Old-Fashioned Glazed Meatloaf with Mashed Potatoes

Why You’ll Love This Recipe

• Classic, nostalgic meatloaf with a shiny, tangy-sweet ketchup–brown sugar glaze.
• Comforting full meal with buttery mashed potatoes and crisp-tender green beans.
• Step-by-step timing ensures everything hits the table hot at the same time.
• Make-ahead and freezer friendly; leftovers make fantastic sandwiches.

Grocery List

• Produce: Yellow onion, garlic, potatoes, green beans, lemon, parsley
• Dairy: Whole milk, unsalted butter, sour cream (optional), eggs
• Pantry: Ground beef (80/20), plain dry breadcrumbs, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, kosher salt, black pepper, dried thyme, cayenne (optional)

Full Ingredients

Old-Fashioned Meatloaf

• 2 lb (900 g) ground beef, 80/20
• 3/4 cup (75 g) plain dry breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1/2 cup (80 g) finely minced onion (or grated)
• 2 garlic cloves, minced
• 2 large eggs
• 2 tbsp (30 g) ketchup
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• Optional: 1/4 tsp smoked paprika

Tangy Ketchup–Brown Sugar Glaze

• 1/2 cup (120 g) ketchup
• 3 tbsp (45 g) packed light brown sugar
• 1 tsp (5 ml) Dijon mustard
• 1 tsp (5 ml) apple cider vinegar
• Pinch cayenne or black pepper

Buttery Mashed Potatoes

• 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1 1/2-inch chunks
• 6 tbsp (85 g) unsalted butter
• 1/2 cup (120 ml) whole milk, warmed
• 1/4 cup (60 ml) sour cream (optional)
• 3/4 to 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

Green Beans

• 1 lb (450 g) fresh green beans, trimmed
• 1 tbsp (14 g) unsalted butter
• 1 garlic clove, minced
• 1 tsp (5 ml) lemon juice
• 1/4 tsp kosher salt and a few grinds black pepper

Garnish

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat oven to 350°F (175°C). Line a rimmed sheet pan with foil for easy cleanup and lightly oil or spray it. A free-form loaf on a sheet pan browns better than a loaf pan and gives the glaze more surface to caramelize.

Step 2: Make the panade and meatloaf mixture

In a large bowl, combine the breadcrumbs and milk. Let stand 5 minutes until the crumbs are hydrated. Stir in the onion, garlic, eggs, ketchup, Worcestershire, salt, pepper, thyme, and optional smoked paprika until smooth. Add the ground beef and gently mix with clean hands or a fork just until evenly combined—do not overwork, which can make the meatloaf dense.

Step 3: Shape and bake the meatloaf (first bake)

Transfer the mixture to the prepared sheet pan and shape into a tight 9×5-inch (23×13 cm) loaf with slightly rounded top. Bake for 45 minutes.

Step 4: Glaze and finish baking

Meanwhile, stir together the ketchup, brown sugar, Dijon, vinegar, and a pinch of cayenne. After 45 minutes of baking, brush the loaf generously with the glaze (use about half now). Return to the oven and bake 15–20 minutes more, until the center reaches 160°F (71°C). Brush with more glaze in the final 5 minutes. For extra shine and charred edges, broil 1–2 minutes, watching closely. Transfer to a cutting board and let rest 10 minutes.

Step 5: Boil the potatoes

While the meatloaf finishes, place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer. Cook 15–20 minutes until very tender when pierced with a fork.

Step 6: Mash the potatoes

Drain the potatoes well and return them to the hot pot over low heat for 1 minute to evaporate excess moisture. Add the butter and mash until mostly smooth. Pour in the warm milk and optional sour cream; continue mashing until creamy. Season with 3/4 tsp salt and 1/4 tsp pepper, tasting and adjusting as needed. Cover to keep warm.

Step 7: Cook the green beans

While the meatloaf rests, bring 1 inch of water to a boil in a wide saucepan. Add the green beans, cover, and steam or boil 4–5 minutes until crisp-tender. Drain well. Return the pan to medium heat, add the butter and garlic, and cook 30 seconds until fragrant. Toss the beans with the garlic butter and lemon juice; season with salt and pepper.

Step 8: Slice and serve

Slice the meatloaf into 3/4-inch pieces. Plate with a generous scoop of mashed potatoes and a handful of green beans. Spoon any extra glaze over the slices and scatter with chopped parsley. Serve immediately.

Pro Tips

• Use 80/20 ground beef for a moist, tender loaf; leaner blends can turn dry.
• Hydrating breadcrumbs in milk (a panade) prevents a crumbly texture and locks in juices.
• Free-form the loaf on a sheet pan for better browning and a more flavorful glaze.
• Always cook to 160°F (71°C) internal; a quick-read thermometer removes the guesswork.
• Warm milk for the mash—cold dairy cools the potatoes and makes them gummy.

Variations

• Beef & pork blend: Use 1 lb beef + 1 lb ground pork for a richer, softer texture.
• BBQ glaze: Swap the ketchup for barbecue sauce and reduce the brown sugar to 1 tbsp.
• Mini loaves: Form six mini loaves; bake 18–20 minutes, glaze, then bake 8–10 minutes more.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat slices covered at 300°F (150°C) for 12–15 minutes or microwave gently. Freeze whole loaves or slices (well wrapped) up to 3 months; thaw in the refrigerator overnight and reheat covered at 325°F (165°C) until warmed through. To make ahead, assemble the raw loaf up to 24 hours in advance; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the first bake time.

Nutrition (per serving)

Approximate for 1/6 of recipe (meatloaf with glaze, 1/6 of mashed potatoes, and green beans): 780 calories; 36 g protein; 62 g carbohydrates; 41 g fat; 5 g fiber; 1,150 mg sodium. Values are estimates and will vary with specific ingredients.