Of course! “Mashed Potato and Meatloaf” is the ultimate comfort food duo. It’s a classic, hearty meal that feels like a warm hug on a plate.
Here’s a comprehensive guide to making both from scratch, complete with tips for the best results.
The Ultimate Homestyle Meatloaf
This recipe yields a moist, flavorful, and perfectly textured meatloaf with a sweet and tangy glaze.
Ingredients:
· For the Meatloaf:
· 1 tbsp olive oil
· 1 medium onion, finely diced
· 2 cloves garlic, minced
· 2 lbs ground beef (80/20 blend for best flavor and moisture)
· 1 cup plain breadcrumbs (or crushed saltine crackers)
· 2 large eggs, lightly beaten
· 2/3 cup milk (or beef broth)
· 2 tbsp Worcestershire sauce
· 1 tbsp ketchup or tomato paste
· 1 tsp dried thyme (or Italian seasoning)
· 1 ½ tsp salt
· ½ tsp black pepper
· For the Glaze:
· 1/2 cup ketchup
· 2 tbsp brown sugar
· 1 tbsp apple cider vinegar or Worcestershire sauce
Instructions:
1. Sauté Aromatics: Preheat your oven to 375°F (190°C). Heat olive oil in a small skillet over medium heat. Cook the diced onion until soft and translucent (about 5-7 minutes). Add the garlic and cook for one more minute. Let this mixture cool slightly.
2. Combine Ingredients: In a large bowl, add the ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, thyme, salt, and pepper. Add the slightly cooled onion and garlic.
3. Mix Gently: Using your hands (it’s the best tool!), gently mix everything until just combined. Do not overmix, as this will make the meatloaf tough.
4. Form the Loaf: Transfer the mixture to a 9×5-inch loaf pan or shape it into a free-form loaf on a rimmed baking sheet (a baking sheet allows for better browning on all sides).
5. Make the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and vinegar.
6. Bake: Spread the glaze evenly over the top of the meatloaf. Bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C).
7. Rest is Crucial: Remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring it stays moist.
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Creamy, Dreamy Mashed Potatoes
These are rich, creamy, and utterly irresistible.
Ingredients:
· 2 ½ lbs russet or Yukon Gold potatoes (Yukon Golds are naturally creamier)
· ½ cup (1 stick) unsalted butter, softened
· ¾ cup warm whole milk or heavy cream (warm liquid prevents a gummy texture)
· ¾ cup sour cream (for tang and creaminess)
· Salt and white pepper to taste (white pepper is traditional for no black specks)
Instructions:
1. Prep Potatoes: Peel the potatoes and cut them into 1-inch chunks. Try to make them roughly the same size for even cooking.
2. Boil: Place the potato chunks in a large pot and cover with cold, heavily salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
3. Drain and Dry: Drain the potatoes thoroughly in a colander. Return them to the hot, empty pot and place it back on the warm (but turned off) burner for about a minute. This helps evaporate any excess moisture, leading to fluffier mashed potatoes.
4. Mash: Using a potato ricer, food mill, or hand masher, mash the potatoes until smooth. Do not use a food processor, as it will make them gluey.
5. Combine: Add the softened butter and fold it in until melted and combined. Gradually stir in the warm milk and sour cream. Season generously with salt and white pepper. Taste and adjust seasoning.
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Putting It All Together & Serving Suggestions
· The Perfect Plate: Place a generous slice of warm meatloaf next to a big scoop (or a quenelle for a fancy touch!) of creamy mashed potatoes.
· Gravy is Key: Don’t forget the gravy! A simple brown gravy made from the pan drippings (if you baked the meatloaf on a sheet pan) or a packet of good-quality gravy mix ties everything together beautifully.
· Classic Sides:
· Green Vegetable: Steamed green beans, roasted broccoli, or buttered peas provide a fresh contrast.
· Corn: Buttered corn or creamed corn is a classic diner-style side.
· A Dinner Roll: Perfect for sopping up any extra gravy and potatoes.
Pro Tips & Variations:
· Meatloaf Mix-In Ideas: Add 1/2 cup of shredded cheddar cheese, sautéed mushrooms, or finely diced bell peppers to the meat mixture.
· For a Lighter Option: Use ground turkey or chicken instead of beef, and substitute the milk in the potatoes with low-fat buttermilk or chicken broth.
· Make-Ahead: Both dishes reheat wonderfully. Meatloaf is often even better the next day! You can also assemble the meatloaf the night before, keep it covered in the fridge, and bake it when needed.
· The Secret to Creamy Potatoes: Warm dairy and not overmixing are the two most important rules.
Enjoy your delicious, homemade comfort food feast