Cowboy Meatloaf and Potato Casserole Recipe

You won’t see any slowpokes among the cowboys and cowgirls when you set this BBQ-saucy meatloaf and potato casserole on the table!

Ingredients

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

1 pound ground lean meat (beef or turkey)

3/4 cup onion, finely chopped

1/3 cup seasoned bread crumbs

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 crumbled real bacon

1/4 cup crispy fried onions, canned

2/3 cup Mexican blend cheese, shredded

Directions

1. Preheat oven to 375 degrees F. Coat 9×9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish.

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2. 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 8 inches from heat source.