Cowboy Meatloaf and Potato Casserole is a hearty, down-home dish that combines classic comfort food with bold, Southwestern flair. This satisfying meal layers savory meatloaf—often seasoned with barbecue sauce, onions, and spices—with creamy mashed potatoes and a generous topping of melted cheese.
Sometimes bacon or crispy fried onions are added for extra flavor and crunch. Perfect for family dinners or potlucks, this casserole is easy to prepare and always a crowd-pleaser. It’s the kind of warm, filling meal that brings everyone to the table, offering a taste of cowboy country in every bite.
Cowboy Meatloaf and Potato Casserole is a hearty, comforting dish that layers flavorful ground beef meatloaf with creamy mashed potatoes and melted cheese.
The meatloaf is typically seasoned with onions, garlic, and barbecue sauce for a bold, smoky taste. It’s then topped with a generous layer of mashed potatoes and cheddar cheese, baked until golden and bubbly.
Sometimes, crispy fried onions or bacon are added for extra crunch and flavor. This all-in-one casserole is a family favorite, ideal for weeknight dinners or potlucks, delivering rich, savory flavors in every bite.
Bring a large pot of salted water to a boil.
Add the peeled and cubed potatoes. Boil for 15–20 minutes, or until fork tender.
Drain and return potatoes to the pot. Add butter, sour cream, and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish.
In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, BBQ sauce, salt, pepper, garlic powder, onion powder, paprika, diced onions, and green bell pepper (if using).
Mix gently until everything is just combined — do not overmix or the meatloaf may become tough.
Press the meatloaf mixture evenly into the bottom of the prepared casserole dish
Spread a thin layer of BBQ sauce on top of the meatloaf layer.
Bake uncovered for 25–30 minutes, until cooked through (internal temperature should reach 160°F/71°C).
Carefully remove from the oven and drain excess grease if needed.
Spread the mashed potatoes evenly over the cooked meatloaf layer.
Sprinkle shredded cheddar cheese on top of the potatoes.
Return the casserole to the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
Sprinkle crispy fried onions over the casserole.
Bake for 5 more minutes, just until the onions are golden and crispy.
Let the casserole cool for 5 minutes before slicing.
Garnish with chopped green onions or parsley for a fresh touch.
Serve warm with a side salad or steamed veggies.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use 80/20 ground beef for the best flavor and moisture balance. If you prefer a leaner option, mix ground beef with ground turkey or pork for flavor and tenderness. Avoid extra-lean beef, as it can make the meatloaf dry.
Enhance your meatloaf mixture with finely chopped onions, bell peppers, garlic, Worcestershire sauce, and a dash of smoked paprika or chili powder for a southwestern twist. Adding shredded cheese (cheddar or pepper jack) directly into the meat mixture can also give it a gooey, rich texture.
Use a mixture of eggs and breadcrumbs or crushed buttery crackers to help the meatloaf hold together. For extra moisture and flavor, mix in a bit of milk or BBQ sauce with the binder ingredients.
Pre-bake the meatloaf layer for about 20 minutes before adding the mashed potatoes. This ensures the meat is mostly cooked and won’t make the potatoes soggy.
Use russet or Yukon Gold potatoes for fluffier mash. Add butter, sour cream, and a splash of milk or cream for richness. Season generously with salt, pepper, and garlic powder. For added flair, fold in bacon bits, green onions, or more shredded cheese.
After spreading the mashed potatoes over the meatloaf, top with a generous amount of shredded cheese (cheddar works great). A sprinkling of fried onions, bacon crumbles, or sliced jalapeños adds crunch and flavor. Bake until golden and bubbly.
Let the casserole sit for 10 minutes after baking. This helps everything firm up and makes slicing easier.
Cut the casserole into neat squares or rectangles using a sharp knife or metal spatula. Serve each portion with a garnish of fresh parsley, chives, or a drizzle of BBQ sauce or ranch dressing for extra appeal.
For a hearty main dish, aim for 6–8 servings from a standard 9x13” pan. For potlucks or buffets, cut into smaller, bite-size squares and serve with toothpicks for easy grabbing.
Assemble the casserole a day in advance and refrigerate. Bake just before serving. You can also freeze unbaked or baked casserole; just thaw in the fridge overnight and reheat.
Swap mashed potatoes for mashed sweet potatoes or top with cornbread batter for a cowboy-style shepherd’s pie. You can also mix in black beans, corn, or green chiles to the meat layer for extra flair.
Serve with a simple green salad, roasted green beans, or southern-style coleslaw to balance the richness of the dish. A side of pickles or jalapeño slices adds a tangy contrast.
Use leftovers to make meatloaf sandwiches (cold or reheated), or roll them into burritos with some salsa and cheese. You can also press leftovers into muffin tins and bake for individual portions.
