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A serving of classic meatloaf with a generous side of mashed potatoes on a white plate.

Classic Meatloaf with Creamy Mashed Potatoes

This classic recipe features a juicy meatloaf served alongside creamy, fluffy mashed potatoes. It's a comforting and hearty meal perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Small Bowl
  • Large Pot
  • Potato Masher
  • Meat Thermometer

Ingredients
  

For the Classic Meatloaf:

  • 1.5 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1/2 cup Breadcrumbs (Panko or plain)
  • 1 Egg large
  • 1/4 cup Milk (whole)
  • 1/2 cup Onion finely diced
  • 2 Garlic cloves, minced
  • 1 tbsp Worcestershire Sauce
  • 1/4 cup Ketchup (for mixture) + 2-3 tbsp (for glaze)
  • 1 tbsp Mustard (Dijon or yellow)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • Water or Brown Sugar (optional): a splash or tiny bit for glaze

For the Creamy Mashed Potatoes:

  • 2 lbs Potatoes (Russet or Yukon Gold)
  • 1/2 Butter stick (4 tbsp)
  • 1/4 - 1/2 cup Milk or Cream warmed (whole milk or half-and-half)
  • Salt to taste
  • White Pepper to taste

Instructions
 

For the Classic Meatloaf:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the egg, 1/4 cup milk, Worcestershire sauce, 1/4 cup ketchup, and mustard.
  • Stir in the finely diced onion and minced garlic.
  • Add the breadcrumbs, salt, and black pepper; stir and let sit for a minute to absorb liquid.
  • Gently mix the ground beef into the bowl until just combined to avoid overmixing.
  • Form the mixture into a loaf shape on the prepared baking sheet.
  • Mix the remaining ketchup with water or brown sugar for a glaze, then spread it evenly over the meatloaf.
  • Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
  • Remove from oven and let the meatloaf rest for 10-15 minutes before slicing to redistribute juices.

For the Creamy Mashed Potatoes:

  • Peel and cut potatoes into uniform 1-inch chunks.
  • Place potatoes in a large pot, cover with cold water, add salt, and bring to a boil; simmer until tender (15-20 minutes).
  • Drain potatoes thoroughly, then return to the hot pot over very low heat for a minute or two to steam off excess moisture.
  • Add butter to the hot potatoes and mash until most lumps are gone.
  • Gradually add warmed milk or cream, mashing until the desired consistency is reached.
  • Season with salt and white pepper to taste, then stir until well combined and smooth.

Notes

For the best results, do not overmix the meatloaf mixture. Resting the meatloaf after baking is crucial for a moist and flavorful dish. You can adjust the amount of milk or cream in the mashed potatoes to achieve your preferred consistency. Optional sides include steamed green beans, roasted carrots, or a simple side salad.