Classic Meatloaf with Mashed Potatoes
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 70 min
- Cost
- $15.00
- Nutrition
- 650 cal · 36g protein
- comfort-food
- kid-favorite
- make-ahead
- freezer-friendly
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain potatoes
Classic Meatloaf with Mashed Potatoes is a weeknight dinner that serves 4 and is on the table in about 85 minutes, for around $15 in groceries. You'll need 1 pan + 1 bowl, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy · Eggs · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 1 count eggs
- ½ cup plain breadcrumbs
- ¾ cup milk
- ½ count yellow onion
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 lb russet potatoes
- 4 tbsp butter
- 1½ tsp salt
Steps
- Heat the oven to 375°F. In a bowl, gently mix the beef, egg, breadcrumbs, 1/4 cup milk, grated onion, Worcestershire, 1 tsp salt, and 2 tbsp ketchup.
- Shape into a 9x5-inch loaf on a foil-lined sheet pan. Stir the remaining ketchup with the brown sugar and spread over the top.
- Bake 50-60 minutes until the center reaches 160°F. Rest 10 minutes before slicing.
- While it bakes, boil peeled, cubed potatoes 15 minutes until tender, then drain and mash with butter, the remaining milk, and 1/2 tsp salt.
- Slice the meatloaf and serve with the mashed potatoes. Leftovers make great sandwiches.
- Picky eaters can have a plain slice of meatloaf (no glaze) with plain mashed potatoes.
- Make ahead: shape the loaf up to 1 day ahead and keep it covered in the fridge. Cooked meatloaf freezes well for up to 3 months.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 54 g
- Fiber
- 3 g
- Sugar
- 14 g
- Fat
- 28 g
- Saturated fat
- 13 g
- Sodium
- 780 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop