Classic Meatloaf Mashed Potatoes (Printer View)

Savor juicy meatloaf and smooth mashed potatoes for a hearty, crowd-pleasing dinner.

# What you'll need:

→ Meat Mixture

01 - 1 1/2 pounds ground beef
02 - 1/2 cup finely chopped onion
03 - 2 cloves garlic, minced
04 - 3/4 cup breadcrumbs
05 - 1/2 cup whole milk
06 - 2 large eggs
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 1/2 teaspoons kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Topping

11 - 1/3 cup ketchup
12 - 2 tablespoons brown sugar
13 - 1 tablespoon Dijon mustard

→ Mashed Potatoes

14 - 2 pounds russet potatoes, peeled and cut into large chunks
15 - 1/2 cup whole milk, warmed
16 - 1/4 cup unsalted butter
17 - 1 teaspoon kosher salt
18 - 1/4 teaspoon ground white pepper

# Method:

01 - Preheat oven to 350°F (175°C). In a large bowl, combine ground beef, onion, garlic, breadcrumbs, milk, eggs, tomato paste, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
02 - Transfer mixture to a parchment-lined loaf pan, pressing gently to form an even shape. In a small bowl, blend ketchup, brown sugar, and Dijon mustard. Spread topping uniformly over meat mixture.
03 - Bake in the preheated oven for 55 to 65 minutes until internal temperature reaches 160°F (71°C). Rest for 10 minutes before slicing.
04 - While loaf bakes, place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
05 - Drain potatoes thoroughly. Return to pot and mash using a potato masher. Mix in warm milk, unsalted butter, salt, and pepper until smooth and creamy.
06 - Slice meatloaf and arrange with mashed potatoes. Serve hot.

# Expert Advice:

01 -
  • Uses simple everyday ingredients found in most kitchens
  • Feeds a crowd and is perfect for leftovers
  • Balanced combination of juicy meatloaf and rich creamy potatoes
  • Ready in about one hour with minimal prep
02 -
  • Packed with protein and satisfying carbs
  • Makes delicious leftover sandwiches the next day
  • Freezes beautifully for prep ahead
03 -
  • For the juiciest loaf use a thermometer don&t rely on time alone
  • If you want a caramelized edge broil the meatloaf for the last two minutes of baking Always mash the potatoes while hot for fluffiest texture And I learned the hard way to never skip resting time for a moist tender slice

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