Cowboy Meatloaf

Cowboy Meatloaf  

3 Cups Mashed Potatoes

1 Pound Ground Beef

3/4 Cup Onion Finely Chopped

1/3 Cup Bread Crumbs Seasoned

1 Cup Brown Gravy

1 Egg Lightly Beaten

3/4 Teaspoon Salt

1 Cup Crisp Bacon, Crumbled

1/2 Cup Crispy Fried Onions Canned

2 Cups Sharp Cheddar Cheese Shredded

Note: Any mashed potato recipe will work but I used this recipe for the mashed potatoes and this one would be awesome, too!

Preheat oven to 375 degrees F. Coat 9x9 baking dish with nonstick cooking spray.

In a large bowl, combine beef, onion, breadcrumbs, ½ cup gravy, egg, and salt until well mixed. Gently press into bottom of baking dish.

Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat.

In a large bowl, mix together hot mashed potatoes with bacon, 1 cup of cheese and ¼ cup fried onions. Spread evenly on top of beef mixture and sprinkle with remaining cheese and fried onions.

Bake for an additional 10 minutes, or until cheese is lightly browned. Serve hot with top with additional brown gravy.

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Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes

These are different regular mashed potatoes. . . not in a bad way, just different, kind of like scalloped potatoes.  This is a great recipe for a holiday when the stove is being consumed by other things . . . you can set this up on the side and let ‘er rip.  Good, creamy and delish!

5 Lbs Russet Potatoes

1 Cup Water

1 Cup Butter, Cut Into Chunks

1 Tablespoon Salt, Plus

¾ Teaspoon Ground Black Pepper

1 1/3 Cups Milk, Warmed

Peel and cut up potatoes into 1-inch cubes.  Place them in crockpot with water and butter then season with salt and pepper.

Cover, and cook on High for 4 hours.

When potatoes are done, mash with a masher or electric beater.   Do not remove the excess water from slow cooker. Add warm milk to potatoes until desired consistency and texture is reached.

Keep warm on low until serving.

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Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

1 Medium Head Garlic

1 Tablespoon Olive Oil

2 Pounds Russet Potatoes

4 Tablespoons Butter, Softened

1/2 Cup Milk

Salt And Pepper To Taste

Preheat oven to 350 degrees F.

Drizzle garlic with olive oil and sprinkle with salt and pepper.  Wrap in aluminum foil. Bake in preheated oven for 1 hour.

Peel potatoes and cut into 1 - 2 inch cubes.  Put into a pot of salted water.  Bring to a boil and cook until tender, about 20 minutes. Drain and transfer to a mixing bowl or back into pot.

 

Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. 

Stir in butter, milk, salt and pepper.

Blend potatoes with an electric mixer or a hand masher until smooth and creamy.

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