This is a family favorite dish. My kids named it cowboy meatloaf some years ago and the name stuck. It is a very “to taste” recipe with very little actual measurements provided. I cook for five growing boys and a husband, who all love this meal. You may not need to make yours so large. The great thing about “to taste” recipes is that they scale down quiet easily 😉
Ground Beef (I usually use the 5lb roll of 73/27)
Shredded Cheese (I tend to use pepper jack, sharp cheddar and colby jack)
Sliced Cheese (I usually use pepper jack and medium cheddar)
Ranch Style Beans (one regular size can usually does the trick)
Bacon (I use about a pound of the thick cut, good bacon)
Mashed Potatoes (I prefer instant, but have used homemade)
Egg (usually just one)
Tony Chachere’s Cajun Seasoning – to taste
Garlic Salt – to taste
Pepper – to taste
Minced Onion – to taste
Worcestershire sauce – to taste
A1 – to taste
Red Devil (Franks Red Hot or other pepper sauce works for this) – to taste
In a big bowl, mix the ground beef, egg, breadcrumbs, a handful of pepper jack cheese and a handful of shredded cheddar, cajun seasoning, garlic salt, pepper, onion, worcestershire sauce, A1, and red devil until all of the meat is evenly coated with seasoning and the breadcrumbs and egg are mixed in well.
Form a loaf with the ground beef mixture. I usually do this on my broiler pan so that the fat drips down into the catch pan and the meat doesn’t sit in while cooking.
Cook the meatloaf at 350 degrees until it’s cooked through.
While the meatloaf is cooking, cook the bacon to desired crispness (I usually chop it into pieces rather than strips first) and prepare your mashed potatoes. I usually use the garlic instant potatoes and the four cheese instant potatoes mixed or if I use homemade mashed potatoes, I add garlic salt, pepper, and some shredded cheese.
Once the meatloaf is cooked through, cover the loaf with the sliced cheeses of your choice.
Then, cover the sliced cheeses with the bacon
Cover the bacon with the ranch style beans (mostly drained, a little juice is good)
Cover the beans with the mashed potatoes
Cover the mashed potatoes with the shredded cheeses. I usually use about two cups of cheese for this part. I love lots of cheese on the top.
Bake in the oven at 350 degrees until the cheese is melty and the layers are warmed through. Flip on the broiler for a few minutes until the cheese is golden brownish. I like mine with a little crunch. If you prefer gooey cheese, skip this step.
~ The last time I made this dish, I took photos for the express purpose of posting the recipe here. However, I was cooking it for supper club and got into a bit of a time crunch and forgot to take the finished product photo… I will fix that the next time I make the dish or maybe you can post your finished product in the comments 😉 ~
Slice and serve the yumminess. I usually serve it with rolls and a salad and there are rarely ever leftovers.