Go Back
–+ servings
Meatloaf and Mashed Potatoes

Meatloaf and Mashed Potatoes

iamwinfred
This meatloaf and mashed potatoes recipe delivers the ultimate comfort food experience. An incredibly moist, tender beef loaf is topped with a sweet-tangy ketchup glaze and served alongside rich, buttery, creamy mashed potatoes. Made with simple ingredients, this easy weeknight dinner is a warm, satisfying, and foolproof family classic that tastes even better the next day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • 9x5 inch loaf pan
  • Rimmed baking sheet
  • Large mixing bowl
  • Large pot for boiling potatoes
  • Potato masher or hand mixer
  • Small bowl for glaze
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Pastry brush or spoon for applying glaze
  • Colander
  • Instant-read thermometer recommended

Ingredients
  

  • 2 lbs ground beef 907g, 80/20 blend
  • 1/2 cup plain breadcrumbs 60g
  • 1/2 cup whole milk 120ml
  • 2 large eggs
  • 1 small onion about 1/2 cup or 70g, finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce 15ml
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried Italian seasoning

For the Glaze

  • 1/3 cup ketchup 80g
  • 2 tbsp brown sugar 25g, packed
  • 1 tsp apple cider vinegar 5ml

For the Mashed Potatoes

  • 2 lbs russet potatoes 907g, peeled and cubed
  • 4 tbsp butter 57g
  • 1/2 cup heavy cream 120ml, warmed; or whole milk
  • salt to taste

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with cooking spray or butter. Place the greased loaf pan on a rimmed baking sheet.
  • In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2 minutes to soften.
  • Add ground beef, eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and Italian seasoning to the bowl. Mix gently with clean hands until just combined (do not overmix).
  • Transfer meat mixture to the prepared loaf pan. Press down evenly and smooth the top.
  • In a small bowl, stir together ketchup, brown sugar, and apple cider vinegar until dissolved. Spoon or brush half the glaze over the raw meatloaf.
  • Bake for 30 minutes. Remove from oven, apply remaining glaze, and return to oven. Bake 25-35 more minutes until internal temperature reaches 160°F (71°C).
  • Let meatloaf rest in the pan for at least 10 minutes before slicing.
  • While meatloaf bakes, peel and cube potatoes. Place in a large pot and cover with cold salted water. Bring to a boil, then reduce to a medium boil and cook 15-18 minutes until fork-tender.
  • Drain potatoes in a colander. Return to the warm pot over low heat for 30 seconds to dry out excess moisture.
  • Add butter to hot potatoes and mash until butter melts. Gradually add warmed heavy cream, mashing to desired consistency. Season with salt to taste.
  • Slice rested meatloaf into 1-inch thick portions. Serve with a generous scoop of mashed potatoes, spooning pan drippings over the meatloaf if desired.

Notes

  • Do not overmix the meat: Mix only until ingredients are just combined. Overworking the mixture leads to a dense, tough texture.
  • Use 80/20 ground beef: The fat content is crucial for a moist meatloaf. Leaner beef will result in a dry loaf.
  • Soak breadcrumbs in milk first: This creates a panade that locks in moisture throughout baking.
  • Apply glaze in two stages: Half before baking and half at the 30-minute mark gives you a thicker, more caramelized glaze layer.
  • Always rest the meatloaf: Letting it rest for 10 minutes before slicing ensures juicy, clean slices.
  • Warm your dairy for potatoes: Cold butter or cream can make mashed potatoes gluey. Warming them first keeps the texture light and fluffy.
  • Dry the potatoes after draining: A quick 30 seconds over low heat removes excess steam, resulting in fluffier mashed potatoes.
  • Use a thermometer, not just a timer: Ovens vary, so checking for an internal temperature of 160°F (71°C) is the most reliable way to confirm doneness.
  • Storage: Store meatloaf and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. Meatloaf can be frozen for up to 3 months.
  • Reheating: Reheat meatloaf slices in a 300°F oven for 15-20 minutes. Reheat mashed potatoes on the stovetop over low heat with a splash of warm milk or cream.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 32gProtein: 32gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 680mgPotassium: 750mgFiber: 2gSugar: 7gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 20mg
Keyword comfort food dinner, creamy mashed potatoes, easy meatloaf recipe, homemade meatloaf, meatloaf and mashed potatoes
Tried this recipe?Let us know how it was!