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 the first time I made this recipe for my family: the aroma in the kitchen made everyone hungry, and slices of meatloaf disappeared quickly. It&s a reliable dish that even picky eaters love!
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
- Large eggs: 2
- Whole milk: ½ cup (120 ml)
- Ketchup: ⅓ cup (80 ml)
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp
- Salt: 1 ½ tsp
- Black pepper: 1 tsp
- Dried thyme: 1 tsp
- Ketchup (for glaze): ½ cup (120 ml)
- Brown sugar (for glaze): 2 tbsp
- Dijon mustard (for glaze): 1 tbsp
- Apple cider vinegar (for glaze): 1 tbsp
- Russet potatoes, peeled and cut into chunks: 2 ½ lbs (1.1 kg)
- Whole milk, warmed (for potatoes): ½ cup (120 ml)
- Unsalted butter (for potatoes): ¼ cup (60 g)
- Sour cream (for potatoes): ½ cup (120 ml)
- Salt (for potatoes): 1 ½ tsp
- Black pepper (for potatoes): ½ tsp
Instructions
- Prepare oven and pan:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
- Mix meatloaf ingredients:
- 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 and glaze:
- 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:
- Bake for 40 minutes. Remove from oven, spread remaining glaze over the top, and bake an additional 20 to 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 to 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.
- Serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Save This meal is always a hit around our dinner table: my kids love helping mash the potatoes, and everyone enjoys gathering for a hearty, satisfying family feast.
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
Nutritional Information (per serving)
Calories: 480, Total Fat: 23 g, Carbohydrates: 37 g, Protein: 29 g
Serving Suggestions
Pair with steamed green beans or roasted carrots for added color and nutrition
Save Give this classic comfort dinner a try: it&s guaranteed to please, and leftovers taste great the next day.
Recipe Guide
- → What cuts of meat work best for meatloaf?
Using an 80/20 ground beef blend combined with ground pork creates a juicy yet firm texture ideal for meatloaf.
- → How do I achieve creamy mashed potatoes?
Boiling russet potatoes until tender then mashing them with warmed milk, butter, and sour cream yields smooth, creamy potatoes.
- → Can I substitute the meat with poultry?
Ground turkey or chicken can be used as alternatives, although the flavor and juiciness may vary slightly.
- → What is the purpose of the glaze on the meatloaf?
The glaze, made from ketchup, brown sugar, mustard, and vinegar, adds a sweet and tangy layer of flavor and a glossy finish.
- → How can I ensure the meatloaf stays moist?
Mix the ingredients gently and avoid overworking the meat; also, resting the loaf after baking helps retain juices.
- → What tools are recommended for preparation?
A large mixing bowl, a loaf pan or baking sheet, a pot for potatoes, and a masher or ricer are essential for this dish.