Pin it Classic meatloaf with mashed potatoes is pure American comfort on a plate. The combination of tender, flavorful meatloaf and pillowy, creamy potatoes takes me right back to the cozy Sunday dinners of my childhood. This recipe creates a meal that feels familiar and nostalgic but uses simple, fresh ingredients you likely already have on hand.
When I first made this for my family after a long chilly day, the kitchen smelled so inviting that everyone lingered around until dinner was served. Now this comfort plate is requested for birthdays and special occasions just as often as for regular weeknights.
Ingredients
- Ground beef: 80-20 blend delivers a juicy loaf with robust flavor look for meat that is bright red and cold to the touch
- Ground pork: Boosts tenderness and provides a rich, savory depth select pork with some marbling for best moisture
- Onion: Gives sweetness and an aromatic base for the meatloaf finely chop for even sauteing
- Garlic: Punches up flavor and melds with other aromatics look for firm cloves
- Fresh breadcrumbs: Binds everything together and gives moist crumb opt for homemade or look for fresh not dry for better texture
- Whole milk: Softens the mix and gives potatoes creaminess use whole for richness
- Large eggs: Act as a binder and help loaf hold together fresh is best
- Ketchup: Tangy and classic in mix and glaze choose simple ingredients
- Worcestershire sauce: Gives umami savoriness and rounds meatiness in the loaf
- Dijon mustard: Adds a gentle tang find a smooth variety for easier mixing
- Salt and black pepper: Essential for seasoning
- Dried thyme: Brings warmth and herby undertones make sure spices are fresh for best flavor
- Fresh parsley: Brightens inside and on top of the loaf use curly or flat-leaf
- Brown sugar: In the glaze caramelizes for sticky-sweet finish use light brown for subtle molasses notes
- Apple cider vinegar: Cuts richness in glaze and sharpens flavors look for raw unfiltered if possible
- Russet potatoes: Yield fluffy creamy mashed potatoes check for firm skin and no green spots
- Unsalted butter: Adds silkiness to potatoes select high-quality butter for best taste
- White pepper: Gives gentle savor avoiding flecks in mash and letting flavors shine
- Optional garnish: More fresh parsley for color and freshness
Instructions
- Prep the oven and pan:
- Preheat oven to three hundred fifty degrees Fahrenheit one seventy five degrees Celsius. Line loaf pan with parchment paper or lightly grease. This helps the meatloaf release easily and makes cleanup faster.
- Mix the meatloaf:
- Combine ground beef ground pork chopped onion minced garlic fresh breadcrumbs whole milk eggs ketchup Worcestershire sauce Dijon mustard salt black pepper dried thyme and chopped parsley in large bowl. Gently mix with hands until just incorporated. Mixing gently keeps meatloaf tender avoid compressing or overworking which makes it dense.
- Shape and glaze:
- Spoon mixture into prepared loaf pan pressing gently to fill corners and smooth top into an even layer. In small bowl whisk together ketchup brown sugar and apple cider vinegar for glaze. Spread half of glaze over surface of uncooked meatloaf.
- Bake first round:
- Place pan on center rack and bake for forty minutes. This lets meatloaf set and build tasty crust. Avoid opening oven to keep heat consistent.
- Add remaining glaze and finish baking:
- Remove pan after forty minutes and invite everyone to peek at color forming. Spoon or brush rest of glaze on top. Return to oven for twenty to twenty five minutes until center reaches one hundred sixty degrees Fahrenheit seventy one Celsius. Use thermometer to check for safety.
- Make the mashed potatoes:
- While meatloaf finishes, place potato chunks in large pot covered with cold water and large pinch salt. Bring to boil lower to simmer. Cook for fifteen to twenty minutes until potatoes are fork tender barely falling apart.
- Mash to creamy perfection:
- Drain potatoes thoroughly so mash is not watery. Return hot potatoes to pot add warmed milk unsalted butter salt and white pepper. Mash with potato masher or use ricer for smooth texture. Taste and add salt if needed. Texture should be silky and light.
- Serve and rest:
- When meatloaf is finished let it rest in pan for at least ten minutes before slicing. This keeps loaf juicy and slices neat. Serve thick warm slices with mashed potatoes and sprinkle parsley for color and freshness.
Pin it This ketchup glaze is my favorite part because it gets sticky and caramelized at the edges. My kids love to help brush on the glaze something about that step makes them more eager to eat dinner. Nothing beats seeing everyone go back for seconds with smiles.
Storage Tips
Store meatloaf and potatoes separately in airtight containers in the fridge for up to four days. To reheat slices of meatloaf place them on a baking sheet with a splash of broth covered with foil and warm in a three hundred twenty five degree oven until heated through. Mashed potatoes heat best in the microwave with an extra splash of milk stirred in.
Ingredient Substitutions
Ground turkey or chicken can be used for a lighter version but watch that the loaf does not dry out reduce cooking time slightly. For gluten free swap in gluten free breadcrumbs and check your Worcestershire and ketchup labels. No fresh herbs available double the dried thyme or use a pinch of dried parsley.
Serving Suggestions
Pair this classic plate with steamed green beans roasted carrots or buttered peas for a balanced meal. A crisp salad with lemon vinaigrette adds brightness and crunch. Leftover meatloaf also tastes amazing cold on sourdough bread with a swipe of extra ketchup.
Cultural and Historical Context
Meatloaf has served as a budget friendly and filling dinner in American homes since the Great Depression using leftover bread and affordable ground meat. It is still a staple for family gatherings and comfort meals across the country. Each family adds their own twist making it a true reflection of home cooking history.
Pin it Serve thick slices of meatloaf and creamy mashed potatoes with extra parsley for color. This comforting recipe always brings everyone back to the table for seconds.
Recipe Questions & Answers
- → How can I make the meatloaf lighter?
Swap in ground turkey or chicken instead of beef and pork for a leaner loaf with less fat.
- → What sides go well with this comfort plate?
Steamed green beans, roasted carrots, or a crisp salad nicely balance this hearty main dish.
- → Can I make mashed potatoes creamier?
Use extra butter and substitute half-and-half or cream for some of the milk for richer results.
- → Is this dish suitable for gluten-free diets?
Replace breadcrumbs with a gluten-free alternative and check sauce labels for gluten content.
- → Can leftovers be used creatively?
Thick meatloaf slices make great sandwiches or can be reheated for another casual dinner.
- → How do I prevent dry meatloaf?
Avoid overmixing the ingredients and ensure enough moisture from milk, eggs, and breadcrumbs.