Cowboy Meatloaf and Potato Casserole
This hearty Cowboy Meatloaf and Potato Casserole combines ground beef and flavorful spices with a creamy potato topping. Perfect for a family dinner, this dish is filling and packed with bold flavors.
Equipment
- 1 large mixing bowl
- 1 baking dish (9x13 inches)
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 potato peeler
- 1 spoon or spatula for mixing
Ingredients
- 1 ½ pounds ground beef
- 1 cup breadcrumbs
- 1 large egg
- 1 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 pounds potatoes, peeled and sliced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, barbecue sauce, salt, pepper, and smoked paprika. Mix until well combined.
- Transfer the meat mixture into a greased baking dish (9x13 inches), shaping it into a loaf shape.
- In a large skillet, bring water to a boil and add the sliced potatoes. Cook for about 10-15 minutes, until slightly tender. Drain the potatoes.
- In a bowl, mix the drained potatoes with shredded cheddar cheese, sour cream, melted butter, garlic powder, and salt until well combined.
- Spread the potato mixture evenly over the meatloaf in the baking dish.
- Bake in the preheated oven for 1 hour, or until the meatloaf is cooked through and the potatoes are golden brown.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
This casserole can be made ahead of time and stored covered in the refrigerator for up to a day before baking. Feel free to add your favorite vegetables to the potato topping for extra flavor and nutrition. Serve with a side of steamed green beans or a fresh salad to complete the meal.