Meatloaf and Potato Casserole

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 9x9 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.

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.

3. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.

4. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.