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 remember making this classic meatloaf & mashed potatoes for a Sunday dinner, enjoying the savory aroma wafting from the oven, and gathering everyone around the table for a meal that felt like home.
Ingredients
- Ground beef (80/20 blend recommended): 1 ½ lbs (680 g)
- Ground pork: ½ lb (225 g)
- Breadcrumbs: 1 cup (100 g)
- Onion, finely chopped: 1 medium
- Garlic, minced: 2 cloves
- Eggs: 2 large
- Whole milk: ½ cup (120 ml)
- Ketchup: ⅓ cup (80 ml) for meatloaf, ½ cup (120 ml) for glaze
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp for meatloaf, 1 tbsp for glaze
- Salt: 1 ½ tsp for meatloaf, 1 ½ tsp for potatoes, 1 tsp for boiling potatoes
- Black pepper: 1 tsp for meatloaf, ½ tsp for potatoes
- Dried thyme: 1 tsp
- Brown sugar: 2 tbsp (for glaze)
- Apple cider vinegar: 1 tbsp (for glaze)
- Russet potatoes, peeled and cut into chunks: 2 ½ lbs (1.1 kg)
- Whole milk, warmed (for potatoes): ½ cup (120 ml)
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
Instructions
- Prepare Oven & Pan:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Mix Meatloaf:
- 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 Loaf:
- Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Make 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 Meatloaf (First Stage):
- 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.
- Prepare 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 Sharing a plate of this meatloaf and mashed potatoes brings back memories of laughing together and second helpings at our kitchen table.
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 (per serving)
Calories: 480. Total Fat: 23 g. Carbohydrates: 37 g. Protein: 29 g.
Save Enjoy this classic dinner that warms hearts and fills bellies — a timeless favorite for good reason.
Kitchen Guide
- → What kind of beef is best for the loaf?
An 80/20 blend of ground beef (80% lean, 20% fat) gives the best balance of moisture and flavor.
- → Can I substitute the pork in the mix?
Yes, ground turkey or chicken work well as substitutes for pork or beef if you prefer lighter options.
- → How do I achieve smooth mashed potatoes?
Use russet potatoes, warm milk, plenty of butter, and a masher or ricer to create creamy, lump-free potatoes.
- → How do I know when the loaf is cooked through?
Check with a meat thermometer; it should reach an internal temperature of 160°F (71°C).
- → Are there ways to add flavor to the potatoes?
Stir in fresh herbs like parsley or chives, and season well with salt and pepper for extra flavor.