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 still remember my grandmother serving this classic meatloaf & mashed potatoes every Sunday, and it instantly felt like home for everyone gathered around the table.
Ingredients
- Ground beef: 1 ½ lbs (680 g), 80/20 blend recommended
- Ground pork: ½ lb (225 g)
- Breadcrumbs: 1 cup (100 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Eggs: 2 large
- Milk: ½ cup (120 ml) whole milk
- 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: 2 ½ lbs (1.1 kg), peeled and cut into chunks
- Milk (for potatoes): ½ cup (120 ml), warmed
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
- Salt (for potatoes): 1 ½ tsp
- Black pepper (for potatoes): ½ tsp
Instructions
- Prep oven & pan:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Mix 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 meatloaf:
- Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Prepare 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:
- 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.
- Mash potatoes:
- Drain potatoes well and return to the pot. Add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
- Rest & serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Save Our whole family loves when this classic dish brings everyone to the table. It's a meal that always sparks stories and laughter.
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 certain Worcestershire sauce.
Nutritional Information
Per serving: Calories 480, Total Fat 23 g, Carbohydrates 37 g, Protein 29 g
Save This classic combination never fails to comfort & please. Enjoy with your favorite sides and the people you love.
Recipe FAQ
- → How do I keep meatloaf moist?
Mix in milk, eggs, and breadcrumbs to retain moisture. Avoid overmixing, as this can result in a dense texture.
- → Can I use other meats?
Ground turkey or chicken work well as substitutes for beef or pork, offering a lighter option with similar flavors.
- → How do I make mashed potatoes extra creamy?
Use whole milk, sour cream, and plenty of butter. Mash thoroughly to achieve a smooth, fluffy consistency.
- → What is the best type of potato?
Russet potatoes are recommended for their starchy texture, resulting in light and fluffy mashed potatoes.
- → How long should meatloaf rest before slicing?
Let it rest for about 10 minutes to allow juices to redistribute, making for cleaner slices and better flavor.
- → Can leftovers be used differently?
Yes, leftover meatloaf makes delicious sandwiches and pairs well with fresh greens for a quick meal.