Pin This meatloaf with mashed potatoes and green beans is the sort of meal that brings a sense of warmth and satisfaction to the table. Each bite gives you savory flavor, creamy comfort, and a pop of freshness. It is the meal I turn to when I want my family to sit a little longer, take second helpings, and linger in the moment classic comfort food at its best.
When I made this for my kids after a long, rainy soccer game, the whole meal disappeared before I even sat down. Now it is a Sunday ritual in our house.
Ingredients
- Ground beef with an eighty twenty balance: Juicy, flavorful slices Make sure you buy beef that is bright red and firm to the touch
- Breadcrumbs: Hold the loaf together Italian-style adds a bit more flavor but any dry breadcrumb works
- Milk: For moisture in the loaf and creamy potatoes Use whole milk for best texture
- Eggs: The essential binder Fresh eggs with heavy yolks always set up best
- Onion and garlic: Savory base Choose onions and bulbs that are heavy and firm
- Ketchup: In the loaf and for the glaze Traditional flavor and a sweet tang Opt for a brand with real tomatoes
- Worcestershire sauce: Adds umami depth The bottle should smell deeply savory and not metallic
- Dried thyme: For a subtle herbal note Rub between your fingers before using to wake up the aroma
- Salt and black pepper: For balance and seasoning Freshly cracked black pepper brings more punch
- Brown sugar: In the glaze sweetens and caramelizes Choose a dark variety for extra richness
- Mustard: In the glaze adds a little zest Dijon gives a gentle bite while yellow keeps it more classic
- Potatoes for mashing: Use Yukon Gold for a buttery finish or Russets for fluffy mash Pick firm potatoes free from sprouts
- Butter: Brings out creaminess in the mash Real unsalted butter melts smoothly and fully enriches the potatoes
- Green beans: For color and crunch Look for bright green beans that snap when bent
- Olive oil or butter: For sautéing beans Both enhance tenderness and bring out flavor Use good olive oil or real butter from the fridge
- Optional garlic: Gives the beans a tasty backbone Only add freshly minced cloves for the best results
Instructions
- Preheat the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit and line your loaf pan or baking tray with parchment paper so cleanup is simple and the meatloaf does not stick
- Mix the Meatloaf Base:
- Combine breadcrumbs and milk in a large bowl and let them soak for five minutes Then add in the ground beef eggs chopped onion minced garlic ketchup Worcestershire dried thyme salt and pepper Use your hands or a sturdy spoon to mix until just combined but not overworked as that ensures a tender loaf
- Shape and Glaze:
- Form the seasoned meat into a loaf on your parchment lined sheet or press gently into your loaf pan Smooth the top lightly Combine ketchup brown sugar and mustard in a bowl then spread over the meatloaf from edge to edge for a sticky flavorful finish
- Bake and Rest:
- Pop the loaf into the oven and bake for fifty five to sixty five minutes Until the center hits one hundred sixty degrees Fahrenheit Remove it and let it rest uncovered for ten minutes so the juices redistribute before you slice
- Cook the Potatoes:
- While your meatloaf bakes peel and cube the potatoes Add them to a pot of salted cold water Bring to a boil and let them bubble until fork tender about fifteen to twenty minutes Drain then mash with warm milk butter salt and pepper Stir and taste as you go to ensure velvety potatoes
- Prepare the Green Beans:
- Trim the ends off your green beans Steam or blanch them in simmering water for three to four minutes until bright and just tender In a skillet heat olive oil or butter Add the green beans and garlic if you like Sauté briefly for a richer flavor Finish with a pinch of salt and pepper
- Serve Everything Together:
- Slice your rested meatloaf thickly and serve alongside generous scoops of creamy mashed potatoes and a tangle of green beans on each plate
Pin This meatloaf holds a special place because my daughter always volunteers to help glaze the top That sweet tangy spread is her pride and joy every time and the way the kitchen smells as it bakes always signals a cozy evening ahead
Storage Tips
Store leftover meatloaf in an airtight container in the fridge for up to four days To reheat slices gently cover with foil and warm in a three hundred twenty five degree oven so they stay moist Mashed potatoes can also be stored separately and revived with a splash more milk
Ingredient Substitutions
You can make this loaf with a mix of ground beef and pork or use ground turkey if you want it lighter For a gluten free version swap in gluten free breadcrumbs or even crushed plain rice cakes For a dairy free mash opt for unsweetened oat or almond milk and quality olive oil in place of butter
Serving Suggestions
Double the glaze if you like extra sauce for dipping or drizzle over potatoes A crisp side salad or classic dinner rolls turn this into a feast If you want added flavor sprinkle chives or crisp fried onions over the mashed potatoes
Cultural and Historical Notes
Meatloaf as an American staple grew popular during the Great Depression as families needed to stretch meat with breadcrumbs and fillers Now it is firmly placed as comfort food for gatherings and family dinners The pairing with mashed potatoes nods to Midwest roots and the green beans round out the meal with vintage balance
Seasonal Adaptations
Use fresh spring onions or chives in early spring Try roasted carrots or parsnips instead of green beans in winter Swap Yukon Gold potatoes for sweet potatoes in the fall for a twist
Pin This recipe always brings family to the table and the leftovers taste just as good the next day. Enjoy every bite of comfort and joy it brings.
Recipe Questions & Answers
- → How can I keep meatloaf moist?
Mixing breadcrumbs, milk, and eggs helps retain moisture. Be careful not to overmix the meat before baking.
- → Can I use a different ground meat?
Yes, you can substitute part or all of the beef with ground pork, turkey, or a blend for a different flavor and texture.
- → What’s the best way to make mashed potatoes creamy?
Use Yukon Gold or Russet potatoes, mash while hot, and blend in warm milk and butter until smooth.
- → Should green beans be steamed or sautéed?
Start with steaming or blanching for tenderness, then sauté briefly with olive oil or butter for added flavor.
- → How do I store leftovers?
Store cooled components in airtight containers in the refrigerator for up to three days. Reheat gently before serving.