The Dream Team Ingredients: Creamy Meatloaf
For the Meatloaf:
- 2 lbs ground beef (80/20 blend recommended)
- 1 cup bread crumbs (panko preferred)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
The Dream Team Ingredients: Mashed Potatoes Perfection
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter, unsalted
- 1/4 cup sour cream (optional, but highly recommended!)
- Salt and pepper to taste
Meatloaf Mastery: Step-by-Step Instructions
Meatloaf Prep:
- Get Started: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan.
- Combine Ingredients: In a large bowl, gently combine the ground beef, bread crumbs, chopped onion, minced garlic, milk, egg, Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Avoid overmixing, as this can lead to a tough meatloaf.
- Shape and Bake: Transfer the mixture to the prepared loaf pan and shape it into a loaf. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest: Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
Creamy Sauce Sensation: Step-by-Step Instructions
Sauce Creation:
- Melt Butter: While the meatloaf is baking, prepare the creamy sauce. In a saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown. This is important for thickening the sauce and preventing a floury taste.
- Add Broth: Gradually whisk in the beef broth, making sure to smooth out any lumps.
- Simmer and Thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- Stir in Cream and Season: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
- Simmer Again: Reduce heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.
Mashed Potato Magic: Step-by-Step Instructions
Potato Preparation:
- Boil Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Return: Drain the potatoes well and return them to the pot.
- Mash: Use a potato masher or ricer to mash the potatoes until smooth. Avoid using a blender or food processor, as this can result in gluey mashed potatoes.
- Add Dairy and Butter: Gradually add the milk and butter, stirring until smooth and creamy. Stir in the sour cream (if using).
- Season: Season with salt and pepper to taste.
Tips and Tricks for Meatloaf Success
- Don’t Overmix: Overmixing the meatloaf mixture can result in a tough meatloaf. Gently combine the ingredients until just combined.
- Bread Crumb Choice: Panko bread crumbs provide a lighter texture than regular bread crumbs, but either will work. You can even use crushed crackers in a pinch!
- Onion Prep: Finely chopping the onion ensures that it cooks evenly and doesn’t leave large chunks in the meatloaf. You can also sauté the onion before adding it to the mixture for a sweeter flavor.
- Temperature Check: Use a meat thermometer to ensure that the meatloaf is cooked to an internal temperature of 160°F (71°C).
- Sauce Consistency: If the sauce is too thick, add a little more beef broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Potato Variety: Yukon Gold potatoes are ideal for mashed potatoes because they have a naturally buttery flavor and creamy texture. Russet potatoes can also be used, but they tend to be drier and may require more liquid.
- Warm Dairy: Warming the milk and butter before adding them to the mashed potatoes helps to prevent them from becoming gluey.
- Flavor Boost: For extra flavor, try adding roasted garlic, herbs, or cheese to your mashed potatoes.
Creative Variations to Spice Things Up
- Meatloaf Makeover: Add chopped vegetables like carrots, celery, or bell peppers to the meatloaf mixture for added flavor and nutrients.
- Cheese, Please!: Mix shredded cheddar, mozzarella, or Parmesan cheese into the meatloaf for a cheesy twist.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the meatloaf or sauce for a spicy kick.
- Mushroom Magic: Sautee sliced mushrooms and add them to the creamy sauce for an earthy flavor.
- Herb Infusion: Experiment with different herbs in the meatloaf and mashed potatoes, such as rosemary, sage, or chives.
Serving Suggestions for a Complete Meal
Creamy Meatloaf and Mashed Potatoes is a hearty and satisfying meal on its own, but it can also be paired with other dishes to create a complete and balanced meal. Consider serving it with a side of steamed green beans, roasted asparagus, or a simple side salad. A slice of crusty bread is also a great addition for soaking up the delicious creamy sauce.
