Traditional Meatloaf Served with Garlic Mashed Potatoes
Equipment
- Loaf pan
- Large mixing bowl
- Large pot
- Potato masher
Ingredients
- 1 1/2 pounds ground beef
- 3/4 cup breadcrumbs
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- 1/2 cup ketchup
- Salt and black pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup milk
- 3 cloves garlic
Instructions
- Preheat the oven to 375°F and lightly grease a loaf pan.
- In a large bowl combine the ground beef, breadcrumbs, egg, onion, 2 cloves minced garlic, 1/4 cup milk, 2 tablespoons of the ketchup, and a pinch each of salt and pepper. Mix just until the ingredients are evenly distributed.
- Transfer the mixture to the prepared loaf pan and shape it into an even loaf. Spread the remaining ketchup over the top.
- Bake for 50 to 55 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing.
- While the meatloaf bakes, place the potatoes and 3 whole garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and garlic. Return them to the pot, add the butter and 1/2 cup milk, and mash until smooth. Season with salt and pepper to taste.
Notes
If the meatloaf mixture feels too wet, add an extra tablespoon or two of breadcrumbs before shaping. Leftovers keep well in the refrigerator for three days and reheat nicely in a covered skillet with a splash of broth to keep the slices moist. For a milder garlic flavor in the potatoes, boil the cloves whole and remove them before mashing.
Course: Main Course
Cuisine: American
Equipment: Loaf pan, Large mixing bowl, Large pot, Potato masher
Cuisine: American
Equipment: Loaf pan, Large mixing bowl, Large pot, Potato masher