Name: Cowboy Meatloaf and Potato Casserole
Prep time: 20 min
Cook time: PT-488112H15M39S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 lbs ground beef; 1 large egg; 3/4 cup breadcrumbs; 1/4 cup milk; 1 small onion, finely chopped; 1/2 cup barbecue sauce, divided; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups mashed potatoes (homemade or store-bought); 2 tablespoons butter; 1/4 cup milk or cream; 1 1/2 cups shredded cheddar cheese; 1 cup crispy fried onions; Optional: chopped green onions or parsley for garnish

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Cowboy meatloaf and potato casserole is a hearty, down-home dish that brings together the best of comfort food in one pan. It’s got a rich, flavorful meatloaf base topped with creamy mashed potatoes, melty cheese, and crispy fried onions. I love how this recipe turns everyday ingredients into something extra satisfying and perfect for a family-style dinner.

Cowboy Meatloaf and Potato Casserole

Why You’ll Love This Recipe

I love this recipe because it’s comforting, filling, and packed with flavor from top to bottom. The meatloaf layer is savory and well-seasoned, while the creamy mashed potatoes balance it out perfectly. Then I top it all with shredded cheese and crispy onions, giving it a delicious crunch and smoky flavor that takes it over the top. It’s a full meal in one dish—and leftovers are even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf base:

Ground beef
Egg
Breadcrumbs
Milk
Onion, finely chopped
Barbecue sauce
Garlic powder
Salt and black pepper

For the potato topping:

Mashed potatoes (homemade or store-bought)
Butter
Milk or cream
Salt and pepper

For the topping:

Shredded cheddar cheese
Crispy fried onions
Optional: chopped green onions or parsley for garnish

directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I combine the ground beef, egg, breadcrumbs, milk, chopped onion, garlic powder, salt, pepper, and half of the barbecue sauce.
I mix everything until just combined, then press the meat mixture evenly into the bottom of the baking dish.
I spread the remaining barbecue sauce over the top of the meatloaf layer.
I bake the meatloaf for about 25–30 minutes, or until nearly cooked through.
While the meatloaf bakes, I prepare the mashed potatoes, making them smooth and creamy with butter, milk, salt, and pepper.
Once the meatloaf is ready, I remove it from the oven and spread the mashed potatoes evenly over the top.
I sprinkle the shredded cheddar cheese on top, followed by the crispy fried onions.
I return the dish to the oven and bake for another 10–15 minutes, until the cheese is melted and the top is golden.
I let it rest for a few minutes before slicing and serving. I sometimes garnish with chopped green onions or parsley.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep and 40–45 minutes to bake, depending on the thickness of the meatloaf layer.

Variations

I mix in cooked bacon bits or diced jalapeños for a smoky or spicy twist.
When I want a shortcut, I use refrigerated or instant mashed potatoes for the topping.
I sometimes add corn or green beans into the mashed potato layer for extra texture.
I swap barbecue sauce for ketchup or chili sauce depending on what flavor I want.
I use pepper jack or a cheese blend for an extra melty, flavorful top.

storage/reheating

I store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, I use the oven at 325°F (160°C) until heated through, or microwave individual servings for about 1–2 minutes. This casserole also freezes well—just cool it completely, wrap tightly, and freeze for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the casserole completely (including the mashed potatoes and toppings), then refrigerate it unbaked. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the cook time.

What’s the best kind of ground beef to use?

I usually go for 85/15 ground beef—it has enough fat to keep the meatloaf moist but doesn’t get too greasy.

Can I use instant mashed potatoes?

Yes, I’ve used well-seasoned instant mashed potatoes in a pinch. I just make sure they’re not too runny so they hold up during baking.

Are the crispy fried onions necessary?

They’re optional, but I highly recommend them. They add a crunchy texture and rich flavor that really makes the casserole stand out.

Can I turn this into individual servings?

Absolutely. I’ve baked it in muffin tins or ramekins before for mini cowboy meatloaf casseroles—they’re great for portion control and meal prep.

Conclusion

Cowboy meatloaf and potato casserole is one of my go-to meals when I want something warm, hearty, and packed with comforting flavor. It’s simple to make, feeds a crowd, and brings together all the best parts of meatloaf and mashed potatoes into one unforgettable dish. Whether I’m cooking for the family or prepping for leftovers, this casserole always delivers.