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Cowboy Style Meatloaf and Mashed Potato Casserole

  • Ingredients
  • 1 Pound Lean Ground Beef (or Ground Turkey for a lighter version)
  • 3/4 Cup Finely Chopped Onion (yellow onion works best and is not as overpowering as a white onion)
  • 1/3 Cup Seasoned Dry Breadcrumbs
  • 1/4 Cup Honey Smokehouse Barbecue Sauce
  • 1 Egg Lightly Beaten
  • 2 Teaspoons Chili Powder
  • 3/4 Teaspoon Salt
  • 1 Package Mashed Cut Russet Potatoes
  • 2/3 Cup Canned Evaporated Milk
  • 1 Tablespoon Butter
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 Teaspoon Garlic Powder
  • 1 Cup Cooked Bacon Crumbles
  • 1/4 Cup Canned Crispy Fried Onions
  • 2/3 Cup Shredded Mexican Style Cheese Blend
1) Preheat oven to 375°F. Coat a 9x9 baking dish with nonstick cooking spray or a little shortening. In a large bowl, combine beef (or turkey), onion, breadcrumbs, barbecue sauce, egg, chili powder and salt until well mixed. Gently press the mixture into the bottom of the baking dish.
2) Bake uncovered for 20 to 25 minutes, or until cooked through. Remove the baking dish from the oven and carefully pour off any excess fat. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source. Set the baking dish aside and do not return to the oven until you have completed the next step.
3) Microwave potatoes according to package instructions. In a large bowl, combine the hot potatoes, milk, butter, garlic, parsley, and mash with a potato masher or a fork until smooth. If you want a creamier texture, mix with an electric mixer to desired consistency. Stir in the bacon crumbles and fried onions. Spread the mashed potatoes mixture evenly on top of beef (or turkey) mixture and sprinkle with cheese.
4) Return the baking dish to the oven and broil for 3 to 5 minutes, or until cheese is lightly browned.
5) Remove from the oven and let it rest for 5 minutes before serving.
Submitted by Tecy May 11, 2014 15 min 30 min 45 min
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