Meatloaf with Mashed Potatoes & Gravy

Ingredients

For the Meatloaf

• Ground Meat: 2 lbs (900g) mixed meat (preferably 1.5 lbs 80/20 lean ground beef and 0.5 lb ground pork or veal for tenderness)
• Breadcrumb Panade: ¾ cup Panko or regular breadcrumbs
• ½ cup whole milk

For the Meatloaf

• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 2 large eggs, beaten
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme or Italian seasoning
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh parsley

For the Sweet & Tangy Tomato Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar (packed)
• 1 tablespoon apple cider vinegar
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika

For the Creamy Mashed Potatoes

• 3 lbs (1.35 kg) Yukon Gold potatoes (or Russet potatoes), peeled and cut into 1-inch cubes
• ¾ cup heavy cream or whole milk (warmed)
• ½ cup (1 stick) unsalted butter, softened and cubed
• 4 oz cream cheese, softened (optional, for extra creaminess)
• 1 ½ teaspoons kosher salt (plus more for boiling water)
• ½ teaspoon white or black pepper
• Fresh chives, finely chopped for garnish

For the Savory Brown Gravy

• 3 tablespoons butter (or leftover beef fat/pan drippings from meatloaf)
• 3 tablespoons all-purpose flour
• 2 cups low-sodium beef broth (warmed)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• Salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the Panade & Aromatics

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil or parchment paper and spray lightly with non-stick spray (free-form loaf baking yields the best caramelization, but a 9×5-inch loaf pan works as well).
2. Make the Panade: In a small bowl, mix the breadcrumbs and milk together. Let it sit for 5 to 10 minutes until the breadcrumbs absorb the liquid into a soft paste.
3. Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 5 to 6 minutes until soft and translucent. Remove from heat and let cool slightly.

Step 2: Assemble & Bake the Meatloaf

1. Combine Ingredients: In a large mixing bowl, combine the ground meat, panade paste, cooled sautéed onions and garlic, beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, pepper, and fresh parsley.
2. Mix Gently: Using your hands or a fork, gently mix the ingredients together until just combined. Do not overmix , as compacting the meat excessively will result in a dense, tough meatloaf.
3. Shape the Loaf: Transfer the meat mixture onto the prepared baking sheet. Form into an even, compact rectangle approximately 9×5 inches.
4. Initial Bake: Bake in the preheated oven for 45 minutes.
5. Glaze & Finish: While the meatloaf bakes, whisk together the ketchup, brown sugar, apple cider vinegar, onion powder, and smoked paprika in a small bowl. After 45 minutes of baking, remove the meatloaf and brush the glaze evenly over the top and sides.
6. Final Roast: Return to the oven for another 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
7. Resting Period: Remove from the oven, tent loosely with foil, and let it rest for 10 to 15 minutes before slicing.

Step 3: Make the Creamy Mashed Potatoes

1. Boil Potatoes: Place the cubed potatoes into a large pot and cover with cold water by at least 1 inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes, or until fork-tender.
2. Drain & Steam Dry: Drain the potatoes thoroughly in a colander. Return them to the warm pot for 1 to 2 minutes over very low heat to let excess moisture evaporate.
3. Mash & Season: Reduce heat to lowest or turn off. Pass the potatoes through a potato ricer or use a hand masher. Fold in the softened butter, warmed heavy cream, cream cheese (if using), salt, and pepper until fluffy and smooth. Cover to keep warm.

Step 4: Prepare the Rich Brown Gravy

1. Make the Roux: In a saucepan over medium heat, melt the butter (or skimmed pan drippings). Sprinkle in the flour and whisk continuously for 1 to 2 minutes until golden brown and bubbly.
2. Add Liquid: Gradually pour in the warm beef broth while whisking constantly to prevent lumps.
3. Simmer to Thickening: Stir in the Worcestershire sauce, onion powder, salt, and pepper. Bring to a gentle simmer and cook for 3 to 5 minutes until the gravy thickens to your desired consistency.

Nutrition

Calories: 580 kcal — · Protein: 31g 62% · Fat: 32g 41% · Carbohydrates: 42g 15% Dietary · Saturated Fat: 15g 75% · Fiber: 3g 11% · Sugar: 11g — · Sodium: 980mg 43%