Meatloaf with Mashed Potatoes & Gravy

Ingredients

1. The Homestyle Meatloaf

• 2 lbs Ground Beef (80/20 chuck blend recommended for optimal moisture and flavor)
• 3/2 cup Plain Breadcrumbs or crushed saltine crackers
• 1/2 cup Whole Milk (used to create a moistening panade)
• 1 large Yellow Onion – finely diced
• 2 cloves Garlic – minced
• 2 large Eggs – lightly beaten
• 2 tbsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 1 tsp Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tsp Dried Thyme or Italian seasoning

2. The Tangy Tomato Glaze

• 1/2 cup Ketchup
• 1 tbsp Brown Sugar (light or dark)
• 1 tsp Apple Cider Vinegar
• 1/2 tsp Garlic Powder
• 1/4 tsp Smoked Paprika

3. Creamy Garlic Mashed Potatoes

• 3 lbs Russet or Yukon Gold Potatoes – peeled and quartered
• 6 tbsp Unsalted Butter – melted
• 1/2 cup Warm Whole Milk (or half-and-half)
• 1/3 cup Sour Cream or cream cheese
• 1 tsp Salt (plus more for boiling water)
• 1/4 tsp White or Black Pepper

4. Rich Brown Onion Gravy

• 2 tbsp Unsalted Butter (or reserved meatloaf drippings)
• 1 small Yellow Onion – thinly sliced
• 3 tbsp All-Purpose Flour
• 2 cups Beef Broth (low sodium)
• 1 tbsp Worcestershire Sauce
• Salt and Black Pepper – to taste

Instructions

1. Preheat your oven to $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) . Line a rimmed baking sheet with foil and place a wire rack on top (or lightly grease a 9×5-inch loaf pan).
2. In a small bowl, combine the breadcrumbs and milk, letting them sit for 3 minutes to form a paste (panade). In a large skillet, sauté the diced onion in 1 tablespoon of oil over medium heat for 5 minutes until translucent; add garlic for the final 30 seconds.
3. In a very large mixing bowl, combine the ground beef, soaked breadcrumbs, sautéed onion and garlic, beaten eggs, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Mix gently with your hands just until incorporated—overmixing creates a dense, tough texture. Shape the mixture into an 8×4-inch loaf on your prepared wire rack.
4. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, garlic powder, and smoked paprika until smooth. Brush two-thirds of this glaze evenly over the top and sides of the meatloaf.
5. Bake at $350^\circ\text{F}$ for 50 minutes . Remove from the oven, brush the remaining glaze over the top, and return to the oven for an additional 10 to 15 minutes , or until an instant-read thermometer inserted into the center reads $160^\circ\text{F}$ ( $71^\circ\text{C}$ ) . Let rest for 15 minutes before slicing.
6. While the meatloaf bakes, place the peeled and quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15 to 18 minutes until fork-tender. Drain thoroughly.
7. Return drained potatoes to the warm pot for 1 minute to evaporate excess moisture. Mash thoroughly, then gently fold in the melted butter, warm milk, sour cream, salt, and pepper until light and creamy. Cover and keep warm.
8. In a skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions and sauté for 6 to 8 minutes until golden brown and caramelized.
9. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste. Slowly whisk in the beef broth and Worcestershire sauce, bringing the mixture to a gentle boil. Reduce heat and simmer for 5 minutes until thickened and glossy. Season with salt and pepper to taste.
10. Slice the rested meatloaf into thick, hearty portions. Serve alongside a generous mound of creamy garlic mashed potatoes, carved with a well in the center, and ladle the hot onion gravy generously over both the meatloaf and potatoes.

Nutrition

Calories: 585 kcal — · Protein: 33 g 66% · Fat: 31 g 40% · Carbohydrates: 44 g 16% Dietary · Saturated Fat: 13 g 65% · Fiber: 4.2 g 15% · Sugar: 7.5 g — · Sodium: 840 mg 37%