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.
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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)
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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.
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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.
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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.
