Enjoy this comforting classic meatloaf recipe with creamy mashed potatoes. Perfectly seasoned and tender, it’s a hearty meal for any occasion.
Let’s take a closer look at each ingredient, why it’s important, and how you can adjust for flavor variations.
For the Meatloaf:
Ingredient Breakdown
Ground Beef (1 lb): The base of any classic meatloaf, ground beef adds flavor and a bit of fat for juiciness. Choose a blend that’s 80% lean, so the meatloaf isn’t too greasy yet stays moist.
Breadcrumbs (1 cup): Breadcrumbs act as a binder, keeping the meatloaf from falling apart. They also absorb juices, preventing the loaf from drying out. Use fresh or panko breadcrumbs for a more tender texture.
Milk (1/2 cup): Milk softens the breadcrumbs and adds a bit of creaminess to the mixture. This extra moisture ensures that the meatloaf has a tender bite rather than being too dense.
Onion (1 medium, finely chopped): The onion provides flavor depth, a subtle sweetness, and moisture to the meatloaf. Dice it finely to avoid large chunks in the finished dish.
Garlic (2 cloves, minced): Garlic adds a savory aroma and enhances the beef natural flavors. Adjust the garlic amount to your taste.
Eggs (2 large): Eggs are a crucial binder, helping to hold the meat mixture together and giving the meatloaf structure. Without eggs, the loaf may crumble when sliced.
Ketchup (1/4 cup, plus more for topping): Ketchup adds tanginess and sweetness. It’s a key ingredient for the glaze on top of the loaf, creating that classic, slightly caramelized crust as it bakes.
Worcestershire Sauce (2 tbsp): This is a flavor powerhouse, adding umami, a hint of sweetness, and a tangy, savory kick. Worcestershire sauce enriches the taste of the meat.
Salt and Pepper: Essential seasonings to enhance the flavors of all ingredients. Be careful with salt as some ketchups and Worcestershire sauces are already salty.For the Mashed Potatoes:
Potatoes (2 lbs): Yukon Gold or Russet potatoes are ideal for mashing because they yield a creamy, fluffy texture. Yukon Golds have a natural butteriness, while Russets are lighter and fluffier.
Milk (1/2 cup): Warm milk combines with potatoes to create a silky, smooth consistency. Warm milk is key for achieving a creamy mash without the potatoes seizing up.
Butter (1/4 cup): Butter adds richness and helps achieve the creaminess that makes mashed potatoes so comforting. You can add extra butter for an indulgent flavor.
Salt and Pepper: Season to taste. Salt brings out the potatoes’ natural sweetness, while pepper adds a hint of spice. Freshly ground black pepper gives the best flavor.Step-by-Step Instructions
Now, let’s walk through each step in detail, with tips for the best possible results.
- Preheat the Oven
Set your oven to 350°F (175°C). A moderate oven temperature is best for cooking meatloaf evenly without drying it out. This temperature allows the meatloaf to cook through while forming a tasty crust on the outside.
- Prepare the Meatloaf Mixture
Combine Ingredients:
In a large mixing bowl, add the ground beef, breadcrumbs, milk, chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, and pepper. Use a spoon or your hands to mix everything gently until just combined. Avoid over-mixing, which can result in a tough meatloaf.
Tips for Mixing:
Use a light touch when mixing. The goal is to distribute ingredients without compacting the meat.
Use your hands to feel when the mixture comes together. You’ll notice when it’s just combined – that’s the moment to stop mixing.- Shape the Meatloaf
Form the meat mixture into a loaf shape, either on a lined baking sheet or in a loaf pan. Shaping the meatloaf on a sheet allows it to get a crispier crust on all sides, while a loaf pan provides more support and keeps it moist. Press the mixture into a tight loaf to avoid air pockets, which can cause it to crumble.
Tip: If you want a healthier alternative, line the baking sheet with parchment paper. This reduces sticking and makes cleanup easier.
