Introduction
There’s something timeless and deeply comforting about a plate of meatloaf and mashed potatoes. This classic combo has graced dinner tables for generations—and for good reason. The meatloaf is tender and savory with a hint of garlic and thyme, while the mashed potatoes are rich, buttery, and smooth. Together, they make the kind of meal that slows everything down and makes any night feel like home. Whether you’re cooking for your family or just want a nostalgic dish to unwind with, this is your go-to.
Pro Tip
Let the meatloaf rest for at least 10 minutes before slicing. This helps it hold together and allows the juices to redistribute for the most tender, flavorful result.
Serving Suggestions
- Add a green vegetable like roasted green beans or steamed broccoli to brighten the plate.
- Top the meatloaf with a simple brown gravy or a ketchup-based glaze for extra richness.
- Perfect for Sunday dinner—pair it with a glass of red wine or iced tea and enjoy the comfort.
Variations
- Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers instead.
- All-Beef Version: Skip the pork and go all-beef for a leaner, slightly firmer loaf.
- Cheesy Twist: Add ½ cup shredded cheddar to the meat mixture for an oozy, cheesy bite.
- Herb Swap: Try dried oregano or Italian seasoning instead of thyme for a Mediterranean touch.
Equipment Needed
- Mixing Bowl – For combining the meatloaf ingredients evenly.
- Loaf Pan – Shapes the meatloaf and ensures even cooking.
- Medium Pot – For boiling the potatoes.
- Potato Masher – Essential for creamy, lump-free mashed potatoes.
- Meat Thermometer – Ensures your meatloaf is safely cooked to 160°F.
Tips for Success
- Don't overmix the meat—just until combined to avoid a tough loaf.
- Use fresh garlic and onion for best flavor depth.
- Test the internal temperature—160°F is the magic number for doneness.
- Salt the potato water—this brings out the natural flavor of the spuds.
- Warm the milk and butter before adding to potatoes for extra creaminess.
Why You’ll Love This Recipe
It’s the kind of meal that feels like a warm hug. This recipe takes minimal prep, uses everyday ingredients, and delivers maximum comfort. The combination of juicy meatloaf and creamy mashed potatoes makes it a true crowd-pleaser. Plus, it’s just as good the next day—if there are any leftovers!
Recipe Card
Ingredients
For the Meatloaf:
- 1 lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Mashed Potatoes:
- 4 medium potatoes, peeled and cubed
- ½ cup milk
- 4 tablespoon butter
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, combine ground beef, pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix gently until just combined.
- Press the mixture into the loaf pan and smooth the top.
- Bake for 50–60 minutes, or until the center reaches 160°F (70°C).
- While the meatloaf bakes, prepare mashed potatoes: Boil cubed potatoes in salted water for 15–20 minutes or until fork-tender.
- Drain, then return to pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
- Let meatloaf rest for 10 minutes. Slice and serve with a generous scoop of mashed potatoes. Garnish with fresh parsley if desired.
Nutrition Table (Estimated per serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 28g |
| Carbohydrates | 32g |
| Fat | 30g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 620mg |
FAQ
1. Can I make the meatloaf ahead of time?
Yes! You can prep and refrigerate the raw meatloaf up to 24 hours in advance. Let it sit at room temperature for 15 minutes before baking.
2. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days.
3. Can I freeze meatloaf?
Absolutely. Freeze cooked slices or the entire loaf wrapped tightly. Thaw overnight in the fridge and reheat in the oven.
4. How do I reheat the mashed potatoes?
Add a splash of milk and reheat gently on the stovetop or microwave, stirring often for a smooth texture.
5. What’s a good substitute for Worcestershire sauce?
Soy sauce or a splash of balsamic vinegar will give a similar umami kick.
