Get ready for a scrumptious ride — this cowboy meatloaf and potato casserole is a hearty treat. It merges the homey goodness of meatloaf and the smoothness of mashed potatoes into a single tasty casserole ideal for feasts or shared meals. Packed with gutsy Western tastes and crowned with gooey cheese and crunchy bacon bits, this filling feast is bound to be a hit in your collection of recipes.
Let’s dive into this super guide and check out where this wild-west-themed dish originated. I’ll show you all the needed stuff and how to prep it. Plus, I’ll throw in some cool hacks and different ways to do it, along with how to keep it fresh and keep the server upright. So, tie on your apron and look up a delish dish that’ll have any cowboy tipping their hat to you!
Table of Contents
The Roots and Charm of Cowboy Meatloaf and Potato Casserole
This casserole with a cowboy twist gets its vibe from those heavy, yummy meals that kept cowboys going while they roamed. Smash together some meatloaf and creamy mashed potatoes in one pan, and boom—you’ve got a hearty and tasty meal that’s just the thing when you’re starved after a wild day.
Slapping on barbecue sauce and tossing in chilli powder and spicy stuff kicks this cowboy meatloaf and potato casserole up with genuine cowboy vibes. And that cheesy potato bit on top? It smooths things out compared to the tasty meat layer chilling underneath. We’re talkin’ about a serious upgrade on the classic “meat and potatoes” situation.
Now let’s chat about why folks can’t get enough of this dish:
- You need one pan – yup, everything gets thrown in and cooked up in the same dish.
- It’s cool to prep ahead—whip it up when you have time and bake it when you’re ready.
- You do you – swap in whatever spices or stuff you want on top; it’s no biggie.
- The little guys dig it – even the fussy kids gobble it up without a fuss.
- It’s like a warm hug on a plate—nail it on those chilly days or when your week is just bananas.
If you have a bunch of hungry cowhands to feed or just aiming for a warm meal with the kin, this casserole with a cowboy twist will surely hit the spot with no fuss.
Must-Have Fixin for Cowboy Meatloaf and Spud Top Casserole
You’ll all need stuff to make the meat and fix the tater cover. Here’s what you’ll want:
To rustle up the meatloaf part:
- Ground beef (pick the 80/20 kind for the best taste and juiciness)
- Breadcrumbs or smashed crackers
- An egg (to hold it all together)
- Chopped onion
- Barbecue sauce
- A splash of Worcestershire sauce
- A mix of chilli powder, garlic powder, salt, and black pepper
To whip up the spud layer:
You’ll need these things:
- Butter
- Milk or some cream
- Optional sour cream
- Shredded cheddar cheese
- Bacon bits
- You can add chopped green onions if you want
Throw in some extra stuff if you’re feeling fancy:
- Crispy French fried onions
- A bit more barbecue sauce to slap on top
Mix all these straightforward parts and get a super tasty cowboy meatloaf and potato casserole. It has a mix of smokey, sharp, and a little zing. Please don’t hesitate to change the spices until they’re right.
How to Make Your Meatloaf Layer Awesome
Getting your meatloaf layer right is key to nailing this tasty dish. Here’s how you do it:
Heat your oven to 375°F (190°C) and oil a 9×13 inch baking pan. In a big bowl, mix:
- 1 1/2 pounds of ground beef
- 1/2 cup of breadcrumbs
- 1 egg that’s been beaten
- 1/2 cup of onion, chopped up small
- 1/4 cup of barbecue sauce
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of chilli powder
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Use your hands or a big spoon to combine the ingredients. Stop if they blend too much, resulting in a hard meatloaf.
- Shift the meat combo into your ready baking tray and flatten it.
- Give the meatloaf a good cook in the oven for 20-25 minutes; you want it done but not all the way through.
- Take it out and add 2-3 tablespoons of BBQ sauce to give it more zing and prevent it from drying.
If you cook the meatloaf before piling on the potato layer, the meat gets done, but you keep those taters from getting too crispy.
