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 the first time I made this classic meatloaf and mashed potatoes for a chilly Sunday supper with my family. It instantly became a staple on our dinner table, and the leftovers are just as delicious the next day.
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
- Whole milk: ½ cup (120 ml)
- Ketchup: ⅓ cup (80 ml) for loaf; ½ cup (120 ml) for glaze
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp for loaf; 1 tbsp for glaze
- Salt: 1 ½ tsp for loaf; 1 ½ tsp for potatoes; 1 tsp for boiling potatoes
- Black pepper: 1 tsp for loaf; ½ tsp for potatoes
- Dried thyme: 1 tsp
- Brown sugar: 2 tbsp, for glaze
- Apple cider vinegar: 1 tbsp, for glaze
- Russet potatoes: 2 ½ lbs (1.1 kg), peeled and cut into chunks
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
Instructions
- Prepare Meatloaf:
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or lightly grease 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 into loaf on baking sheet or press into pan.
- Make Glaze:
- In a small bowl, stir together ketchup, brown sugar, Dijon mustard, and apple cider vinegar for glaze. Spread half glaze over meatloaf.
- Bake Meatloaf:
- Bake for 40 minutes. Remove from oven, spread remaining glaze over top, and bake an additional 20–25 minutes, or until internal temperature of 160°F (71°C) is reached.
- Cook Potatoes:
- While meatloaf bakes, place potatoes in large pot, cover with cold water, add 1 tsp salt. Bring to boil, reduce to simmer, and cook until potatoes are very tender, about 18–20 minutes.
- Mash Potatoes:
- Drain potatoes, return to pot, add warm milk, butter, sour cream, salt, and pepper. Mash until smooth and creamy.
- Slice and Serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Save When my kids help mash the potatoes, it turns dinner into an event everyone looks forward to. The aroma always brings everyone to the kitchen before it’s even served.
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). If using store-bought breadcrumbs or Worcestershire sauce, check labels for potential allergens.
Nutritional Information
Calories: 480. Total Fat: 23 g. Carbohydrates: 37 g. Protein: 29 g per serving.
Save This classic meal is sure to become a favorite in your home. Enjoy every comforting bite with those you love.
Recipe FAQ
- → What blend of meat works best?
Use a mix of ground beef and ground pork for optimum juiciness and flavor. An 80/20 beef blend is recommended.
- → How do I keep meatloaf moist?
Adding milk, eggs, and breadcrumbs helps retain moisture. Avoid overmixing to keep the loaf tender.
- → Can I prepare mashed potatoes ahead?
Yes, prepare and reheat mashed potatoes gently with extra milk or butter to restore creaminess before serving.
- → What can I substitute for ground pork?
Ground turkey or chicken can be used for a lighter flavor without sacrificing texture in the loaf.
- → What wine pairs well with this dish?
Medium-bodied reds like Merlot or Cabernet Sauvignon complement the flavors nicely.
- → How should leftovers be stored?
Cool and refrigerate leftovers in an airtight container. They keep well for up to 3 days and are great in sandwiches.