More Comfort Food Classics
If you’re craving more comfort food classics, be sure to check out these other delicious recipes! For a cheesy potato dish, try Potatoes Au Gratin or Parmesan Scalloped Potatoes. For another take on meatloaf, give Slow Cooker Salisbury Steak a try. If you prefer your beef with potatoes, try Garlic Butter Beef Potatoes. Or, for a roast option, consider French Onion Roast. And for a fun twist on Salisbury steak, try Salisbury Steak Meatballs. Enjoy!
Make-Ahead Tips for Easy Meal Prep
Want to get ahead of the game? Here’s how to prep parts of this meal in advance:
- Meatloaf: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.
- Creamy Sauce: The creamy sauce can also be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.
- Mashed Potatoes: Mashed potatoes are best served fresh, but you can make them up to a few hours in advance. Keep them warm in a slow cooker or covered in a heat-safe dish in a warm oven (around 200°F). Add a splash of milk or cream before serving to freshen them up.
Storage and Reheating Instructions
Leftover Creamy Meatloaf and Mashed Potatoes can be stored in the refrigerator for up to 3 days. Reheat the meatloaf in the oven or microwave until heated through. Reheat the mashed potatoes in the microwave or on the stovetop, adding a splash of milk or cream to restore their creamy texture.
Creamy Meatloaf and Mashed Potatoes: The Perfect Pair
Creamy Meatloaf and Mashed Potatoes is a timeless classic for a reason. With a few simple tweaks, you can elevate this humble meal into something truly special. Don’t be afraid to experiment with different flavors and ingredients to create a dish that’s perfect for you and your family. Happy cooking, and enjoy every delicious bite!
What is the recommended blend of ground beef for the meatloaf?
The recipe recommends using an 80/20 blend of ground beef for the meatloaf.
What kind of potatoes are best for mashed potatoes in this recipe, and why?
Yukon Gold potatoes are ideal because they have a naturally buttery flavor and creamy texture. Russet potatoes can be used, but they tend to be drier.
How can I prevent my mashed potatoes from becoming gluey?
Avoid using a blender or food processor when mashing. Also, warm the milk and butter before adding them to the potatoes.
How long can I store leftover Creamy Meatloaf and Mashed Potatoes in the refrigerator?
Leftover Creamy Meatloaf and Mashed Potatoes can be stored in the refrigerator for up to 3 days.
Creamy Meatloaf and Mashed Potatoes Ultimate
This Creamy Meatloaf and Mashed Potatoes recipe elevates classic comfort food with a juicy, flavor-packed meatloaf draped in a luscious, creamy sauce, paired with fluffy, buttery mashed potatoes. Say goodbye to dry meatloaf and gluey potatoes, and prepare for a dinner that will have everyone asking for seconds!
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan.
- In a large bowl, gently combine the ground beef, bread crumbs, chopped onion, minced garlic, milk, egg, Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Avoid overmixing.
- Transfer the mixture to the prepared loaf pan and shape it into a loaf.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
- While the meatloaf is baking, prepare the creamy sauce. In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown.
- Gradually whisk in the beef broth, making sure to smooth out any lumps.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
- Reduce heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.
- Place the peeled and quartered potatoes in a large pot and cover with cold water.
- Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes well and return them to the pot.
- Use a potato masher or ricer to mash the potatoes until smooth.
- Gradually add the milk and butter, stirring until smooth and creamy. Stir in the sour cream (if using).
- Season with salt and pepper to taste.
- Serve meatloaf slices topped with creamy sauce alongside mashed potatoes.
Notes
Don’t overmix the meatloaf mixture to avoid a tough meatloaf. Panko bread crumbs provide a lighter texture, but regular bread crumbs can be substituted. Yukon Gold potatoes are ideal for mashed potatoes due to their naturally buttery flavor. Warm the milk and butter before adding them to the mashed potatoes to prevent them from becoming gluey. The meatloaf mixture can be prepared up to 24 hours in advance. The creamy sauce can be made up to 2 days in advance. Leftovers can be stored in the refrigerator for up to 3 days.
