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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
