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A classic meatloaf dinner served with mashed potatoes and gravy.

Classic Meatloaf Dinner with Potatoes

A comforting and classic meatloaf dinner featuring a savory meatloaf with a tangy glaze, accompanied by creamy mashed potatoes.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • skillet
  • large mixing bowl
  • baking dish
  • small bowl
  • large pot
  • potato masher

Ingredients
  

For the Meatloaf:

  • 2 pounds ground beef 80/20 lean-to-fat ratio
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • 1 cup Panko or regular breadcrumbs plain
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • 1 tablespoon Dijon or yellow mustard
  • 1 teaspoon Italian seasoning or mix of dried thyme and parsley
  • Salt and black pepper to taste
  • 1 tablespoon oil for sautéing aromatics

For the Potatoes (Mashed):

  • 2-3 pounds Yukon Gold or Russet potatoes
  • 4 tablespoons butter
  • 1/2 cup milk or cream
  • Salt and pepper to taste

For the Glaze (Optional but Recommended):

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions
 

Part 1: The Classic Meatloaf

  • Heat oil in a skillet, sauté onion until soft, then add minced garlic and cook until fragrant. Let the mixture cool slightly.
  • Gently combine ground beef, cooled onion and garlic, breadcrumbs, egg, milk, Worcestershire sauce, 1/4 cup ketchup, mustard, herbs, salt, and pepper in a large bowl. Mix carefully to avoid overmixing.
  • Transfer the meatloaf mixture to a 9x5 inch loaf pan or shape it into a free-form loaf on a foil-lined baking sheet.
  • Whisk together 1/2 cup ketchup, brown sugar, and apple cider vinegar in a small bowl to make the glaze.
  • Preheat oven to 375°F (190°C) and bake the meatloaf for 45 minutes.
  • Remove the meatloaf, spread the glaze, and continue baking for 15-20 minutes until the internal temperature reaches 160°F (71°C).
  • Let the meatloaf rest for 10-15 minutes after baking to redistribute juices before slicing.

Part 2: The Potatoes (For Creamy Mashed Potatoes)

  • Peel and cut potatoes into 1-inch pieces, then place them in a large pot.
  • Cover potatoes with cold water, add salt, bring to a boil, then simmer until fork-tender (15-20 minutes).
  • Drain potatoes, return to the hot pot, add butter and milk/cream, then mash until smooth and season with salt and pepper.

Notes

For best results, do not overmix the meatloaf mixture. Resting the meatloaf is crucial for moisture and flavor. You can prepare the glaze while the meatloaf bakes for the first 45 minutes.