Ingredients:
For the Meatloaf:
2 lbs ground beef (80/20 blend)
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/4 cup ketchup (plus extra for topping)
1 teaspoon salt
1/2 teaspoon black pepper
For the Mashed Potatoes:
2 lbs russet or Yukon Gold potatoes, peeled and chopped
1/2 cup whole milk (warm)
1/4 cup unsalted butter
Salt and pepper to taste
Optional: sour cream or cream cheese for added richness
Directions:
Preheat the Oven: Preheat to 375°F (190°C). Line a baking sheet with foil or lightly grease a loaf pan.
Prepare the Meatloaf Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, ketchup, salt, and pepper. Mix gently until just combined—don’t overwork.
Shape and Bake: Shape the meat mixture into a loaf and place on prepared sheet or in loaf pan. Spread a thin layer of ketchup over the top. Bake for 55–60 minutes, or until internal temp reaches 160°F (71°C). Let rest for 10 minutes before slicing.
Make the Mashed Potatoes: While the meatloaf bakes, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot.
Mash and Season: Add butter and warm milk to the potatoes. Mash until smooth. Season with salt, pepper, and optional sour cream or cream cheese if desired.
Serve: Slice meatloaf and serve with a generous helping of mashed potatoes. Add extra ketchup or gravy if you like!
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 560 kcal per serving | Servings: 6 servings
