Cowboy Meatloaf and Potato Casserole

Why You’ll Love This Recipe

I enjoy this recipe because it simplifies dinner into one dish without sacrificing flavor. Instead of making separate sides, the potatoes bake right along with the meatloaf, soaking up all the juices and spices. I also like that it’s customizable—I can adjust the seasonings, add veggies, or even swap the cheese to make it my own. It’s comforting, satisfying, and easy to prepare ahead of time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb lean ground beef
1 cup breadcrumbs
2 large eggs
4 medium russet potatoes, thinly sliced
1 medium onion, finely chopped
1/2 cup ketchup
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1 cup shredded sharp cheddar cheese (for topping)

Directions

1. I preheat my oven to 375°F (190°C) and spray a large baking dish with nonstick cooking spray.

2. In a large bowl, I combine the ground beef, breadcrumbs, eggs, onion, ketchup, garlic powder, paprika, salt, and pepper until fully mixed.

3. I layer half of the sliced potatoes evenly on the bottom of the baking dish.

4. I spread the meatloaf mixture over the potatoes, then top with the remaining potato slices.

5. I cover the dish with foil and bake for 45 minutes.

6. I remove the foil, sprinkle the cheese on top, and bake uncovered for the last 15 minutes, until the potatoes are tender and the cheese is melted and bubbly.

7. I let the casserole rest for 10 minutes before slicing and serving.

Servings and Timing

This casserole serves about 8 people. It takes 20 minutes to prepare and about 1 hour to bake, for a total time of 1 hour 20 minutes.

Variations

Sometimes I swap the ground beef for ground turkey or pork for a different flavor. I also like adding diced bell peppers or mushrooms to the meatloaf mixture for extra texture. Pepper Jack cheese works well if I want a little spice, or I use mozzarella for a milder topping. For a more indulgent version, I drizzle barbecue sauce on top before adding the cheese.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave or reheat the whole dish in the oven at 350°F until heated through. It also freezes well—wrapped tightly—for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it, cover it, and refrigerate overnight before baking the next day.

Do I need to cook the potatoes first?

No, slicing them thinly ensures they bake through along with the meatloaf.

Can I use instant mashed potatoes instead?

Yes, I can layer prepared mashed potatoes on top instead of sliced potatoes for a different texture.

Can I add vegetables to the casserole?

Definitely—corn, peas, or green beans work well mixed into the meatloaf layer.

What kind of cheese works best?

Sharp cheddar gives the most flavor, but mozzarella, Colby Jack, or Pepper Jack are great alternatives.

Can I make this recipe dairy-free?

Yes, I simply use a dairy-free cheese or omit the topping.

How do I know when the casserole is done?

The meat should be cooked through (165°F internal temperature) and the potatoes tender.

Can I use sweet potatoes instead of russet potatoes?

Yes, they add a naturally sweet flavor that pairs well with the savory meatloaf.

How do I prevent the casserole from drying out?

I keep it covered with foil for most of the baking time to trap moisture.

Can I double the recipe?

Yes, I bake it in a larger dish, but I may need to extend the cook time slightly.

Conclusion

I love how Cowboy Meatloaf and Potato Casserole brings together the best parts of a comforting dinner into one hearty dish. With its savory meatloaf, tender potato layers, and melty cheese topping, it’s a recipe I can count on to please everyone at the table. Whether for a weeknight dinner or a family get-together, this casserole always delivers warm, satisfying comfort.