Meatloaf
Meet the most flavorful meatloaf EVER. Plus it’s paired with my foolproof mashed potatoes. The perfect combo.
The Best Meatloaf
Yield: 5
Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M
This will be the most flavorful meatloaf you will ever try!
Ingredients
The meatloaf
- 2 lbs ground beef - combo 80/20 and 97/3
- 1/2 a large white onion, minced
- 1 large egg
- 1/2 cup of whole milk
- 3/4 cup italian bread crumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp dry italian seasoning
- 1 tbsp fresh oregano, minced
- 1 tbsp fresh rosemary, minced
- 3 sprigs fresh thyme leaves
The sauce
- 3/4 cup ketchup
- 1 tbsp dijon mustard
- 1 tbsp stoneground dijon mustard
- 1 tbsp brown sugar
- 1 tsp dry italian seasoning
- 1 tsp garlic powder
The potatoes
- 1.5 lbs baby dutch gold potatoes
- 1 cup heavy cream
- 3 tbsp butter
- 1 clove garlic
Instructions
- Preheat the oven to 350 degrees
- In a large bowl combine egg, milk, breadcrumbs, and seasonings and stir to combine well. Add in the onion and meat. Mix well using hands until all combined. Do not over mix. Set aside.
- In a small bowl combine ketchup, mustards, sugar, and seasonings. Whisk well.
- On a large baking sheet place your meat mixture and shape into a football like shape. Coat the top and sides generously with your sauce.
- Bake at 350 for 1 hour and 10 minutes. (Underbake if you intent to reheat it later).
- About 30 minutes before the meat is going to be done, place potatoes in a large pot and pour in water until they are covered. Sprinkle with salt and cover. Bring to a boil until they are fork tender, 10-15 minutes.
- In a small pot over low heat, heat milk and butter. Grate in your clove of garlic.
- Once potatoes are cooked, drain and return to the pot. Mash them slightly and then pour over the milk mixture. Whisk until fluffy and delicious.
- When meatloaf is done remove from oven and let sit 5-10 minutes before cutting.
- Serve over your potatoes and enjoy!