Cowboy Meatloaf and Potato Casserole

Okay, so this meatloaf casserole? It’s kind of a story. I was trying to make something impressive for a potluck (total fail on the ‘impressive’ part, tbh) and ended up with this crazy delicious Frankenstein of a dish. It’s seriously become my absolute favorite.

What makes this different? It’s the combo, duh! The savory meatloaf base with that tangy BBQ sauce, topped with creamy, buttery mashed potatoes? It’s pure comfort food heaven. Plus, you can get really creative with the toppings – sometimes I even throw some crispy fried onions on top!

Honestly, this recipe is super adaptable. I’ve made it with ground turkey instead of beef, swapped out the cheddar for pepper jack, even used leftover roasted veggies in the meatloaf. It’s forgiving, which is amazing when you’re tired and just want something yummy.

What You’ll Need

For the Meatloaf Layer:

• 1 ½ lbs lean ground beef (or a mix of beef and pork – I’ve used both!)
• 1 large onion, finely diced
• 1 green bell pepper, finely diced (optional, but adds a nice sweetness)
• 4 cloves garlic, finely minced (optional, but I usually add it)
• 1 cup breadcrumbs (or a thick slice of bread, soaked in milk or water – I usually just use breadcrumbs)
• 1 large egg
• ½ cup BBQ sauce (for the meatloaf mixture – honestly, store-bought works fine here)
• ¼ cup BBQ sauce (for brushing on top)
• 1 tbsp Worcestershire sauce
• ½ teaspoon cumin
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 sprig fresh thyme (or ½ tsp dried)
• 1 cup cheddar cheese (optional, but so good!)

For the Potato Layer:

• 4 large russet potatoes, peeled and diced
• ½ cup butter (unsalted)
• ½ cup sour cream
• ½ cup cream or whole milk
• Salt and pepper to taste (err on the side of caution with salt – the meatloaf is salty enough!)
• Chopped chives for garnish (optional, but pretty!)

Steps

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Sauté the diced onion and thyme until golden. Add the pepper (if using), then garlic (if using). Let cool.
2. Meatloaf Time: In a big bowl, combine the ground beef, cooled onion mixture, breadcrumbs, egg, BBQ sauce, Worcestershire sauce, cumin, salt, and pepper. Mix gently – don’t overmix! Fold in cheese (if using).
3. Bake the Loaf: Press the meatloaf mixture into the baking dish. Bake for 25-30 minutes, or until mostly cooked through.
4. Potato Power: While the meatloaf bakes, boil the potatoes until tender (about 12-15 minutes). Drain and mash with butter, sour cream, milk, salt, and pepper.
5. Assemble & Finish: Brush the remaining BBQ sauce over the partially cooked meatloaf. Spread the mashed potatoes on top. Sprinkle with cheese (if using). Bake for another 10-15 minutes, or until bubbly and golden.
6. Garnish & Serve: Garnish with chives (if using). Let cool slightly before slicing and serving.

Substitutions That Actually Work

• Ground Turkey/Chicken: Works great! Just might need a little extra binding agent (like an extra egg or more breadcrumbs).
• Different Cheese: Pepper jack, Monterey Jack, even a Mexican blend would be awesome.
• Veggie Swap: Use whatever veggies you have on hand! Zucchini, carrots, even mushrooms would be tasty.

Making It Diabetes-Friendly

Use reduced-fat ground meat, low-fat sour cream, and skim milk. Reduce the amount of cheese and butter. Consider using a sugar-free BBQ sauce.

Tips & Storage

• Don’t overmix the meatloaf! It’ll get tough.
• If you want a crispier top, broil it for the last few minutes of baking.
• Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the microwave or oven.

Enjoy! Let me know if you try it – I’d love to see your creations!