Meatloaf with Mashed Potatoes

Name: Meatloaf with Mashed Potatoes
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Ground Beef, 80/20; 1 cups Breadcrumbs, plain; 1/2 cups Milk, whole; 2 large Eggs; 1 medium Onions, finely chopped; 2 cloves of Garlic, minced; 1/4 cups Ketchup; 1 tbsp Worcestershire Sauce; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 1/3 cups Ketchup; 2 tbsp Brown Sugar; 1 tbsp Apple Cider Vinegar; 1 tsp Worcestershire Sauce; 3 lbs Russet Potatoes, peeled and cut into chunks; 6 tbsp Butter, unsalted; 3/4 cups Milk, whole; 1/4 cups Heavy Cream; 1 tbsp Kosher Salt, for the boiling water; 1 tsp Kosher Salt, to season the mash; 1/2 tsp Pepper (Black)

This classic meatloaf is moist and comforting, glazed with a sweet-tangy topping and served alongside creamy mashed russet potatoes. It’s an easy, family-friendly dinner that fills the kitchen with warm, savory aromas and a caramelized glaze.

This classic meatloaf is moist and comforting, glazed with a sweet-tangy topping and served alongside creamy mashed russet potatoe... Show more

Traditional American Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

1 hr30 min

Price

1,57 €

Calories

762 kcal

easy

meal prep

high protein

low sugar

Method

Prep the veg

Peel the Russet Potatoes and cut them into 1- to 2-inch chunks, then finely chop the Onion and mince the Garlic. If the potatoes sit for a few minutes before cooking, keep them in cold water so they stay fresh-looking.

Heat the oven

Set the oven to 375° F and place a rack in the middle.

Mix the meatloaf

In a large bowl, combine the Ground Beef (80/20), Breadcrumbs (plain), Milk (whole), Eggs, chopped onion, minced garlic, Ketchup, Worcestershire Sauce, Kosher Salt, and Pepper (Black). Mix gently with your hands or a spoon just until everything looks evenly combined; the mixture should feel moist and hold together without being packed tight.

Stir the glaze

In a small bowl, stir together the remaining ketchup, Brown Sugar, Apple Cider Vinegar, and Worcestershire sauce until smooth and glossy.

Bake the loaf

Shape the meat mixture into a compact loaf on a foil-lined baking sheet. Spoon about half of the glaze over the top, then bake for 35 minutes. About halfway through that bake, start the potatoes in a separate pot so the sides finish together. Brush on the remaining glaze and bake for 15 to 20 minutes more, until the center reaches 160° F and the top is deeply browned and sticky. Let the meatloaf rest for 10 minutes before slicing.

Boil the potatoes

Put the potato chunks in a large pot and cover them with cold water by at least 1 inch. Season the water generously with salt, bring it to a boil over high heat, then lower to a gentle simmer for 15 to 20 minutes until the potatoes are very tender and a fork slips in easily.

Drain them well

Drain the potatoes thoroughly, then let them sit in the hot pot for 1 minute so the extra moisture steams off and the mash turns out fluffy.

Mash and serve

Return the potatoes to the pot and add the Butter (unsalted), milk, and Heavy Cream. Season with the remaining salt and pepper, then mash with a potato masher or the back of a sturdy fork until creamy and smooth, or leave a little texture if you like a rustic mash. Slice the rested meatloaf and serve it with the mashed potatoes, spooning any extra glaze over the top.