There’s something incredibly comforting about a perfectly prepared Classic Meatloaf with Mashed Potatoes. I’ve spent years perfecting this recipe, and I’m excited to share my tried-and-true version that delivers that wonderful home-cooked flavor we all remember from childhood. This recipe combines a tender, juicy meatloaf with creamy, buttery mashed potatoes for a complete meal that’s perfect for family dinners or meal prep.
Ingredients
For the Meatloaf:
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons ketchup (plus extra for topping)
- Salt and pepper to taste
For the Mashed Potatoes:
- 3 pounds Yukon Gold potatoes
- 1/2 cup butter
- 3/4 cup warm milk
- 1/2 cup sour cream
- Salt and white pepper to taste
Instructions
For the Meatloaf:
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to create a panade.
- Add ground beef, eggs, onion, garlic, Worcestershire sauce, thyme, ketchup, salt, and pepper to the bowl.
- Mix gently with your hands until just combined – avoid overmixing to keep the meatloaf tender.
- Transfer mixture to the prepared loaf pan and shape into a loaf.
- Brush additional ketchup over the top.
- Bake for 1 hour or until internal temperature reaches 160°F (71°C).
For the Mashed Potatoes:
- Peel and cut potatoes into 1-inch chunks.
- Place in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and return to the hot pot.
- Add butter and mash until mostly smooth.
- Gradually stir in warm milk and sour cream until desired consistency is reached.
- Season with salt and white pepper to taste.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6-8 people
Recipe Notes
- Let the meatloaf rest for 10-15 minutes before slicing to prevent it from falling apart.
- For extra-smooth mashed potatoes, use a potato ricer instead of a masher.
- Room temperature dairy ingredients will blend more smoothly into the potatoes.
- To test meatloaf doneness without a thermometer, make a small cut in the center – the meat should be brown with no pink remaining.
- Save time by preparing the mashed potatoes while the meatloaf is baking.
- For make-ahead convenience, you can form the meatloaf up to 24 hours in advance and keep it covered in the refrigerator.
Classic Meatloaf with Mashed Potatoes
A comforting dish of tender, juicy meatloaf paired with creamy mashed potatoes.
Ingredients
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons ketchup plus extra for topping
- Salt and pepper to taste
- 3 pounds Yukon Gold potatoes
- 1/2 cup butter
- 3/4 cup warm milk
- 1/2 cup sour cream
- Salt and white pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to create a panade.
- Add ground beef, eggs, onion, garlic, Worcestershire sauce, thyme, ketchup, salt, and pepper to the bowl.
- Mix gently with your hands until just combined - avoid overmixing to keep the meatloaf tender.
- Transfer mixture to the prepared loaf pan and shape into a loaf.
- Brush additional ketchup over the top.
- Bake for 1 hour or until internal temperature reaches 160°F (71°C).
- Peel and cut potatoes into 1-inch chunks.
- Place in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and return to the hot pot.
- Add butter and mash until mostly smooth.
- Gradually stir in warm milk and sour cream until desired consistency is reached.
- Season with salt and white pepper to taste.
