Cowboy Meatloaf and Potato Casserole

Yeehaw! This Cowboy Meatloaf and Potato Casserole is a hearty, stick-to-your-ribs dish that layers seasoned meatloaf, creamy mashed potatoes, melty cheese, and crispy fried onions — perfect for feeding a hungry crew or for a satisfying weeknight dinner.

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🤠 Cowboy Meatloaf and Potato Casserole

Ingredients:

For the Meatloaf Layer:

• 1 ½ lbs ground beef (or half beef, half ground pork)

• 1/2 cup plain breadcrumbs

• 1/4 cup ketchup

• 1 tablespoon Worcestershire sauce

• 1 egg

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

For the Potato Layer:

• 3–4 cups mashed potatoes (about 4 large potatoes, peeled, cooked, and mashed)

• 2 tablespoons butter

• 1/4 cup milk or cream

• Salt and pepper, to taste

Toppings:

• 1 cup shredded cheddar cheese

• 1 cup French fried onions (like French’s)

• Optional: chopped green onions or crispy bacon bits for garnish

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🥘 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 9×13 baking dish.

2. Make the Meatloaf Base:

   • In a large bowl, combine ground beef, breadcrumbs, ketchup, Worcestershire sauce, egg, garlic powder, onion powder, salt, and pepper.

   • Mix until just combined — don’t overmix or it’ll be tough.

   • Press evenly into the bottom of the prepared baking dish.

3. Pre-Bake Meatloaf:

   • Bake uncovered for 20–25 minutes, or until the meat is mostly cooked through.

   • Carefully drain any excess grease if needed.

4. Prepare Mashed Potatoes (if not using leftovers):

   • Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.

5. Assemble the Casserole:

   • Spread mashed potatoes evenly over the meatloaf layer.

   • Sprinkle shredded cheese on top.

   • Return to the oven and bake for 10–15 more minutes, until cheese is melted and bubbly.

6. Add Crispy Onion Topping:

   • Sprinkle French fried onions over the top.

   • Bake 5 more minutes, or until onions are golden and crispy.

7. Rest & Serve:

   • Let rest for 5–10 minutes before slicing.

   • Garnish with chopped green onions or bacon if desired.

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🔄 Variations:

• Spicy Cowboy: Add chopped jalapeños or pepper jack cheese.

• BBQ Twist: Substitute barbecue sauce for ketchup in the meat mixture or drizzle some on top before adding cheese.

• Loaded Potato Style: Stir sour cream, bacon bits, or green onions into the mashed potatoes.

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🧊 Storage:

• Refrigerate leftovers up to 4 days.

• Freeze baked casserole (or unbaked meatloaf layer) tightly wrapped for up to 2 months. Thaw and reheat in oven.

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Let me know if you’d like a printable recipe card or want to turn this into mini muffin-tin versions!