For more delicious comfort food ideas, check out our Best Bacon Cheeseburger Meatloaf for more tasty inspiration.
Whipping up an Awesome Mashed Potato Layer
Get those spuds nice and smooth for the topping while your meatloaf’s cooking away in the oven:
Alright, here’s what you do. First up, grab 2-3 pounds of spuds and chop them into pieces about the same size. Next, toss those chunks into a big pot and drown them in chilly water with a good shake of salt. Crank up the heat until it starts boiling, then cool it down a bit and let those potatoes bubble for about 15-20 minutes. You want them soft enough so a fork goes in easily.
Once they’re cooked, remove the water and put the potatoes back in the pot. Time to add some stuff:
- Chuck in 1/2 cup of butter
- Pour in 1/2 cup of milk or cream (whatever floats your boat for creaminess)
- Maybe 1/4 cup sour cream if you’re feeling fancy
- Sprinkle in salt and pepper until it tastes just right
Last step! Squash those potatoes until they’re all nice and smooth. You could use a hand masher or hit them with an electric mixer if you want to go quick. 7. Try the flavours and tweak the spices if you gotta.
To add more taste, consider tossing some shredded cheddar or cut herbs such as chives or parsley.
Putting Together and Cooking the Dish
Time to combine all the parts:
- Layer the prepared mashed potatoes on top of the meatloaf that’s not cooked yet.
- Toss 1-2 cups of cheddar that’s been shredded onto the potatoes.
- Add 1/2 cup of crispy bacon bits and 1/4 cup of those crunchy French-fried onions.
- Pop the whole thing back into the oven and let it bake for another 20-25 minutes. The cheese should get all gooey and have some nice golden spots on the potatoes.
- If you fancy some extra crunch, broil it for 2-3 minutes at the end. Just keep an eye on it so it doesn’t get burnt.
- Take the casserole out of the oven and let it sit for 5-10 minutes before serving.
- Throw on some chopped green onions or extra bacon bits on top if you’re feeling it.
The last step in baking brings out the flavours and makes that cheesy top nice and crunchy.
Let’s discuss switching things up with this cowboy meatloaf and potato casserole bake. It’s super adaptable, you know? What you can do to make it just right for you:
For the meatloaf, how about:
- Mixing beef and pork to get a richer taste
- Throwing in chopped bell peppers or jalapenos to give it some kick
- Switching out ketchup for barbecue sauce or tomato sauce if that’s more your jam
- Sprinkling in smoked paprika or cumin to give it a smoky vibe
Do you have some ideas for the potato layer?
- Toss in some roasted garlic or sweet caramelized onions to give it more taste.
- Try using a mix of cheeses, such as cheddar, Monterey Jack, and Parmesan.
- Plop in some cream cheese to add a rich and tangy kick.
- Throw in mashed sweet potatoes to mix them up with a splash of colour.
Options for the top crunch:
- Go for crumbled potato chips over French fried onions for that crispy texture.
- Dust a blend of breadcrumbs with Parmesan on it for a cheesy Italian vibe.
- Lay on some tomato slices before you heap on the cheese.
When you mess around with various tastes and bits, you might whip up a one-of-a-kind dish of this cowboy-themed casserole.
Combo Ideas for A Wholesome Casserole Meal
This filling cowboy meatloaf and potato casserole is already a solid dish, but you gotta think about some extra sides to make that meal complete:
Veggies to go with it:
- Charred broccoli or snappy green beans
- Grilled corn on the cob
- Creamy slaw or a cool cucumber mix
- A basic leafy salad drizzled with ranch
Choices for bread:
- Golden cornbread or bite-sized corn muffins
- Pumpkin Sourdough Bread
- Soft buttermilk biscuits
Wanna go full cowboy style at your meal? You should consider tossing in:
- Oven-baked beans
- Cowboy caviar (a tangy mix of beans and veggies)
- Tangy pickled jalapenos or classic bread and butter pickles
Always keep some extra barbecue sauce nearby for folks who wanna slap a bit more zest to their dish.
