Homestyle Meatloaf with Garlic Mashed Potatoes
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Potato Masher
Ingredients
- 1 lb ground beef
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 4 medium russet potatoes, peeled and cut into chunks
- 4 tbsp butter
- ½ cup milk
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl combine the ground beef, breadcrumbs, egg, ¼ cup milk, onion, 2 minced garlic cloves, ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet. Bake for 45 minutes until the internal temperature reaches 160°F.
- While the meatloaf bakes, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 to 18 minutes until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the remaining 2 minced garlic cloves, butter, and ½ cup milk. Mash until smooth and creamy, then season with additional salt and pepper if needed.
- Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Serve slices with a generous scoop of garlic mashed potatoes and sprinkle with fresh parsley.
Notes
Let the meatloaf rest before slicing so the juices stay inside and the slices hold their shape. For extra creamy potatoes, warm the milk and butter together before adding them to the drained potatoes. Leftovers reheat nicely in a covered skillet with a splash of milk to loosen the potatoes.
Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Large Pot, Potato Masher
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Large Pot, Potato Masher