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Cowboy Meatloaf and Potato Casserole

This recipe creates a hearty "Cowboy Meatloaf and Potato Casserole." It features a savory ground beef meatloaf base seasoned with BBQ sauce and chili powder, topped with creamy mashed potatoes enriched with evaporated milk and butter. The casserole is then crowned with bacon, crispy fried onions, and melted Mexican-style cheese, baked until golden and bubbly for a comforting family meal.
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Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3191.5 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Saucepan For preparing mashed potatoes
  • 1 Potato Masher
  • 1 9x13 inch Baking Dish Or similar size casserole dish
  • 1 Spatula or Large Spoon For mixing and spreading

Ingredients
  

Main

  • 1 Pound Lean Ground Beef
  • 3/4 Cup Finely Chopped Onion
  • 1/3 Cup Seasoned Dry Breadcrumbs
  • 1/4 Cup Jack Daniels® Honey Smokehouse Barbecue Sauce
  • 1 Egg lightly beaten
  • 2 Teaspoons Chili Powder
  • 3/4 Teaspoon Salt
  • 1 Package Ore-Ida® Steam n' Mash Cut Russet Potatoes
  • 2/3 Cup Canned Evaporated Milk
  • 1 Tablespoon Butter
  • 1 Tablespoon Chopped Fresh Flat-Leaf Parsley
  • 1 Teaspoon Garlic Powder
  • 1 Cup Cooked Bacon Crumbles
  • 1/4 Cup Canned Crispy Fried Onions
  • 2/3 Cup Shredded Mexican-style Cheese Blend

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  • In a large mixing bowl, combine the lean ground beef, finely chopped onion, seasoned dry breadcrumbs, Jack Daniels ® Honey Smokehouse Barbecue Sauce, lightly beaten egg, chili powder, and salt. Mix gently until just combined, being careful not to overmix.
  • Press the meatloaf mixture evenly into the bottom of a 9x13 inch baking dish.
  • Prepare the Ore-Ida ® Steam n' Mash Cut Russet Potatoes according to package directions. Once mashed, stir in the evaporated milk, butter, chopped fresh flat-leaf parsley, and garlic powder until smooth and creamy.
  • Evenly spread the mashed potato mixture over the meatloaf base in the baking dish, ensuring full coverage.
  • Sprinkle the cooked bacon crumbles, canned crispy fried onions, and shredded Mexican-style cheese blend uniformly over the layer of mashed potatoes.
  • Bake the casserole for 25-30 minutes, or until the meatloaf is cooked through, the cheese is melted and bubbly, and the fried onions are golden brown.
  • Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with extra fresh parsley if desired.

Notes

To elevate the flavor, consider gently browning the meatloaf mixture in a skillet before transferring it to the casserole dish; this creates a richer, more complex base. For the mashed potatoes, ensure the evaporated milk and butter are warmed before combining with the potatoes for a smoother, creamier consistency. Avoid overmixing the meatloaf to prevent a tough texture. When assembling, ensure even layers for consistent cooking and flavor distribution. For an extra touch, finish with a quick broil to crisp the cheese and fried onions further, but watch carefully to prevent burning. Garnish with additional fresh parsley and bacon crumbles for visual appeal and a burst of fresh flavor.