Classic Meatloaf Mashed Potatoes

This classic meatloaf with mashed potatoes is pure comfort food that never fails to bring everyone to the table It is a dish rooted in nostalgia and warmth with juicy slices of savory meatloaf and creamy mashed potatoes soaking up all the flavorful juices from the pan Whether you are looking for a Sunday dinner or meal prep for the week this recipe will take you back to cherished family nights and make your kitchen smell incredible

This is the kind of meal I turn to on chilly evenings or when I need to stretch the grocery budget but still want something everyone loves The buttery mashed potatoes are always the first thing my kids ask for an extra scoop of and that sweet tangy glaze on the meatloaf was my dad’s favorite topping growing up

Ingredients

• Ground beef: eighty percent lean builds a juicy meatloaf with just the right amount of richness look for fresh bright pink meat and never frozen for best texture
• Eggs: bind everything together go for large eggs at room temperature to blend smoothly
• Breadcrumbs: absorb juices and hold the shape use fresh or panko for a lighter texture
• Milk: adds moisture and tenderness whole milk brings richness but low fat also works
• Yellow onion: grated or finely minced makes every bite sweet and savory select heavy firm onions with no soft spots
• Garlic: freshly minced punches up the base flavor avoid pre chopped for best taste
• Ketchup: brings sweet tang and gives color opt for a thick variety for the glaze layer
• Worcestershire sauce: layers in umami depth and a little sharpness just a couple of splashes make a difference
• Dried Italian herbs: oregano thyme and basil provide classic seasoning aim for fresh dried blends
• Salt and black pepper: classic seasoning measured generously for balance
• Russet potatoes: make mashed potatoes light and fluffy pick large firm potatoes with unblemished skins
• Butter: for creamy mashed potatoes unsalted gives you control over sodium use cold for extra creaminess
• Milk or cream: to bring the potatoes together warm before adding for extra smooth mash
• Salt: rounds out the flavor in both potatoes and meatloaf look for kosher or sea salt
• Optional fresh parsley: to brighten the dish at serving choose vibrant green bunches

Instructions

Prep the Oven and Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit Arrange the oven rack in the center Line a rimmed baking sheet with foil for easy cleanup or use a loaf pan for a more classic shape

Mix the Meatloaf Base:

In a large bowl combine ground beef eggs breadcrumbs grated onion garlic milk ketchup Worcestershire sauce dried herbs salt and pepper Mix with your hands gently until just combined Do not overmix as this makes the meatloaf dense

Shape and Glaze:

Transfer the mixture to your prepared pan Shape into a loaf about eight by four inches For a crispier crust use the baking sheet For a moist edge use the loaf pan In a small bowl mix extra ketchup with a splash more Worcestershire and a pinch of brown sugar Spread this glaze over the formed loaf evenly

Bake the Meatloaf:

Bake uncovered for fifty to sixty minutes or until the center reaches one hundred sixty degrees Fahrenheit on an instant read thermometer The top should be caramelized and slightly sticky Let rest for at least ten minutes before slicing This keeps the slices juicy

Boil and Mash the Potatoes:

While the meatloaf bakes peel and chunk the russet potatoes Place in a pot with cold salted water about one inch above the potatoes Bring to a boil then simmer uncovered until fork tender about fifteen to twenty minutes Drain well Return to the hot pot add butter and warm milk or cream Mash until fluffy but still slightly chunky for rustic texture Season with salt to taste

Serve and Garnish:

Slice the meatloaf using a serrated knife Arrange on plates alongside generous scoops of mashed potatoes Spoon pan juices over both Sprinkle chopped parsley if desired Serve piping hot for best experience

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One of my favorite ingredients here is the thick sticky ketchup glaze It reminds me of Sunday dinners at my grandparents’ house when the smell meant we would all end up squeezed around the big table fighting for the corner slice This recipe is always tied to family and laughter

Storage Tips

Refrigerate leftovers in an airtight container for up to four days Both meatloaf and mashed potatoes reheat best when sprinkled with a little extra milk or covered with foil to prevent drying For longer storage slice meatloaf and freeze in single portions tightly wrapped

Ingredient Substitutions

No russet potatoes Try Yukon Gold for a naturally creamier texture Ground turkey or chicken also works in place of beef for a lighter twist Use gluten free breadcrumbs to make this meal wheat free and oat milk to make the mash dairy free if needed

Serving Suggestions

For a special touch add gravy or a few crispy fried onions on top Mashed sweet potatoes offer an autumnal alternative Try with steamed green beans or buttered peas for a classic finish For a party serve as mini meatloaf muffins for easy grabbing

Cultural and Historical Notes

Meatloaf remains a midwest staple and a symbol of American comfort food since the early nineteen hundreds Born from home cooks stretching budgets with breadcrumbs and leftover bits the dish endures for its practicality and the way it anchors family gatherings Generations have claimed their own special twist making every meatloaf uniquely personal

Seasonal Adaptations

In spring add chopped fresh herbs or spinach to the meatloaf Summer versions can include roasted bell peppers or swap in mashed cauliflower for the potatoes Fall is the time for sweet potatoes and a maple glaze Winter always calls for hearty classic ingredients and plenty of warm gravy

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This recipe blends homemade and humble flavor for a comforting family meal Serve hot for the best experience and enjoy leftovers for days

Recipe Guide

→ What type of meat is best for meatloaf?

Ground beef with moderate fat content delivers optimal flavor and moistness for a classic meatloaf.

→ How do you keep meatloaf moist?

Mix in breadcrumbs and eggs, and avoid overworking the meat to maintain juiciness throughout baking.

→ Which potatoes are ideal for mashing?

Russet or Yukon Gold potatoes produce the creamiest texture when mashed with butter and milk.

→ Can meatloaf be made ahead of time?

Meatloaf can be prepared in advance and reheated for convenience without sacrificing taste or texture.

→ How long should meatloaf rest before slicing?

Allow meatloaf to rest for 10-15 minutes after baking to set juices for easier, cleaner slicing.