Tips for Prep Now Eat Later
Do you plan to prep your cowboy meatloaf and tater bake? Here’s the lowdown for doing it in advance:
Keep it cool in the fridge:
- You can set it up a full day ahead, seal it with cling film, and put it in the chiller.
- Time to cook? Pull it out for half an hour and give it 10-15 minutes in the oven when you bake it.
What to do for freezing:
Do you want to make the cowboy meatloaf and potato casserole beforehand? That’s cool. Just put it together in a dish safe for the freezer, but hold off on cooking it. Seal it up super tight with plastic wrap and foil. You can chuck it in the freezer for three whole months.
When you’re ready to cook, let it thaw in the fridge overnight, then bake it like normal. Heads up, you should add a few extra minutes.
Pro tip for when you stick it in the cold:
- Go for cream cheese, not sour cream, in your mash for a better texture when it thaws.
- Do not add the cheese and bacon until it’s time to bake, not before you freeze.
Do this, and you’ll have a killer home-cooked dish for those nights when you’re swamped.
How to Keep and Heat Food You Didn’t Finish
Got leftovers? Sweet. Here’s the rundown on keeping and heating them:
Hang onto them:
Make sure the casserole cools off before you stash it away. Wrap it up well with some cling film, or pop it into a container with a tight seal. Stick it in the fridge; it’ll be alright for 3-4 days.
Lean more about myths & facts about leftovers
When you wanna warm it up again:
- If you’re heating up a bunch, get your oven hot to 350°F (175°C).
- Keep the casserole from going dry by covering it with some aluminium foil.
- Let it bake for 20-25 minutes or until warm.
- If you want to zap a single serving quickly, toss it onto a plate that can handle the microwave.
- Blast it on a not-too-high power for 2-3 minutes and give it a mix halfway.
- Keep zapping it for extra 30-second spurts if it’s still not hot enough.
If ya wanna get that texture just right when you warm it up again:
- Toss some extra cheese on the top before you heat it.
- Remove the foil when it’s almost done in the oven to make it crispy.
Keep it stored properly, and you can dig into this casserole for several days after making it.
What’s in it and What to Think About
Okay, this cowboy meatloaf and spud casserole is super tasty. But it’s packed with calories. Let’s peek at what’s inside:
- It’s loaded with protein cause of the beef.
- It’s got complex carbs cause of the taters.
- It’s stuffed with calcium and other good stuff from the cheese and dairy bits.
- It’s got a solid amount of vitamins and things from all the veggies.
If you need to dodge gluten, try this out:
Gluten-free twist:
- Opt for gluten-free breadcrumbs or smashed gluten-free crackers in your meatloaf
- Double-check that spices and sauces have a gluten-free label
Options to cut fat:
- Pick lean ground beef or swap for ground turkey
- Scale back on cheese and bacon amounts, or choose the ones with less fat
- Swap cream with milk for your mashed spuds
Dish up tinier helpings with a hefty salad or steamed veggies to keep it light.
Common Curiosities About Cowboy Meatloaf and Potato Casserole
1- Is it okay to use instant mashed potatoes rather than making them?
Instant spuds are fine if you’re looking for convenience, but you’ll get the tastiest and fluffiest spuds when you mash them yourself.
2- How can I tell if my cowboy meatloaf and potato casserole’s done cooking?
The cheese should be melty and bubbly to ensure that the meatloaf’s inner temperature hits 160°F (71°C).
3- Using a slow cooker, can I whip up this cowboy meatloaf and potato casserole?
Yup, you can toss it in a slow cooker, though it might not have that classic oven-baked feel. Remember to cook your meatloaf, pile it on the potato layer, and let it simmer on low heat for 2-3 hours.
4- How do you stop the casserole from getting?
Opt for less fatty beef and eliminate extra grease once you’ve baked the bottom meatloaf bit.