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Cowboy Meatloaf and Potato Casserole


Cowboy Meatloaf and Potato Casserole




• 1 package Ore-Ida® Steam n’ Mash® Cut Russet Potatoes

• 1 pound lean ground beef (beef or turkey)

• 3/4 cup finely chopped onion


• 1/3 cups seasoned breadcrumbs

• 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™

• 1 egg, lightly beaten

• 2 teaspoons chili powder

• 3/4 teaspoon salt


• 2/3 cup evaporated milk

• 1 tablespoon butter

• 1 cup real bacon, crumbled

• 1/4 cup crispy fried onion, canned

• 2/3 cup Mexican blend cheese, grated




1. Preheat the oven to 375 degrees F. Coat a 9×9 baking dish with nonstick cooking spray. In a large bowl, mix

together the beef, onions, breadcrumbs, barbecue sauce, egg, chili powder and salt until well combined. Press

carefully into the bottom of the baking dish.2. Bake uncovered for 20 to 25 minutes or until cooked through.

Carefully remove excess fat if necessary. Set oven to broil and position oven rack 6 to 8 inches from heat source.


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