Cowboy Meatloaf and Potato Casserole

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, breadcrumbs, onion, green pepper, BBQ sauce, eggs, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix well, but don’t overmix.
Press the mixture evenly into the baking dish.

In a separate bowl, combine mashed potatoes, sour cream, milk, 1 cup cheddar cheese, butter, salt, and pepper. Mix until smooth and creamy.
Spread evenly over the meatloaf.

Sprinkle remaining 1/2 cup cheddar cheese over the potatoes.
Cover with foil and bake for 30 minutes.
Remove foil and bake for 15-20 more minutes, or until cheese is bubbly and meatloaf is cooked through.
Let rest for 5-10 minutes before serving.

Garnish with green onions or parsley (optional) and serve warm. Enjoy with a side salad or roasted vegetables!

Cooking Notes

Mashed Potatoes: Leftover or freshly made work great. Sour cream and milk add extra creaminess.
BBQ Sauce: Use your favorite! Adjust the amount to your liking.
Rest Time: Letting it rest helps the layers set.

Add 1/2 teaspoon cayenne pepper or diced jalapeños to the meatloaf for a spicy kick.

Replace cheddar with pepper jack cheese and add a layer of mixed vegetables (corn, carrots, peas) between the meatloaf and potatoes.

Add crumbled cooked bacon on top of the potatoes before baking.

Yes! Assemble it up to 24 hours ahead and refrigerate. Add 10-15 minutes to the baking time.

Yes! Assemble, but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.

A fresh green salad, roasted vegetables, or cornbread are all great options.

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

This Cowboy Meatloaf and Potato Casserole is the perfect comfort food! It’s sure to be a family favorite. Enjoy!