A timeless American comfort dinner with a tender meatloaf and creamy mashed potatoes, made for cold evenings and slow family meals.
Prep & Cook Time
Prep: 20 min
Cook: 50 min
Total: 70 min
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 3/4 cup breadcrumbs
- 1/3 cup milk
- 2 tbsp ketchup
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the mashed potatoes
- 2 lb potatoes, peeled and cubed
- 3 tbsp butter
- 1/2 cup milk
- Salt to taste
Instructions
Combine the ground beef, onion, garlic, egg, breadcrumbs, milk, ketchup, olive oil, salt, and pepper in a bowl. Mix gently just until everything comes together, keeping the texture soft and loose.
Shape the mixture into a loaf and place it in a baking dish. Bake until cooked through and lightly browned on top, allowing the meatloaf to stay juicy inside.
While the meatloaf bakes, boil the potatoes until very tender. Drain well, then mash with butter, milk, and salt until smooth and creamy.
Let the meatloaf rest briefly once out of the oven so it slices cleanly. Serve warm alongside the mashed potatoes for a classic comfort plate.
Nutrition Facts (approx)
Calories: 540
Protein: 32g
Carbs: 40g
Fat: 30g
Quick Facts
• classic American comfort
• oven baked
• family dinner favorite
• cold-weather meal
• hearty and filling
Tips
- Mix the meat gently to avoid a dense texture.
- Let the meatloaf rest 10 minutes before slicing.
- Warm the milk before adding to mashed potatoes for extra creaminess.
Variations
A nostalgic touch comes from brushing a little extra ketchup over the meatloaf during the last minutes of baking, creating a glossy, familiar finish that’s also found in this traditional Grandma’s Meatloaf Recipe known for its comforting, no-fuss style.
A smoother, lighter bite appears when part of the breadcrumbs is replaced with mashed potatoes mixed directly into the meat mixture, a clever trick also reflected in these ultra-fluffy Grandma’s Mashed Potatoes that elevate any dinner plate.
Weeknight simplicity improves by shaping the meatloaf free-form on a lined baking sheet, allowing faster browning and easier cleanup.