Alright, let’s get this straight, I ain’t no fancy chef, just an old woman who knows how to fill a belly. We gonna make this “cowboy meatloaf potato casserole,” whatever that means. Sounds fancy, but it ain’t. It’s just good grub, the kind that sticks to your ribs.
First off, you gotta heat up that oven. 375 degrees, they say. I don’t know why, but that’s what the paper said, so that’s what we’ll do. Don’t go burnin’ down the house, though.
Now, for the potatoes. You need them hash browns, the frozen kind. Get yourself a big bag, 30 ounces or somethin’. Don’t skimp, we got hungry mouths to feed. Spread ‘em out in a big ol’ dish. You know, the kind you use for those… whatchamacallits… casseroles. Yeah, that’s it.
- Potatoes: Big bag of frozen hash browns, 30 ounces, they say.
- Cheese: Two cups of that shredded yellow cheese, Cheddar, they call it.
Next up is the cheese. Get the shredded kind, makes life easier. Two cups, the recipe says. I just eyeball it, though. A good handful or two, that’s all you need. Sprinkle that all over the potatoes. Don’t be stingy now.
Now comes the meatloaf part. I ain’t got no fancy recipe for that. Just get some ground beef, maybe a pound or two. Mix it up with some breadcrumbs, an egg, and some…seasonings. Yeah, that’s the word. Salt, pepper, whatever you got. Onion, if you like. My old man, he always liked onion. Mix it all up good with your hands, get your hands dirty, that’s the best way. Then you plop that meat mixture right on top of the potatoes and cheese. Make it look nice, if you can. If not, who cares, it’ll taste the same.
Meatloaf Secret: Don’t overwork the meat, makes it tough. Just mix it enough to hold together. That’s what my mama always said.
Then comes the creamy stuff. You gotta mix some sour cream with some canned soup. Cream of mushroom, cream of chicken, whatever you got in the pantry. Just dump it in a bowl, mix it up, and pour it all over that meatloaf. Make sure it’s covered good, you don’t want it dry.
- Sour cream: A big dollop, you know, like a big spoonful.
- Canned soup: Whatever kind you like, cream of somethin’ or other.
Now, you just stick it in that hot oven. How long? I don’t know, maybe an hour or so. Till it’s bubbly and brown, that’s how you know it’s done. You can poke it with a fork if you want, make sure the meatloaf is cooked through. But I just look at it, you can tell when it’s ready.
And that’s it. That’s your cowboy meatloaf potato casserole. Nothin’ fancy, just good eatin’. It’ll fill ya up, that’s for sure. Perfect for a cold night, or when you got a bunch of hungry folks to feed. I always made somethin’ like this when the grandkids came to visit. They loved it, even the picky ones. Kept ‘em quiet for a while, at least.
Serving it up: Let it sit for a few minutes before you cut into it, so it doesn’t fall apart. Serve it up with some green beans or somethin’, if you want to be healthy. But honestly, it’s good enough all by itself.
Now, don’t go messin’ it up with fancy ingredients. This ain’t no gourmet meal. It’s just good, plain food. The kind that cowboys eat, I guess. Or maybe they don’t. I wouldn’t know. I never met a real cowboy in my life. But that’s what they call it, so that’s what we’ll call it. Just remember, keep it simple, and it’ll turn out just fine. And if it doesn’t, well, you can always order a pizza.
Cleaning up: Now, the worst part. Washin’ them dishes. I hate washin’ dishes. But it’s gotta be done. Unless you got one of them fancy dishwashin’ machines. I ain’t got one of those. Just a sink and some soapy water. But hey, a full belly is worth a little dishwashin’, I guess. So there you have it. Go on and make yourself that cowboy somethin’ or other. You won’t regret it.
