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Creamy Meatloaf and Mashed Potatoes are shown in a tempting featured image, ready to be devoured.

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!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 blend
  • 1 cup panko bread crumbs
  • 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 to taste
  • Pepper to taste
  • 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
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Large bowl
  • Loaf pan
  • Saucepan
  • Whisk
  • Large pot
  • Potato masher or ricer
  • Measuring cups and spoons
  • Meat thermometer
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan.
  2. 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.
  3. Transfer the mixture to the prepared loaf pan and shape it into a loaf.
  4. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
  5. Let the meatloaf rest for 10 minutes before slicing.
  6. While the meatloaf is baking, prepare the creamy sauce. In a saucepan, melt the butter over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown.
  8. Gradually whisk in the beef broth, making sure to smooth out any lumps.
  9. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
  10. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
  11. Reduce heat to low and simmer for another 2-3 minutes, allowing the flavors to meld.
  12. Place the peeled and quartered potatoes in a large pot and cover with cold water.
  13. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
  14. Drain the potatoes well and return them to the pot.
  15. Use a potato masher or ricer to mash the potatoes until smooth.
  16. Gradually add the milk and butter, stirring until smooth and creamy. Stir in the sour cream (if using).
  17. Season with salt and pepper to taste.
  18. 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.