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A serving of classic meatloaf with a generous side of mashed potatoes on a white plate.

Classic Meatloaf with Creamy Mashed Potatoes

This classic meatloaf recipe features a savory blend of ground beef, fresh aromatics, and a tangy glaze, perfectly complemented by creamy, buttery mashed potatoes. It's a comforting meal that's easy to prepare and sure to please the whole family.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Oven
  • Baking sheet
  • Small bowl
  • Large bowl
  • Large pot
  • Colander
  • Potato masher or electric hand mixer

Ingredients
  

For the Classic Meatloaf

  • 1.5 lbs ground beef (80/20 is ideal for flavor and moisture)
  • 1 large egg, beaten
  • 0.5 cup plain breadcrumbs (panko works great for texture)
  • 0.5 cup milk
  • 0.5 cup finely chopped onion
  • 0.25 cup finely chopped green bell pepper (optional, but adds nice flavor)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

For the Meatloaf Glaze

  • 0.5 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

For the Creamy Mashed Potatoes

  • 2 lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 0.5 cup milk (whole milk or half-and-half works best)
  • 4 tablespoons unsalted butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions
 

For the Meatloaf

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or foil, or lightly grease a loaf pan.
  • In a small bowl, whisk together the egg, milk, and Worcestershire sauce.
  • Optionally, sauté chopped onion, bell pepper, and minced garlic in olive oil until softened, then let cool.
  • Combine ground beef, breadcrumbs, Italian seasoning, salt, pepper, and aromatics (sautéed or raw) in a large bowl, then add the egg mixture and mix gently until just combined.
  • Shape the mixture into an oblong loaf on the prepared baking sheet or press firmly into a loaf pan.
  • Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
  • Bake for 30 minutes, then spread half the glaze over the meatloaf. Continue baking for 25-35 minutes until the internal temperature reaches 160°F (71°C).
  • Rest the cooked meatloaf for 10-15 minutes before slicing to allow juices to redistribute.

For the Mashed Potatoes

  • Place peeled and chopped potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until tender.
  • Drain the potatoes thoroughly in a colander and let them sit for a minute or two to release excess steam.
  • Return drained potatoes to the hot pot, add milk, butter, salt, and pepper, then mash until smooth and creamy without overmixing.
  • Taste and adjust seasoning as needed.

Notes

For variation, you can add finely diced carrots or celery to the meatloaf mixture along with the onion and bell pepper. If you don't have breadcrumbs, crushed crackers or stale bread processed in a food processor can be used as a substitute. For extra creamy mashed potatoes, warm the milk before adding it to the potatoes. Adjust the amount of milk and butter to achieve your desired consistency. Leftover meatloaf makes excellent sandwiches the next day.