- Top with Ketchup
Spread a thin layer of ketchup over the top of the loaf. As it bakes, the ketchup caramelizes, adding a tangy sweetness that balances the savory flavors of the meat. You can also try BBQ sauce or tomato paste mixed with a bit of honey for a slightly different flavor profile.
- Bake the Meatloaf
Place the meatloaf in the preheated oven and bake for about 1 hour. Use a meat thermometer to check for doneness – the internal temperature should reach 160°F (71°C) for safe consumption. Baking times can vary slightly depending on your oven, so check the meatloaf at around the 50-minute mark.
Tip: For extra moisture, place a small dish of water in the oven with the meatloaf. This will create steam, keeping the meatloaf from drying out.
6. Prepare the Mashed Potatoes While Baking
As the meatloaf bakes, it’s time to make the mashed potatoes.
Peel and Cube the Potatoes:
Peel the potatoes for a smoother mash. Cut them into 1-inch cubes so they cook evenly and more quickly. Place them in a large pot of cold, salted water. Starting with cold water ensures even cooking, as the potatoes heat up gradually.
Boil the Potatoes:
Bring the water to a boil over medium-high heat. Once it’s boiling, reduce to a simmer and cook for 15–20 minutes or until the potatoes are fork-tender. They’re ready when a fork or knife easily pierces through without resistance.
Drain and Mash:
Drain the cooked potatoes well. Use a potato masher or ricer for the creamiest texture. Avoid over-mixing, which can make mashed potatoes gluey.
Add Milk and Butter:
Warm the milk in a small saucepan or microwave before adding it to the potatoes. This keeps the potatoes hot and helps create a smooth, creamy consistency. Add the butter as well, mashing until the potatoes are smooth and well-combined.
Season:
Add salt and pepper to taste. For an extra hint of flavor, you can add a pinch of garlic powder or fresh chives for garnish.
7. Serve the Meatloaf and Mashed Potatoes
Remove the meatloaf from the oven and let it rest for about 5–10 minutes. Resting allows the juices to redistribute, keeping each slice moist. Slice the meatloaf into even pieces and serve with a generous scoop of mashed potatoes.
Suggested Sides:
- A side of steamed green beans, roasted carrots, or a fresh garden salad pairs well with the rich flavors of meatloaf and potatoes.
- For a bit of crunch, serve with a slice of garlic bread or a sprinkle of fried onions on top of the mashed potatoes.
Tips for Perfecting Your Meatloaf and Mashed Potatoes
- Texture of the Meatloaf: If you like a more crumbly meatloaf, add fewer breadcrumbs. For a firmer loaf, slightly increase the breadcrumbs or use a bit more egg.
- Customize the Glaze: For a sweet-and-spicy glaze, mix ketchup with a dash of hot sauce or honey. You can also try balsamic vinegar for a touch of acidity.
- Creamier Potatoes: If you prefer ultra-creamy mashed potatoes, add a touch more butter or swap half the milk with cream. For a lighter version, use chicken broth in place of some milk.
Make-Ahead and Storage Tips
Refrigerating Leftovers: Store leftover meatloaf in an airtight container for up to 3 days in the refrigerator. Mashed potatoes can be stored similarly, although they may thicken in the fridge. To reheat, add a splash of milk to loosen the texture.
Freezing Meatloaf: Meatloaf freezes well. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat meatloaf in the oven at 300°F (150°C) until warmed through. This helps retain its moisture and texture. The microwave can dry it out, so use that option only if you’re in a rush.
Conclusion
This Classic Meatloaf with Creamy Mashed Potatoes recipe combines savory, comforting flavors that everyone will enjoy. Each bite brings a mix of tender meat, creamy potatoes, and a hint of tanginess from the ketchup glaze.
| Prep Time | Cook Time | Total Time |
| 20 minutes | 1 hour | 1 hour 20 minutes |