Homestyle Meatloaf with Potatoes

This classic meatloaf with buttery mashed potatoes brings back childhood memories of Sunday family dinners. The combination of juicy, flavorful meatloaf paired with creamy potatoes creates the ultimate comfort food experience that satisfies even the pickiest eaters in my household.

I originally perfected this recipe during a particularly cold winter when I was craving something substantial and nostalgic. My family immediately declared it the best meatloaf they had ever tasted, and it quickly became our most requested dinner for special occasions.

Ingredients

• Ground beef: with 80/20 fat content gives the perfect balance of flavor and juiciness without becoming greasy
• Breadcrumbs: help bind the mixture while keeping the texture light rather than dense
• Eggs: act as crucial binders that hold everything together during baking
• Worcestershire sauce: adds that umami depth that makes people ask what your secret ingredient is
• Yukon Gold potatoes: create exceptionally creamy mashed potatoes with a naturally buttery flavor
• Warm milk or cream: incorporates more smoothly into potatoes than cold dairy for velvety results

Step-by-Step Instructions

Prepare the meat mixture:

Combine ground beef, breadcrumbs, finely chopped onion, minced garlic, eggs, milk, ketchup, Worcestershire sauce, and seasonings in a large bowl. Use your hands to gently mix everything until just combined. The warmth of your hands helps ingredients bind together, but overmixing will result in a tough meatloaf.

Shape and glaze:

Transfer the meat mixture to your prepared pan and shape into a loaf form with slightly rounded top. Whisk together the glaze ingredients until smooth and spread evenly over the entire surface. This creates a caramelized, tangy crust that will become irresistibly sticky during baking.

Bake to perfection:

Place in your preheated oven and bake until the internal temperature reaches 160°F. The meatloaf will continue cooking slightly during resting time. Allow it to rest for a full 10 minutes before slicing to keep all those flavorful juices locked inside.

Prepare the potatoes:

While the meatloaf bakes, cook your potatoes in generously salted water starting from cold rather than boiling water. This ensures even cooking throughout. Drain thoroughly and return to the hot pot for a minute to evaporate excess moisture before adding butter and mashing vigorously.

Finish the potatoes:

Gradually incorporate warm milk or cream while continuing to mash until you achieve your desired consistency. Season generously with salt and white pepper. For extra richness, fold in an additional tablespoon of butter just before serving.

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The Worcestershire sauce is my absolute secret weapon in this recipe. My grandmother always insisted on adding it, claiming it was what separated a good meatloaf from a great one. The first time I made this for my husband, he immediately recognized that special depth of flavor and has been hooked ever since.

Make Ahead Options

This meatloaf is perfect for meal prepping. You can mix and shape the meatloaf up to a day before cooking. Simply cover with plastic wrap and refrigerate until you're ready to bake. I recommend adding the glaze just before baking rather than in advance for the best results. When I'm planning a busy week, I often prepare two meatloaves simultaneously, bake one for dinner, and freeze the other raw for a future meal.

Clever Substitutions

Ground turkey can replace beef for a lighter version, though I recommend adding 2 tablespoons of olive oil to maintain moisture. For a gluten-free option, substitute the breadcrumbs with quick oats or crushed gluten-free crackers. The dairy components can be swapped with plant-based alternatives for those avoiding milk products. My sister makes a fantastic version using a blend of ground beef and Italian sausage that adds wonderful flavor complexity.

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Serving Suggestions

While mashed potatoes are the classic pairing, this meatloaf also works beautifully alongside roasted vegetables, particularly carrots and green beans. For a complete comfort food experience, add a side of buttered corn or peas. During summer months, I sometimes serve cold meatloaf slices with a fresh garden salad for a lighter meal option. For entertaining, consider slicing the meatloaf slightly thinner and serving it on a platter surrounded by small bowls of additional glaze for dipping.

Storage and Reheating

Properly stored in an airtight container, leftover meatloaf will keep in the refrigerator for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a covered dish with a tablespoon of beef broth or water and warm in a 325°F oven until heated through. Microwaving works in a pinch but can sometimes dry out the meat. The mashed potatoes can be refrigerated separately and reheated with a splash of milk while stirring to restore their creamy texture.

Common Questions

→ How do I know when my meatloaf is properly cooked?

The meatloaf is done when it reaches an internal temperature of 70°C (160°F) when tested with a meat thermometer. Visually, the glaze should be caramelized, and the edges should be browned. Allowing it to rest for 10 minutes after baking helps the juices redistribute and makes slicing easier.

→ Can I make this meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture up to 24 hours in advance and keep it refrigerated. You can also fully bake it, cool completely, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat covered in a 325°F oven until warmed through.

→ What's the secret to fluffy mashed potatoes?

For exceptionally fluffy mashed potatoes, use starchy potatoes like Russets or Yukon Golds, and avoid overworking them. Heat your milk or cream before adding it to the potatoes, and incorporate the butter while the potatoes are still hot. Using a potato ricer instead of a masher produces the fluffiest texture with minimal effort.

→ Can I use other meats besides beef?

Absolutely! You can use a mixture of ground meats for more complex flavor. Try combining beef with ground pork (70/30 ratio) or even adding some ground veal or turkey. Just maintain the same total weight of meat in the recipe for proper cooking times and texture.

→ What sides pair well with meatloaf besides mashed potatoes?

Meatloaf pairs wonderfully with roasted vegetables like carrots, green beans, or Brussels sprouts. A simple green salad provides nice contrast, while dinner rolls are perfect for soaking up gravy or sauce. For a twist, try serving it with macaroni and cheese, sweet potato fries, or steamed broccoli with cheese sauce.

→ How can I keep my meatloaf from falling apart when slicing?

The key to a firm, sliceable meatloaf is proper binding and resting. Ensure you're using the full amount of eggs and breadcrumbs called for in the recipe. Don't skimp on the 10-minute rest time after baking, which allows proteins to set. Using a sharp knife and cutting gentle, complete slices rather than sawing helps maintain the loaf's integrity.