Pin this 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 first served this classic meatloaf and mashed potatoes to my family and it quickly became a favorite comfort meal that everyone asks for again and again.
Ingredients
- Ground beef: 1 ½ lbs (680 g) (80/20 blend recommended)
- Ground pork: ½ lb (225 g)
- Breadcrumbs: 1 cup (100 g)
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Eggs: 2 large
- Whole milk: ½ cup (120 ml) plus ½ cup (120 ml) warmed for potatoes
- Ketchup: ⅓ cup (80 ml) plus ½ cup (120 ml) for glaze
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp plus 1 tbsp for glaze
- Salt: 1 ½ tsp for meatloaf plus 1 ½ tsp for potatoes
- Black pepper: 1 tsp for meatloaf plus ½ tsp for potatoes
- Dried thyme: 1 tsp
- Brown sugar: 2 tbsp for glaze
- Apple cider vinegar: 1 tbsp for glaze
- Russet potatoes: 2 ½ lbs (1.1 kg), peeled and cut into chunks
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
Instructions
- Preheat oven:
- 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 meatloaf:
- Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Prepare 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 25 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Cook 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 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.
- Rest and serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Pin this This dish always brings my family together around the dinner table sharing stories and enjoying comfort food at its best.
Variations
Try substituting ground turkey or chicken for a leaner option, or add chopped parsley to the mashed potatoes for extra freshness.
Serving Suggestions
Pair this meatloaf with a medium-bodied red wine, such as Merlot or Cabernet Sauvignon, and a simple green vegetable side.
Storage Tips
Leftover meatloaf makes excellent sandwiches. Store leftover meatloaf and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days.
Pin this This timeless recipe is simple yet satisfying offering both flavor and comfort in every bite.
Frequently Asked Recipe Questions
- → What blend of meat is used for the meatloaf?
The meatloaf combines ground beef (80/20 blend) and ground pork for a flavorful and juicy texture.
- → How is the glaze for the meatloaf prepared?
The glaze mixes ketchup, brown sugar, Dijon mustard, and apple cider vinegar, creating a sweet and tangy topping.
- → What makes the mashed potatoes creamy?
The mashed potatoes become creamy with the addition of warm milk, unsalted butter, and sour cream.
- → Can the meat be substituted for other proteins?
Yes, ground turkey or chicken can be used instead of the beef and pork blend for a lighter variation.
- → What cooking temperature and time are recommended?
Bake at 350°F (175°C) for about 60-65 minutes, glazing midway, until the internal temperature reaches 160°F (71°C).
- → Are there any suggested pairings for this dish?
This dish pairs well with medium-bodied red wines like Merlot or Cabernet Sauvignon.