Save to Pinterest A comforting, homestyle dish featuring juicy, flavorful meatloaf paired with creamy, buttery mashed potatoes. The perfect family dinner for any night of the week.
Whenever I make this meatloaf and mashed potatoes, it instantly brings back memories of my childhood. I remember helping my mom mix the ingredients and waiting eagerly for dinner to be served.
Ingredients
- Ground beef (80/20 blend recommended): 1 ½ lbs (680 g)
- Ground pork: ½ lb (225 g)
- Breadcrumbs: 1 cup (100 g)
- Onion, finely chopped: 1 medium
- Garlic, minced: 2 cloves
- Eggs: 2 large
- Whole milk: ½ cup (120 ml)
- Ketchup: ⅓ cup (80 ml)
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp
- Salt: 1 ½ tsp
- Black pepper: 1 tsp
- Dried thyme: 1 tsp
- Ketchup (for glaze): ½ cup (120 ml)
- Brown sugar (for glaze): 2 tbsp
- Dijon mustard (for glaze): 1 tbsp
- Apple cider vinegar (for glaze): 1 tbsp
- Russet potatoes, peeled and cut into chunks: 2 ½ lbs (1.1 kg)
- Whole milk, warmed (for potatoes): ½ cup (120 ml)
- Unsalted butter (for potatoes): ¼ cup (60 g)
- Sour cream (for potatoes): ½ cup (120 ml)
- Salt (for potatoes): 1 ½ tsp
- Black pepper (for potatoes): ½ tsp
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Combine meatloaf ingredients:
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Mix gently until just combined. Do not overmix.
- Shape loaf:
- Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Make glaze:
- In a small bowl, stir together ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half the glaze over the meatloaf.
- Bake meatloaf:
- Bake for 40 minutes. Remove from oven, spread remaining glaze over the top, and bake an additional 20 to 25 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Cook potatoes:
- While the meatloaf bakes, place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, reduce to a simmer, and cook until potatoes are very tender, about 18 to 20 minutes.
- Mash potatoes:
- Drain potatoes well and return to the pot. Add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
- Serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Save to Pinterest Our family loves gathering around the table for this meal. It’s always a bonding moment, especially when everyone requests seconds!
Required Tools
Large mixing bowl, loaf pan or baking sheet, saucepan or pot, potato masher or ricer, knife and cutting board, measuring cups and spoons
Allergen Information
Contains: Eggs, Dairy, Gluten (breadcrumbs), Mustard. May contain: Soy if using Worcestershire sauce. Always check ingredient labels for safety.
Nutritional Information
Per serving: 480 calories, 23 g total fat, 37 g carbohydrates, 29 g protein.
Save to Pinterest This classic meatloaf and mashed potato duo brings comfort and joy to any dinner table. Enjoy leftovers as delicious sandwiches the next day.
Recipe Questions & Answers
- → How can I ensure the meatloaf stays moist?
Use a combination of ground beef and pork for added moisture, avoid overmixing the ingredients, and bake until the internal temperature reaches 160°F for optimal juiciness.
- → What is the best way to make creamy mashed potatoes?
Boil peeled russet potatoes until tender, then mash them with warm milk, butter, and sour cream for a smooth, creamy texture and rich flavor.
- → Can I prepare the meatloaf glaze in advance?
Yes, the glaze can be mixed ahead of time and stored in the refrigerator to allow flavors to meld before spreading it on the meatloaf during baking.
- → Are there suitable substitutions for ground beef and pork?
Ground turkey or chicken can be used instead, though adjustments in cooking time and moisture levels may be needed for the best results.
- → How should leftovers be stored and served?
Store leftovers wrapped tightly in the refrigerator for up to three days. They can be enjoyed cold or reheated, and are especially good in sandwiches.