Classic Meatloaf with Mashed Potatoes & Gravy

Introduction

This Classic Meatloaf with Mashed Potatoes and Gravy is the ultimate comfort food. Juicy, tender meatloaf topped with a savory glaze, served over creamy mashed potatoes and finished with rich brown gravy—it’s a timeless homestyle dinner that never goes out of style. Perfect for family meals, cozy weekends, or make-ahead dinners.

Ingredients

For the Meatloaf

• 1 lb (450 g) ground beef (80/20 recommended)
• 1 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• ½ cup milk
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp chopped parsley (optional)

Meatloaf Glaze

• ¼ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp mustard

Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup warm milk or cream
• Salt, to taste

Gravy

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups beef broth
• Salt & pepper, to taste

Instructions

1. Prepare the Meatloaf

Preheat oven to 375°F (190°C).
In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, ketchup, Worcestershire sauce, salt, pepper, paprika, and parsley. Mix gently until just combined.

2. Shape & Glaze

Transfer mixture to a greased loaf pan or shape into a loaf on a lined baking tray.
Mix glaze ingredients and spread evenly over the top.

3. Bake

Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing.

4. Make the Mashed Potatoes

Boil potatoes in salted water until fork-tender (about 15–18 minutes).
Drain, then mash with butter, warm milk, and salt until smooth and creamy.

5. Prepare the Gravy

Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute. Slowly add beef broth, whisking constantly until thickened. Season with salt and pepper.

Serving

Serve thick slices of meatloaf over mashed potatoes and generously drizzle with warm gravy. Garnish with parsley if desired.

Tips & Variations

• Use half beef, half ground pork for extra juiciness
• Add grated cheese to the meatloaf for richness
• Substitute mashed potatoes with garlic mashed potatoes or buttery mashed cauliflower

FAQs

Can I make meatloaf ahead of time?
Yes! Assemble it, cover, and refrigerate up to 24 hours before baking.

Why is my meatloaf dry?
Overmixing or using lean meat can dry it out—stick with 80/20 ground beef.