Homestyle Meatloaf with Garlic Mashed Potatoes
Equipment
- Loaf pan
- Large pot
- Mixing bowl
- Potato masher
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 large egg
- 1 small onion, diced
- 4 cloves garlic, minced
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 4 medium russet potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat the oven to 350°F. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, 2 cloves of the minced garlic, Worcestershire sauce, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Mix until evenly blended, then shape the mixture into a loaf and set it in a loaf pan.
- Spread the ketchup evenly over the top of the loaf. Place the pan in the oven and bake for 50 minutes, or until the internal temperature reaches 160°F.
- While the meatloaf bakes, place the cubed potatoes in a large pot with the remaining 2 cloves of minced garlic. Cover with water and add the remaining ½ teaspoon salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the butter, milk, and remaining ¼ teaspoon black pepper. Mash until smooth and creamy.
- Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Serve slices alongside the mashed potatoes.
Notes
Let the meatloaf rest after baking so the juices stay inside the slices rather than running out. If the mashed potatoes seem too thick, add a splash more milk while mashing to reach the texture you like. Leftovers reheat well in a covered skillet over low heat with a little extra milk stirred into the potatoes to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Loaf pan, Large pot, Mixing bowl, Potato masher
Cuisine: American
Equipment: Loaf pan, Large pot, Mixing bowl, Potato masher