The Cowboy Mashed Potato Meatloaf Casserole combines the rustic charm of the Wild West into one dish! Hearty meatloaf, seasoned to perfection, is topped with creamy mashed potatoes, cheese, and bacon and baked until golden brown!
Dive into these mouthwatering flavors that will leave everyone craving more!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Loaded Meatloaf and Potato Casserole
- Step-by-step guide: instructions
- Frequently asked questions (FAQ's)
- Creative variations to try
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
What makes this recipe irresistible
What makes this easy recipe life-changing is the combination. Meatloaf and mashed potatoes in the same dish!! And topping it with cheese, bacon and green onion??? 🤯. Guys, this is the BEST!!!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- 80/20 mixture ground beef - your best choice for a flavorful meatloaf.
- Stovetop Stuffing Mix - or other premade/seasoned stuffing.
- Mashed potatoes - you can use leftover mashed potatoes, even premade works great for this recipe.
Loaded Meatloaf and Potato Casserole
Equipment
- 1 8x8 inch casserole dish
Ingredients
- 1 ¼ pound ground beef
- 1 package Stovetop Stuffing Mix
- ½ cup grated parmesan cheese
- 2 eggs
- ½ cup ketchup
- 24 ounces premade mashed potatoes
- 1 cup shredded cheddar cheese
- 3-4 slices bacon cooked and crumbled
- green onion thinly sliced for an optional garnish
Instructions
- Preheat the oven to 375 to degrees F.
- Prepare the meatloaf. In a large mixing bowl, combine the ground beef, stuffing mix, parmesan cheese, eggs, and ketchup. Use your hands or a spoon to mix everything together until well combined. Do not over mix!
- Transfer the meat mixture to an 8 X 8” baking dish and gently press down.
- Using a spoon or a spatula, evenly spread with a layer of mashed potatoes over the meat.
- Sprinkle the shredded cheese over the mashed potatoes.
- Top the casserole with the crumbled bacon.
- Cover the baking dish with foil, and bake for 35 minutes or until the internal the temperature of the meat reaches 160 degrees F.
- Remove the foil and bake for an additional 10 minutes. Remove the casserole from the oven, and allow to rest for 10 minutes.
- Top with green onions, serve, and enjoy!
Notes
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Baking times may vary from oven to oven.
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To store, allow leftovers to cool completely, covertightly or place in an airtight container,and refrigerate for up to 3 days.
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To reheat,remove leftovers from refrigerator and place into abaking dish, cover, and bake on low heat (250degrees) for 20-25minutes.
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Nutrition
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven.
- Combine all the meatloaf ingredients, do not to overmix.
- Transfer the meat mixture to the baking dish, spreading evenly.
- Top the meat mixture with an even layer of mashed potatoes.
- Sprinkle the shredded cheese and bacon bits over the potatoes.
- Cover and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes. Allow to rest for at least 10 minutes.
Frequently asked questions (FAQ's)
Absolutely! There are several brands of pre-made mashed potatoes in the grocery store that have multiple flavors, including cheese, garlic, sour cream and onion, and loaded mashed potato flavors. Homemade mashed potatoes would work great in this recipe as well.
Sure, you can! Substitutions to the shredded cheddar include Swiss, Colby, Mozzarella (keep it low-moisture, though), or even Pepper Jack for an extra kick.
I recommend an 80/20 ground beef mix is great. It adds a little more flavor and moisture to the meatloaf.
Creative variations to try
Here are some of my yummy ideas for tasty variations to making a great meatloaf.
You can use storebought premade mashed potatoes. Or if you have some of these Texas Roadhouse Mashed Potatoes - that would be amazing!
Topping the meatloaf with glaze adds another layer of flavor. You can use barbecue sauce, or a mixture of catsup, mustard and brown sugar.
Deb's tips for the perfect dish
Top the meatloaf with glaze before the adding the layer of mashed potatoes. I mix together 2 tablespoons each of ketchup, yellow mustard and brown sugar. Spread a thin layer over the beef, then add the mashed potatoes.
- Mix the ingredients for the meatloaf just until they are combined. Over mixing will make the meatloaf tough.
How to store leftovers
Refrigerate - To store, allow leftovers to cool completely, cover tightly or place in an airtight container, and refrigerate for up to 3 days.
Freezer - The best way to do this is to prepare the meatloaf as directed, but do not add the potatoes or toppings, and do not bake it. The unbaked meatloaf will keep well in the freezer in a tightly covered baking dish for up to 3 months.
When you're ready to bake, transfer the meatloaf from the freezer to the refrigerator 24 hours ahead of cooking. Just before baking, cover with mashed potatoes, cheese, and bacon, and cook as directed. Don’t forget the green onions!
Reheat - To reheat, remove leftovers from refrigerator and place into a baking dish, cover, and bake on low heat (250 degrees) for 20- 25 minutes.
More recipes you'll love
There are some yummy meatloaf recipes on the blog. Have you tried them? There's the Lipton Onion Soup Meatloaf, Instant Pot Meatloaf, and the 5 Ingredient Meatloaf Recipe. Which one is your favorite?
To learn more about storing meatloaf, check out How long meatloaf is good for.
Perfect pairings: what to serve with
This would be perfect served a light crunchy salad and for this meal, I'd choose the Pear Salad with Homemade Vinaigrette. This recipe is a must make, for sure!
Some Pan-Fried Vegetables are always amazing and crunchy garlic bread round out this meal! Hmmm.... for dessert? This Old-Fashioned Blueberry Cobbler, most definitely!
I love the combination of rich meatloaf and creamy mashed potatoes, yum, yum, yum! Let me know what you think in the comments below!
Steve S says
I am willing to give this a try since it is one of my favorite meal combinations. My concern is the amount of fat that stays within the pan which is why I usually smoke my meatloaf directly on the grate. I may have to try this in a springform pan with parchment paper on the bottom so it can go in the smoker and allow the grease to drain.
Debra Clark says
I hope you give it a try Steve. Let me know how your method works out. Having said that, I haven't found the dish to be greasy at all because of the meatloaf recipe. Enjoy, it's terrific! Let me know what you think!
Keith Steenbergen says
There's an easy fix if there is excess fat grease. Cut your first serving and lay it out on paper towels. Then, tilt your pan toward the open corner. The grease will pool there. Just take a wad of paper towels on tongs, soak it up, toss your towels, and excess grease is gone.
Debra Clark says
Thanks for sharing Keith, great tip!
Jean says
Definitely different, but sounds good. As my husband would say it's all going to the same place anyway why not put it together in one dish.
Debra Clark says
All you need is some great gravy to pour over the top Jean! 🙂 Enjoy the recipe!
Lois says
This looks like a great recipe. Will be making it very soon. I’m thinking you could even make it with left over meatloaf just adjust the baking time. I will be making it like you suggested before I try anything else. I know it going to be good
Debra Clark says
Fantastic, enjoy Lois!