Save A comforting, homestyle dish featuring juicy, flavorful meatloaf paired with creamy, buttery mashed potatoes. The perfect family dinner for any night of the week.
I first made this classic meatloaf and mashed potatoes for a Sunday family dinner and it quickly became a staple that everyone requests again and again.
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) for meatloaf, ½ cup (120 ml) for glaze
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp for meatloaf, 1 tbsp for glaze
- Salt: 1 ½ tsp for meatloaf, 1 ½ tsp for potatoes, 1 tsp for boiling potatoes
- Black pepper: 1 tsp for meatloaf, ½ tsp for potatoes
- Dried thyme: 1 tsp
- Brown sugar: 2 tbsp (for glaze)
- Apple cider vinegar: 1 tbsp (for glaze)
- Russet potatoes, peeled and cut into chunks: 2 ½ lbs (1.1 kg)
- Whole milk, warmed: ½ cup (120 ml) (for potatoes)
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
Instructions
- Prepare the Meatloaf:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. 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 the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Mix and Apply Glaze:
- In a small bowl, stir together ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze. Spread half the glaze over the meatloaf.
- Bake the Meatloaf:
- Bake for 40 minutes. Remove from oven, spread remaining glaze over the top, and bake an additional 20–25 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Make Mashed 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 18–20 minutes. 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 Every time I serve this meal, it brings back memories of my grandmother gathering us all around her cozy kitchen table for comforting dinners.
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 (in Worcestershire sauce). Always check labels for potential allergens in store-bought ingredients.
Nutritional Information
Per serving: 480 calories, 23 g total fat, 37 g carbohydrates, 29 g protein.
Save Serve the meatloaf slices with a generous helping of creamy mashed potatoes to complete this classic meal. It's sure to become a family favorite.
Recipe FAQs
- → What is the best meat blend for this meatloaf?
A mix of 80/20 ground beef and ground pork ensures juicy texture and rich flavor.
- → How do I prepare the meatloaf glaze?
Combine ketchup, brown sugar, Dijon mustard, and apple cider vinegar, then spread it on the meatloaf before and during baking.
- → What type of potatoes work best for the mashed side?
Russet potatoes peeled and cooked until tender create creamy, fluffy mashed potatoes.
- → Can leftovers be repurposed?
Leftover meatloaf makes excellent sandwiches when sliced thinly and layered with favorite toppings.
- → Any suggested wine pairings?
A medium-bodied red like Merlot or Cabernet Sauvignon complements the savory flavors well.
- → How to avoid overmixing the meat mixture?
Gently combine all ingredients until just incorporated to maintain tenderness.