Yeehaw, comfort food incoming 🤠
Here’s a Cowboy Meatloaf & Potato Casserole—hearty, smoky, a little cheesy, and very weeknight-friendly.
Cowboy Meatloaf & Potato Casserole
Ingredients
Meatloaf layer
- 1–1½ lb ground beef (80/20 works great)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup crushed crackers or breadcrumbs
- 2 eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp Worcestershire sauce
Cowboy glaze
- ½ cup BBQ sauce
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp yellow or Dijon mustard
Potato layer
- 3–4 large russet potatoes, thinly sliced
- 1½ cups shredded cheddar or Colby-Jack
- ½ cup sour cream
- ¼ cup milk or cream
- Salt & pepper to taste
Optional upgrades (very on-brand)
- Crispy bacon bits
- Corn kernels
- Jalapeños
- Fried onions on top
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 casserole dish.
- Mix meatloaf: In a large bowl, combine all meatloaf ingredients until just mixed.
- Press into dish: Spread meat mixture evenly across the bottom of the casserole dish.
- Glaze it: Stir glaze ingredients together and spread half over the meatloaf layer.
- Potato layer: In another bowl, mix sliced potatoes with sour cream, milk, salt, pepper, and half the cheese. Layer evenly over the meat.
- Bake covered with foil for 45 minutes.
- Uncover, spread remaining glaze over potatoes, sprinkle with remaining cheese (and bacon if using).
- Bake uncovered another 20–25 minutes until potatoes are tender and cheese is bubbly.
- Rest 10 minutes, slice, and serve.
Pro Tips
- Slice potatoes thin (mandoline helps) so they cook evenly.
- Want extra smokiness? Add a dash of liquid smoke to the glaze.
- Leftovers are 🔥 the next day—especially with a fried egg on top.
If you want a slow-cooker, spicy, or one-pan skillet version, just say the word 🌶️🥔🥩
