Tex-Mex Cowboy Meatloaf & Potato Casserole
Prep time
Cook time
Total time
This is an easy comfort food it is like a Meatloaf meets Sheppard’s Pie round a Cowboy Campfire.(… it’s got BACON and Cheese what can be better..)
Serves: 6
  • 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes*
  • 1 pound ground meat lean
  • 1 medium onion finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp. olive oil
  • ⅓ cup bread crumbs seasoned
  • ¼ cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse**
  • 1 egg lightly beaten
  • 1 tsp. chili powder
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 2 tbsp. yellow mustard
  • ⅔ cup evaporated milk
  • 1 tbsp. butter
  • 1 cup crisp crumbled bacon
  • 1 cup crispy fried onions canned
  • cup Mexican blend cheese shredded***
  1. Preheat the oven to 375 F
  2. In a medium skillet, heat the olive oil over medium high heat.
  3. Add the chopped onions, garlic and red pepper and cook for about 3-4 minutes or until they're soft. Do not allow them to brown, turn the heat down if necessary. Remove them from the heat and allow to cool.
  4. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, garlic, breadcrumbs, Barbecue Sauce, egg, chili powder, mustard, pepper and salt until well mixed. Gently press into bottom of baking dish.
  5. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to from heat source.
  6. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
  7. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.
*To save time rather than mashing potatoes I used 1 package of Resers Sensational Side –Creamy Mashed Potatoes . Mixed in ⅓ Cup evaporated milk and the tbsp. of butter.
**Used Tony Roma’s Carolina Honey’s Barbecue Sauce as the Co-op did not carry Jack Daneil’s barbecue Sauce.
*** Also substituted Kraft Habanero Heat Shredded Cheese to add a little extra zing.
Recipe by Recipes to Try at https://recipestotry.ca/tex-mex-cowboy-meatloaf-potato-casserole/