Save to Pinterest Few meals comfort my family quite like a classic meatloaf with mashed potatoes. This recipe is all about cozy flavors and simple ingredients that always bring everyone back to the table with smiles. The tender slices of meatloaf paired with creamy potatoes make it an unbeatable weeknight dinner or Sunday supper.
Every time I make this meatloaf it reminds me of chilly evenings when my grandmother would pull out the old pan and the house would fill with comforting aromas. Now my own kids request this dish anytime they get a taste of mashed potatoes.
Ingredients
- Ground beef: Use a blend with at least some fat for the juiciest loaf. Aim for high quality meat for the best flavor.
- Breadcrumbs: Help to bind the loaf and keep it moist. Day old bread pulsed in a food processor works very well for homemade breadcrumbs.
- Egg: Gives the meat structure and ensures it holds together while baking.
- Ketchup: Brings out savory tang and a hint of sweetness. You can try homemade or store bought.
- Potatoes: Choose russet or Yukon gold for fluffiest mash. Look for firm potatoes with no green tinge or sprouts.
- Milk: Adds creaminess to the mashed potatoes. Use whole milk if you want them extra rich.
- Butter: Melts into the potatoes for buttery flavor. Use real butter for best results.
- Salt and pepper: Brings out the flavors in both the loaf and potatoes. Taste and adjust as you cook.
Instructions
- Prep the Meat Mixture:
- Combine ground beef, breadcrumbs, egg, and ketchup in a large bowl. Mix with your hands until the ingredients are fully incorporated but do not overmix to keep the meatloaf tender.
- Shape and Bake:
- Shape the meat mixture into a rectangle or oval about eight inches long and place on a rimmed baking sheet or loaf pan. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about one hour until the top is caramelized and the internal temperature reaches at least one hundred sixty degrees Fahrenheit.
- Start the Potatoes:
- While the meatloaf bakes, peel and chop the potatoes into even sized chunks. Place in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil then simmer for about twenty minutes until the potatoes are fork tender.
- Mash and Mix:
- Drain the potatoes well. Return to the pot and mash thoroughly. Add milk and butter in increments, mashing until smooth and creamy. Add salt and pepper to taste.
- Slice and Serve:
- Let the meatloaf rest for about five to ten minutes before slicing. Serve each piece with a generous scoop of mashed potatoes and a drizzle of meatloaf juices if desired.
Save to Pinterest My favorite part about this dish is stirring in an extra knob of butter at the very end of the mashed potatoes. Just like my mom used to do for an extra creamy bite. The aroma of the meatloaf baking always transports me to childhood Sundays with the family crowded around the table.
Storage Tips
Refrigerate leftovers in airtight containers for up to four days. For best results reheat slices of meatloaf and a scoop of mashed potatoes covered in the microwave or a low oven with a splash of milk.
Ingredient Substitutions
Ground turkey or chicken can stand in for beef for a lighter version. You can swap whole wheat breadcrumbs or even crushed crackers for a bit of crunch. Dairy free milk and plant butter make the potatoes accessible for everyone.
Serving Suggestions
Add steamed green beans, roasted carrots, or peas for a bit of color and nutrition. Warm rolls or a crisp salad can elevate the meal even further. Sometimes I sprinkle crispy fried onions on top for a savory finish.
Cultural Context
Meatloaf is a beloved staple across American dinner tables dating back to thriftier times. Post war cookbooks popularized it as a way to stretch available meat and nowadays it lives on for its warm hearty appeal.
Seasonal Adaptations
Add roasted garlic or herbs like thyme and chives to the mashed potatoes in spring. Mix a splash of Worcestershire sauce into the meatloaf for bolder winter flavor. Top with a glaze of brown sugar and mustard for the holidays.
Success Stories
A friend once doubled this recipe for a birthday potluck and the pan was scraped clean before dessert came out. I have brought it to neighbors after big moves or tough weeks and it always gets rave reviews.
Freezer Meal Conversion
Shape and freeze the uncooked meatloaf tightly wrapped for up to two months. Thaw in the fridge overnight then bake as usual. Leftover mashed potatoes do not freeze as perfectly but you can reheat with extra milk and butter to revive them.
Save to Pinterest This classic dinner is the kind of recipe that turns ordinary nights into family memories. Enjoy every bite and savor the comfort it brings to your table.
Common Recipe Questions
- → How can I keep meatloaf moist?
Mixing in egg, breadcrumbs, and ketchup helps retain moisture. Avoid overmixing the ground beef to keep the texture tender.
- → What kind of potatoes work best for mashing?
Russet or Yukon Gold potatoes are ideal for mashed potatoes due to their starchy, creamy texture when cooked and mashed.
- → Can I prepare the mashed potatoes ahead of time?
Yes, make them in advance and reheat gently with a little extra milk or butter to restore creaminess before serving.
- → What are good additions to the meatloaf?
Chopped onion, garlic, or herbs like parsley add more flavor to the meatloaf mix. Cheddar cheese can also be added for richness.
- → How do I serve meatloaf and mashed potatoes attractively?
Slice the meatloaf neatly and plate with a scoop of mashed potatoes. Garnish with chopped herbs or a drizzle of gravy for a finished touch.