Classic Meatloaf with Creamy Mashed Potatoes Recipe

Introduction

This classic meatloaf paired with creamy mashed potatoes is a comforting and hearty meal perfect for any night of the week. The meatloaf is moist and flavorful with a tangy glaze, while the mashed potatoes are rich and smooth. It’s a timeless dish that’s sure to please the whole family.

Ingredients

• 1.5 lbs ground beef (80/20 blend recommended)
• 0.5 lb ground pork
• 1 cup breadcrumbs
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 0.5 cup whole milk
• 1/3 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 0.5 cup ketchup (for glaze)
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard (for glaze)
• 1 tbsp apple cider vinegar
• 2.5 lbs russet potatoes, peeled and cut into chunks
• 0.5 cup whole milk, warmed (for mashed potatoes)
• 1/4 cup unsalted butter
• 0.5 cup sour cream
• 1.5 tsp salt (for mashed potatoes)
• 0.5 tsp black pepper (for mashed potatoes)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare a baking sheet lined with parchment paper or lightly grease a loaf pan for the meatloaf.
2. Step 2: In a large bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, eggs, 0.5 cup milk, 1/3 cup ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
3. Step 3: Shape the mixture into a loaf either directly on the baking sheet or press it into your loaf pan.
4. Step 4: Make the glaze by mixing 0.5 cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl. Spread half of this glaze evenly over the top of the meatloaf.
5. Step 5: Bake the meatloaf for 40 minutes. Remove it from the oven, spread the remaining glaze on top, then bake for another 20 to 25 minutes until the internal temperature reaches 160°F.
6. Step 6: Meanwhile, place the peeled and chopped potatoes into a large pot. Cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer for 18 to 20 minutes until the potatoes are fork-tender.
7. Step 7: Drain the potatoes and return them to the pot. Add the warmed milk, butter, sour cream, salt, and black pepper. Mash everything together until smooth and creamy.
8. Step 8: Let the meatloaf rest for 10 minutes before slicing. Serve the slices alongside the creamy mashed potatoes for a satisfying meal.

Tips & Variations

• For extra moisture, use a mix of beef and pork as suggested, or add finely grated vegetables like carrots or zucchini to the meat mixture.
• Feel free to swap sour cream with cream cheese or Greek yogurt in the mashed potatoes for a different tangy twist.
• If you prefer a spicier glaze, add a pinch of cayenne pepper or a dash of hot sauce to the ketchup mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices of meatloaf in the oven at 325°F until heated through, and reheat mashed potatoes gently on the stove or in the microwave, adding a splash of milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatloaf mixture ahead of time?

Yes, you can assemble the meatloaf mixture a day in advance. Keep it covered in the refrigerator and shape the loaf just before baking.

What can I use instead of russet potatoes for mashed potatoes?

You can use Yukon Gold potatoes for a naturally creamier texture or red potatoes if you prefer a chunkier mash with some skin on.

Classic Meatloaf with Creamy Mashed Potatoes Recipe

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★★★★★

4.5 from 59 reviews

• Author: Ethan
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

This classic meatloaf recipe combines ground beef and pork with aromatic spices and a tangy glaze, baked to perfection and served alongside creamy, buttery mashed potatoes. A comforting, hearty meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

Meatloaf

• 1.5 lbs ground beef (80/20 blend recommended)
• 0.5 lb ground pork
• 1 cup breadcrumbs
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 0.5 cup whole milk
• 1/3 cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme

Glaze

• 0.5 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Mashed Potatoes

• 2.5 lbs russet potatoes, peeled and cut into chunks
• 0.5 cup whole milk, warmed
• 1/4 cup unsalted butter
• 0.5 cup sour cream
• 1.5 tsp salt
• 0.5 tsp black pepper

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.
2. Combine meatloaf ingredients: In a large mixing bowl, add the ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, eggs, whole milk, ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, and dried thyme. Mix all ingredients gently until just combined to avoid a dense meatloaf.
3. Shape the meatloaf: Form the meat mixture into a loaf shape directly on the prepared baking sheet or press it evenly into the greased loaf pan.
4. Prepare glaze: In a small bowl, combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Mix well until the glaze is smooth. Spread half of this glaze evenly over the meatloaf surface.
5. Bake meatloaf with glaze: Place the meatloaf in the preheated oven and bake for 40 minutes. Remove the meatloaf from the oven, spread the remaining glaze over the top, then return it to bake for an additional 20 to 25 minutes. Ensure that the internal temperature reaches 160°F (71°C) for safe consumption.
6. Cook potatoes: Meanwhile, place the peeled and chunked potatoes in a large pot. Cover them with cold water, add 1 teaspoon of salt, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 18 to 20 minutes until the potatoes are tender when pierced with a fork.
7. Prepare mashed potatoes: Drain the cooked potatoes and return them to the pot. Add warmed whole milk, unsalted butter, sour cream, salt, and black pepper. Mash the potatoes until they reach a smooth and creamy consistency.
8. Rest and serve: Let the meatloaf rest for 10 minutes before slicing to retain its juices. Serve the warm slices alongside the creamy mashed potatoes for a complete and satisfying meal.

Notes

• For a leaner meatloaf, substitute part of the ground beef with ground turkey, but expect slightly less moisture.
• Use fresh herbs if preferred; substitute dried thyme with fresh thyme for a brighter flavor.
• Ensure not to overmix the meat mixture to keep the meatloaf tender.
• Test the internal temperature of the meatloaf with a meat thermometer for safety.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: classic meatloaf, mashed potatoes, comfort food, baked meatloaf, easy dinner recipe, weeknight meal