Cowboy Meatloaf and Potato Casserole

If you think meatloaf couldn’t get any better, think again!

This cowboy meatloaf is the stuff of legends. It’s not just for cowboys and cowgirls, but anyone who’s extra hungry.

When I say this meatloaf is fully loaded, I mean it. It’s not just a meatloaf, but a hearty casserole.

It has moist and juicy meatloaf at the bottom and creamy mashed potatoes on top.

Consider it as a mash-up between American meatloaf and English shepherd’s pie.

Boy, this is the crossover you didn’t know you needed.


  • 1 lb. Ground beef
  • 1 Package of premade refrigerated mashed potatoes
  • ⅓ C. Bread crumbs
  • ½ Large onion chopped
  • ¼ C. BBQ sauce
  • 1 Large egg
  • 2 tsp. Chili powder
  • 1 C. Bacon pieces
  • 1 C. Mexican blend cheese
  • Salt and pepper to taste

How To Make Cowboy Meatloaf and Potato Casserole

  • Preheat the oven to 375 degrees.
  • In a mixing bowl, add the ground beef, onion, bread crumbs, bbq sauce, egg, chili powder, and salt and pepper to taste. Mix together to combine completely.
  • Press the meat mixture into a 9×9 well-greased baking dish.
  • Bake for 20-25 minutes until cooked through.
  • Drain the extra fat.
  • Cook the mashed potatoes according to the package instructions.
  • Spread the cooked potatoes over the meatloaf mixture in the baking dish.
  • Top the potatoes with the shredded cheese and bacon pieces.
  • Place the oven on broil, and broil for several minutes until the cheese is melted.
  • Enjoy!

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