3 cup (35 g) seasoned dry bread crumbs
04 -
1/4 cup (60 ml) barbecue sauce
05 -
1 large egg, beaten
06 -
2 tsp chili powder
07 -
1 tsp salt
08 -
1/2 tsp black pepper
For the potato topping
09 -
1.5 lb (680 g) Yukon Gold potatoes, peeled and cubed
10 -
3 tbsp milk
11 -
2 tbsp unsalted butter
12 -
1/2 tsp salt
13 -
1/4 tsp black pepper
14 -
1 cup (110 g) shredded Mexican cheese blend
15 -
1/2 cup bacon bits
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish.
02 -
In a large bowl, gently combine ground beef, onion, bread crumbs, barbecue sauce, egg, chili powder, salt, and pepper until just blended. Press evenly into the prepared baking dish.
03 -
Bake for 20 to 25 minutes until the meat is mostly cooked and no longer pink in the center. Carefully drain excess fat from the dish.
04 -
While the meatloaf bakes, boil the potatoes in salted water for 15 minutes or until fork-tender. Drain, then mash with milk, butter, salt, and pepper until smooth.
05 -
Spread the mashed potatoes over the meatloaf. Sprinkle cheese and bacon bits on top. Return to the oven for 10 to 15 minutes until the cheese is melted and the edges are bubbly. Let rest 5 minutes before serving.
# Good to know:
01 -
Let the casserole rest 5 minutes before slicing so the layers hold together.