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Classic Meatloaf with Mashed Potatoes


  • Author: Ava McKenney
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

This recipe combines a moist, flavorful meatloaf topped with a tangy glaze and creamy, buttery mashed potatoes. Perfect for a cozy family dinner!


Ingredients

Scale

For the Meatloaf:

  • 2 lbs ground beef (80/20 blend)
  • 1 cup breadcrumbs (panko or regular)
  • 2 large eggs
  • 1/2 cup milk
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1/4 cup ketchup
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika

For the Glaze:

  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp apple cider vinegar

For the Mashed Potatoes:

  • 2 lbs russet or Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/3 cup heavy cream or milk (adjust as needed)
  • 1 tsp salt (or to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper for easy cleanup.
  2. Prepare the Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, pepper, parsley, and smoked paprika. Mix until just combined.
  3. Shape the Meatloaf: Transfer the mixture to the prepared pan or baking sheet. Shape it into a loaf.
  4. Make the Glaze: In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar. Spread half of the glaze over the meatloaf, reserving the rest for later.
  5. Bake the Meatloaf: Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. Halfway through baking, spread the remaining glaze over the top.
  6. Boil the Potatoes: While the meatloaf bakes, boil the potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
  7. Mash the Potatoes: Drain the potatoes and mash them with butter, heavy cream, and salt. Adjust the cream to reach your desired consistency.
  8. Rest the Meatloaf: Let the cooked meatloaf rest for 10 minutes before slicing.
  9. Serve: Plate the meatloaf slices with a generous serving of mashed potatoes. Garnish with fresh parsley if desired.

Notes

  • Meatloaf can be prepared in advance and stored in the fridge before baking.
  • Freeze leftover slices for up to 3 months.
  • Add garlic powder or grated Parmesan to mashed potatoes for extra flavor.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes