Description
Meatloaf, mashed potatoes, and gravy is the ultimate comfort food dinner! This classic homemade meal features juicy, flavorful beef meatloaf topped with a sweet and tangy glaze, creamy mashed potatoes, and rich, savory beef gravy. Perfect for family dinners, Sunday suppers, or cozy evenings, this satisfying recipe brings warmth and homemade goodness to every plate.
Ingredients
For the Meatloaf
- 2 lbs ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
For the Glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp yellow mustard
For the Mashed Potatoes
- 2½ lbs potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk
- ¼ cup sour cream
- ½ tsp salt
- ¼ tsp black pepper
For the Gravy
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ½ tsp onion powder
Instructions
- Preheat the oven to 375°F (190°C). Line a loaf pan or baking dish with parchment paper.
- In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, salt, black pepper, onion powder, and garlic powder.
- Mix gently until everything is evenly combined, being careful not to overwork the meat.
- Shape the mixture into a loaf and place it in the prepared baking dish.
- In a small bowl, mix the ketchup, brown sugar, and yellow mustard. Spread the glaze evenly over the meatloaf.
- Bake for 50–60 minutes, or until the center reaches an internal temperature of 160°F (71°C).
- Remove the meatloaf from the oven and let it rest for 10–15 minutes before slicing.
- Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain the potatoes thoroughly and return them to the pot. Mash with butter, warm milk, sour cream, salt, and black pepper until creamy.
- To prepare the gravy, melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the beef broth and Worcestershire sauce. Add the black pepper and onion powder.
- Simmer for 5–7 minutes, stirring frequently, until the gravy becomes smooth and thick.
- Slice the rested meatloaf and serve alongside the mashed potatoes. Spoon the warm gravy generously over the potatoes and meatloaf.
Notes
- Serving: Serve with steamed green beans, roasted carrots, buttered corn, or a fresh garden salad for a complete meal.
- Extra gravy: Make a little extra gravy if you enjoy plenty of sauce over your mashed potatoes.
- Garnishing: Sprinkle chopped fresh parsley over the potatoes and gravy for a fresh finish.
- Refrigeration: Store leftover meatloaf, mashed potatoes, and gravy in separate airtight containers in the refrigerator for 3–4 days.
- Freezing meatloaf: Freeze cooked meatloaf in individual slices or portions in freezer-safe containers for up to 3 months for best quality.
- Freezing mashed potatoes: Mashed potatoes can be frozen for up to 2 months, although their texture may change slightly. Stir well after reheating.
- Freezing gravy: Freeze gravy in small airtight containers for up to 3 months. Whisk it thoroughly while reheating to restore its smooth texture.
- Reheating: Reheat leftovers until they reach 165°F (74°C). Add a splash of milk to the potatoes and a little beef broth to the gravy if they become too thick.
- Make-ahead tip: Prepare the meatloaf mixture a day ahead, cover, and refrigerate. Add the glaze just before baking.
- Meal prep: Divide everything into individual containers for convenient lunches and dinners throughout the week.