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A hearty slice of meatloaf with a generous serving of mashed potatoes on a white plate.

Classic Homestyle Meatloaf with Creamy Mashed Potatoes

This classic homestyle meatloaf is a comforting meal, featuring a savory beef loaf topped with a tangy glaze, perfectly complemented by creamy, buttery mashed potatoes. It's a hearty dish ideal for a family dinner.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Equipment

  • Large bowl
  • Loaf pan or baking sheet
  • Parchment paper
  • Small bowl
  • Large pot
  • Potato masher or electric mixer

Ingredients
  

For the Meatloaf:

  • 1.5 lbs ground beef (80/20 or 85/15)
  • 1 large egg lightly beaten
  • 0.5 cup breadcrumbs (panko or plain)
  • 0.5 cup milk
  • 0.5 cup finely chopped onion
  • 0.25 cup finely chopped bell pepper (optional)
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper

For the Glaze:

  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

For the 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), warmed
  • 0.25 cup unsalted butter softened
  • Salt and black pepper to taste

Instructions
 

For the Meatloaf:

  • Preheat the oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with parchment paper.
  • In a large bowl, whisk together the egg, milk, Worcestershire sauce, salt, and pepper.
  • Stir in the chopped onion, bell pepper (if using), garlic, and Italian seasoning.
  • Add the ground beef and breadcrumbs, then gently mix all ingredients by hand until just combined.
  • Transfer the mixture to the prepared loaf pan or shape it into a loaf on the baking sheet.
  • Prepare the glaze by whisking together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl.
  • Bake the meatloaf for 40-45 minutes.
  • Remove the meatloaf, spread the glaze evenly over the top, and return to the oven for another 15-20 minutes, or until it reaches an internal temperature of 160°F (71°C).
  • After cooking, let the meatloaf rest for 10-15 minutes before slicing.

For the Mashed Potatoes:

  • Place peeled and chopped potatoes in a large pot, cover with cold water, add salt, and bring to a boil; then simmer for 15-20 minutes until fork-tender.
  • Drain the potatoes thoroughly, optionally returning them to the hot pot for a minute to dry.
  • Add softened butter to the hot potatoes and mash until mostly smooth.
  • Gradually add warm milk while mashing or beating until desired creamy consistency is achieved.
  • Season generously with salt and black pepper to taste.

Notes

For best results, avoid overmixing the meatloaf mixture to keep it tender. Ensure the potatoes are very dry before mashing to achieve the creamiest texture.