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A delicious plate of Meatloaf Mashed Potatoes is shown as the featured image for a food blog post.

Ultimate Meatloaf and Mashed Potatoes

This recipe combines a savory, perfectly seasoned meatloaf with creamy, dreamy mashed potatoes for a comforting and unforgettable meal. It's a weeknight hero that transforms simple ingredients into a family favorite, guaranteed to bring smiles to the table.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 blend
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk or more, to desired consistency
  • 4 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • 1/4 cup sour cream or cream cheese optional
  • 1/4 cup ketchup for glaze
  • 1 tablespoon brown sugar for glaze
  • 1 teaspoon vinegar apple cider or white) (for glaze

Equipment

  • Large bowl
  • Small bowl
  • Measuring cups and spoons
  • Loaf pan (9x5 inches)
  • Potato masher or electric mixer
  • Large pot
  • Meat thermometer
  • Whisk
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the milk and egg.
  3. Add the breadcrumbs and let them soak in the milk mixture for a few minutes.
  4. Add the chopped onion, minced garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper to the bowl.
  5. Gently mix in the ground beef until just incorporated. Avoid overmixing.
  6. Transfer the mixture to a loaf pan (about 9x5 inches).
  7. Gently press it into the pan, ensuring it's evenly distributed.
  8. If using a glaze, whisk together the ketchup, brown sugar, and vinegar in a small bowl.
  9. Spread the glaze evenly over the top of the meatloaf.
  10. Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing.
  12. Place the peeled and quartered potatoes in a large pot.
  13. Cover with cold water and add a pinch of salt.
  14. Bring to a boil and cook until the potatoes are fork-tender (about 15-20 minutes).
  15. Drain the potatoes well and return them to the pot.
  16. Use a potato masher or an electric mixer to mash the potatoes until smooth.
  17. Gradually add the milk and butter, mixing until you reach your desired consistency.
  18. For extra creaminess, stir in sour cream or cream cheese.
  19. Season with salt and pepper to taste.

Notes

For a dry meatloaf, ensure you're not overmixing the meat and that you soak the breadcrumbs in milk. Adding extra ketchup or Worcestershire sauce can also help. To avoid gluey mashed potatoes, avoid overworking them when mashing and use a ricer for the fluffiest results. You can assemble the meatloaf a day ahead of time and store it in the refrigerator. Mashed potatoes are best served fresh, but can be made a few hours ahead and kept warm in a slow cooker.