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 for my family on a cool evening. The aroma filled the house and brought everyone to the table, eager to enjoy a classic comfort meal together.
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
- Eggs: 2 large
- Whole milk: ½ cup (120 ml), plus ½ cup (120 ml) for mashed potatoes, warmed
- Ketchup: ⅓ cup (80 ml) for meatloaf & ½ cup (120 ml) for glaze
- Worcestershire sauce: 2 tbsp
- Dijon mustard: 2 tsp for meatloaf, 1 tbsp for glaze
- Salt: 1 ½ tsp for meatloaf, 1 ½ tsp for mashed potatoes
- Black pepper: 1 tsp for meatloaf, ½ tsp for mashed potatoes
- Dried thyme: 1 tsp
- Brown sugar: 2 tbsp for glaze
- Apple cider vinegar: 1 tbsp for glaze
- Russet potatoes, peeled and cut into chunks: 2 ½ lbs (1.1 kg)
- Unsalted butter: ¼ cup (60 g)
- Sour cream: ½ cup (120 ml)
Instructions
- Prepare Oven & 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 Meatloaf:
- Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
- Mix 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:
- 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.
- 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 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.
- Rest & Serve:
- Let meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes.
Save Serving this classic combination always brings back memories of cozy Sunday dinners and laughter around the table with loved ones.
Serving Suggestions
Pair your meatloaf and mashed potatoes with steamed green beans, roasted carrots, or a crisp salad for a complete meal.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Allergen & Nutrition Info
This recipe contains eggs, dairy, gluten (breadcrumbs), and mustard. Per serving: 480 calories, 23 g total fat, 37 g carbohydrates, 29 g protein.
Save This classic dinner is always a crowd-pleaser. Enjoy every bite with your favorite people gathered around the table.
Kitchen Guide
- → What type of ground meat is used?
A blend of 80/20 ground beef and ground pork is used for a juicy and flavorful meatloaf.
- → How is the glaze made?
The glaze combines ketchup, brown sugar, Dijon mustard, and apple cider vinegar for a tangy, sweet finish.
- → How should the mashed potatoes be prepared?
Russet potatoes are boiled until tender, then mashed with warm milk, butter, sour cream, salt, and pepper for creaminess.
- → Can the meatloaf mixture be shaped differently?
Yes, it can be shaped into a loaf on a baking sheet or pressed into a loaf pan before baking.
- → How long should the meatloaf rest before serving?
Allow the meatloaf to rest for 10 minutes after baking to retain juices before slicing.
- → Are there any substitutions for the ground meats?
Ground turkey or chicken can be used as alternatives to beef and pork if preferred.