Cook to 160 degrees Farenheit Internal Temperature

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Cowboy Meatloaf & Potato Casserole

A traditional meatloaf transformed into a savory casserole with potatoes, bacon, onions and cheese.

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1-1/2 lbs ground chuck (or 80/20 ground beef)
3/4 cup finely chopped onion
1/3 cup seasoned bread crumbs
1 egg, slightly beaten
1/4 cup Jack Daniel’s® barbecue sauce
2 tsp chili powder
3/4 tsp salt

1 bag Ore-Ida® Steam n’ Mash Cut Russet Potatoes
2/3 cup evaporated milk
1 T butter
1/2 cup cooked and crumbled bacon
1/4 cup crispy fried onions
1 cup shredded Mexican blend cheese



Preheat oven to 375° F. In a large bowl, combine ground beef, onion, bread crumbs, beaten egg, barbecue sauce, chili powder and salt. Using a wooden spoon or clean hands, mix thoroughly then gently press into bottom of a 9-inch square baking pan. Bake for 20 to 25 minutes or until cooked through and internal temperature reaches 160° F on a meat thermometer. Carefully pour off drippings. Meanwhile, microwave Steam n' Mash Cut Russet Potatoes according to package directions. In a medium bowl, mash cooked potatoes, milk and butter. Stir in bacon and fried onions. Spread over meatloaf to the edges of the pan; sprinkle with cheese. Broil 6 to 8 inches from heat source for 4 to 7 minutes or until top is lightly browned. Slice and serve.

Prep Time 10 minutes

Cook Time 25 minutes

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