Classic Glazed Meatloaf with Creamy Mashed Potatoes

There’s something timeless about a thick slice of juicy meatloaf, glazed with sweet tomato sauce and served on a bed of fluffy mashed potatoes. It’s warm, it’s filling, and it feels like home on a plate.

This version stays true to tradition: ground beef mixed with breadcrumbs, egg, and herbs — baked to perfection and brushed with a tangy glaze. You’ll get tender meat, a slight crisp on the outside, and that signature sweet-savory bite in every slice.

📝 Ingredients

🥩 For the Meatloaf:

• 2 lbs ground beef (80/20 for best flavor)
• 1 cup breadcrumbs
• 1 egg 🥚
• ½ cup milk 🥛
• 1 small onion, finely diced 🧅
• 2 cloves garlic, minced 🧄
• 2 tbsp ketchup 🍅
• 1 tbsp Worcestershire sauce
• 1 tsp salt 🧂
• ½ tsp black pepper

🍅 For the Glaze:

• ½ cup ketchup
• 1 tbsp brown sugar
• 1 tsp mustard
• 1 tsp vinegar (white or apple cider)

🥔 For the Mashed Potatoes:

• 2½ lbs Yukon gold potatoes, peeled & cut into chunks
• 4 tbsp butter 🧈
• ½ cup warm milk 🥛
• Salt & pepper to taste
• Optional: garlic powder or cream cheese for extra creaminess

👨‍🍳 Instructions

1. Preheat and Prepare

• Preheat oven to 375°F (190°C).
• Line a loaf pan or baking tray with parchment paper.

2. Make the Meatloaf

• In a large bowl, mix together beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper.
• Mix gently until just combined. Don’t overwork it!
• Shape into a loaf and place in the pan.

3. Make and Apply the Glaze

• In a small bowl, whisk together glaze ingredients.
• Spoon half the glaze over the top of the meatloaf.

4. Bake

• Bake uncovered for 45 minutes.
• Remove, spread the remaining glaze, and return to oven for another 15 minutes or until internal temp hits 160°F (71°C).
• Rest for 10 minutes before slicing.

5. Make the Mashed Potatoes

• While meatloaf bakes, boil potatoes in salted water until fork-tender (about 15–20 minutes).
• Drain, then mash with butter, warm milk, and salt. Adjust texture to taste.

6. Serve

• Place mashed potatoes on a plate.
• Top with a thick slice of meatloaf and extra glaze.
• Garnish with chopped parsley 🌿 if desired.

❄️ Storage Tips

• Meatloaf keeps 4 days in fridge (airtight container)
• Freezable up to 3 months (slice first for easy thawing)
• Reheat gently in microwave or oven with foil cover

💬 FAQ

Q: Can I use ground turkey or chicken instead?
A: Yes — just reduce cooking time slightly and check for doneness at 155–160°F.

Q: Can I make this ahead?
A: Yes! Mix and shape the loaf in advance. Store uncooked in fridge up to 24 hours before baking.

Q: Can I skip the glaze?
A: You can, but that sweet-tangy top makes it shine. Try BBQ sauce as a twist!

🧠 Pro Tips

• Don’t pack the meat tightly in the pan — that makes it dense
• Add finely grated carrot for moisture and subtle sweetness
• A meat thermometer = perfect doneness every time